Pistachio and Raspberry Tiramisu Cream Puffs

Servings:

12-15 cream puffs

Ingredients:

For the cream puffs:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup whole milk

For the pistachio mascarpone cream:

• 8 ounces mascarpone cheese
• 2 tablespoons confectioners' sugar
• 1 tablespoon unsalted butter, softened
• 1 teaspoon pure vanilla extract
• 1/4 cup finely ground pistachios
• 2 tablespoons raspberry jam

For the raspberry coulis:

• 1 cup fresh raspberries
• 2 tablespoons granulated sugar

Instructions

Preheat and prep:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Make the cream puffs:

Combine butter, sugar, eggs, vanilla extract, flour, salt, and milk in a medium bowl. Beat on high speed until smooth and creamy.

Transfer the dough to a piping bag fitted with a large round tip. Pipe 1-inch (2.5 cm) mounds onto the prepared baking sheet, leaving about 1 inch of space between each puff.

Bake:

Bake for 15-20 minutes or until golden brown. Allow to cool completely on a wire rack.

Prepare the pistachio mascarpone cream:

Combine mascarpone cheese, confectioners' sugar, butter, vanilla extract, and ground pistachios in a medium bowl. Beat on high speed until smooth and creamy. Stir in raspberry jam.

Assemble:

Split the cooled cream puffs in half horizontally using a serrated knife.

Spoon a generous amount of the pistachio mascarpone cream into each pastry shell, leaving about 1 inch around the edges unfilled. Top with fresh raspberries.

Tips

• For best results, let the cream puffs cool completely before assembling.
• You can prepare the cream puffs and mascarpone cream ahead of time and assemble just before serving.
• Fresh raspberries add a nice touch to these cream puffs, but you can also use frozen or dried raspberries if needed.

Enjoy your delicious Pistachio and Raspberry Tiramisu Cream Puffs!