Pistachio and Raspberry Cream Puffs

Ingredients

For the puff pastry:

• 1 1/2 sticks (6 ounces) unsalted butter, softened
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup confectioners' sugar

For the pistachio and raspberry infused pastry cream:

• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter, softened
• 1 cup whole milk
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 cup finely chopped pistachios
• 1 tablespoon raspberry jam

For the whipped cream:

• 1 cup heavy cream
• 2 tablespoons granulated sugar

Instructions

Make the puff pastry:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners' sugar, and salt.
3. Add the softened butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
4. Turn the dough out onto a lightly floured surface and knead a few times until it comes together in a cohesive mass.
5. Roll out the dough to a thickness of about 1/8 inch (3 mm).
6. Cut out circles of dough using a cookie cutter or the rim of a glass.
7. Place the puff pastry on the prepared baking sheet.
8. Brush the tops with a little bit of water and sprinkle with granulated sugar.
9. Bake for 15-20 minutes, or until puffed and golden brown.

Make the pistachio and raspberry infused pastry cream:

1. In a medium saucepan, whisk together granulated sugar, cornstarch, and a pinch of salt.
2. Add the softened butter and whisk until smooth.
3. Gradually add the milk and heavy cream, whisking continuously to prevent lumps.
4. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
5. Remove from heat and stir in vanilla extract, chopped pistachios, and raspberry jam.
6. Allow the pastry cream to cool to room temperature.

Assemble the cream puffs:

1. Split each puff pastry circle in half horizontally using a serrated knife or pastry scraper.
2. Spoon a small amount of pistachio and raspberry infused pastry cream onto the bottom half of each puff pastry.
3. Top with the top half of the puff pastry.
4. Repeat the process to create a second layer.

Make the whipped cream:

1. In a medium bowl, whip the heavy cream until stiff peaks form.
2. Add granulated sugar and continue whipping until combined.

Serve

• Dust the tops of the cream puffs with confectioners' sugar.
• Serve immediately, or refrigerate for up to 24 hours before serving.
• Garnish with fresh raspberries and chopped pistachios if desired.