The Pistachio Profiterole Recipe, a delicious recipe with a creamy heart and triple coating.
If pistachio is your passion, this Pistachio Profiterole is the ultimate dessert. Soft choux filled with a cloud of fresh cream, wrapped in a silky pistachio cream, and finished with a crunchy touch of sprinkles and an intense topping. A scenic dessert, perfect to beautifully end a Christmas lunch or any special occasion.
Today’s dessert speaks Sicilian, starting from the fact that in Sicily we call the profiterole ‘black and white’, and we make it in different flavors: chocolate, coffee, and also nougat and pistachio. Today I made a Christmas star-shaped dessert with many candied cherries.
For the recipe you also need the Choux pastry puffs and here’s the recipe click here.
You can also use commercially available ones.
Thought for you:
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: No baking
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: Autumn, Winter and Spring, Christmas
Ingredients The Pistachio Profiterole Recipe
The first thing to do is make the puffs or buy them
- 20 puffs
- 2.5 cups heavy cream
- 2.82 oz fruit topping (pistachio)
- 4.59 oz sugar
- 1 packet vanillin
- 3.5 oz pistachio spread
- to taste pistachio flour
- 12 candied cherries
The Pistachio Profiterole Recipe
Tools The Pistachio Profiterole Recipe
We need
- 2 Bowls
- 1 Electric whisk
- 1 Pastry bag
Steps
Let’s go to the kitchen to prepare
After making or buying the puffs, put the cream in the freezer for at least 20 minutes, then mix it with sugar and vanillin and whip it until firm.
Transfer the cream into a pastry bag, pierce the puffs and fill them.
Set aside the remaining cream
Collect all the puffs in a bowl,
Now prepare the coating cream.
Transfer the remaining cream into a bowl and add 3.5 oz of pistachio spread and also a tablespoon of pistachio flour,
mix with a whisk and dip all the puffs together.
Turn them with your hands, very gently.
Now arrange the puffs on a tray forming a pyramid.
(On Christmas I used a star-shaped plate, but you can use any shape).
Finally, with the remaining cream in the bowl, cover the dessert again, like a glaze.
Sprinkle everything with pistachio flour and then decorate freely or according to your creativity with the topping, creating swirls.
Decorate again with red cherries, and here
Here is The Pistachio Profiterole Recipe, Happy Holidays.
Storage and Advice
The Pistachio Profiterole Recipe.
Being a fresh dessert with homemade puffs and cream filling, managing temperatures is essential to preserve both food safety and texture (to prevent the puff from becoming too soft).
Here are the ideal storage methods and times for your pistachio profiterole:
1. In the Refrigerator (Recommended for immediate consumption)
The refrigerator is perfect if you plan to eat it soon.
Duration: It keeps well for 2-3 days maximum in the fridge
Tip: As soon as it’s ready, I suggest keeping it in the fridge for at least 1-2 hours before serving. This allows the pistachio cream and puff to ‘settle’ and the flavors to blend perfectly.
Caution: Use a cake holder or cover it (without touching the surface) to prevent the dessert from absorbing other food odors in the fridge.
In the Freezer
The profiterole freezes very well, almost like an ice cream cake, and can stay in the freezer for up to 2-3 weeks.
How to serve after freezing: Do not eat it right away. Transfer it from the freezer to the fridge about 2-4 hours before serving. This way the cream inside will return to being soft but will remain very fresh, almost like a semifreddo.
FAQ (Frequently Asked Questions)
The Pistachio Profiterole Recipe
Can I substitute the cream?
Yes, with custard, here’s the recipe?
The Pistachio Profiterole Recipe
