Few desserts embody elegance and indulgence quite like French cream puffs—and when infused with rich pistachio cream, they become truly extraordinary. These Irresistible Pistachio Cream Puffs feature light, airy choux pastry shells filled with luscious pistachio pastry cream and topped with a shiny pistachio glaze. Perfect for afternoon tea, dinner parties, or as a luxurious treat, this recipe balances sophistication with approachable baking techniques.
Why These Pistachio Cream Puffs Are a Must-Try
✅ Elegant & Impressive – Ideal for special occasions or gourmet dessert spreads.
✅ Perfect Texture – Crisp shells with velvety, nutty filling.
✅ Make-Ahead Friendly – Components can be prepared in advance.
✅ Customizable – Swap pistachio for almond, matcha, or chocolate variations.
Ingredients You’ll Need
For the Choux Pastry (Pâte à Choux):
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½ cup (120ml) water
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½ cup (120ml) whole milk
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8 tbsp (115g) unsalted butter, cubed
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1 tbsp granulated sugar
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¼ tsp salt
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1 cup (125g) all-purpose flour, sifted
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4 large eggs, room temperature
For the Pistachio Pastry Cream:
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2 cups (480ml) whole milk
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½ cup (100g) granulated sugar, divided
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4 egg yolks
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3 tbsp cornstarch
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¼ tsp salt
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1 tsp vanilla extract
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½ cup (60g) pistachio paste (or ¾ cup finely ground pistachios + 1 tbsp almond milk)
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2 tbsp (30g) unsalted butter, cubed
For the Pistachio Glaze:
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1 cup (120g) powdered sugar, sifted
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2 tbsp pistachio paste
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1–2 tbsp whole milk or heavy cream
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¼ tsp vanilla extract
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Crushed pistachios, for garnish
Step-by-Step Instructions
1. Make the Choux Pastry
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
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In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.
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Remove from heat; add flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms.
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Return to medium heat; cook 2–3 minutes, stirring constantly, until dough pulls away from pan.
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Transfer to a bowl. Cool 5 minutes, then beat in eggs one at a time until glossy and pipeable.
2. Pipe & Bake
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Fill a piping bag with dough; pipe 1.5-inch mounds (or use a spoon).
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Smooth peaks with a damp finger.
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Bake 15 minutes at 425°F, then reduce to 350°F (180°C) and bake 20–25 minutes until golden. Do not open the oven!
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Cool completely on a rack.
3. Prepare Pistachio Pastry Cream
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Heat milk and half the sugar in a saucepan until steaming.
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Whisk egg yolks, remaining sugar, cornstarch, and salt until pale.
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Slowly pour hot milk into yolks, whisking constantly. Return to pan; cook over medium heat, stirring, until thick (2–3 minutes).
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Off heat, stir in vanilla, pistachio paste, and butter. Strain through a sieve.
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Cover with plastic wrap (directly on surface) and chill 2+ hours.
4. Assemble & Glaze
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Whip chilled pastry cream until smooth. Fill a piping bag fitted with a small tip.
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Poke a hole in each puff’s base; pipe in cream.
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For glaze, whisk powdered sugar, pistachio paste, milk, and vanilla until smooth. Dip puffs’ tops in glaze, then sprinkle with crushed pistachios.
Expert Tips for Success
Choux Secrets:
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Eggs at room temp ensure proper dough consistency.
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Bake until deeply golden to prevent collapse.
Pistachio Perfection:
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Pistachio paste (found at specialty stores) yields the smoothest cream.
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Toast ground pistachios for deeper flavor if using DIY paste.
⏳ Make-Ahead Magic:
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Unfilled shells freeze well for up to 1 month.
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Pastry cream keeps 3 days refrigerated.
Serving & Presentation Ideas
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Afternoon Tea: Pair with Earl Grey or espresso.
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Dessert Platter: Arrange with macarons and fresh berries.
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Gift Idea: Box in a pretty pastry box with ribbon.
Variations to Explore
Chocolate-Pistachio: Add cocoa powder to the glaze.
Matcha Twist: Replace 1 tbsp flour in choux with matcha powder.
Citrus Zest: Add orange zest to the pastry cream.
Final Thoughts
These Pistachio Cream Puffs are a showstopping blend of crisp, creamy, and nutty—a testament to the magic of French patisserie. While they require patience, the result is well worth the effort.
Dare to impress? Bake a batch this weekend!
