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Raspberry Pistachio Cream Puffs

2023-02-15 - Written by: Emma Louise Dumont

dessert puff pastry raspberries pistachios

Raspberry Pistachio Cream Puffs

Flaky pastry cream puffs filled with a sweet and tangy raspberry pistachio cream.

Raspberry Pistachio Cream Puffs

Description

These creamy pastries are infused with the flavors of fresh raspberries and crunchy pistachios. The combination is nothing short of magical.

Ingredients

For the Pastry Dough:

  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 1/4 cup ice-cold water
  • 1 egg, beaten (for egg wash)

For the Filling:

  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh raspberries
  • 1/4 cup chopped pistachios

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flour and salt. Add the cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse crumbs.
  3. Gradually pour in the ice-cold water while gently stirring the dough with a fork. As soon as the dough starts to come together, stop adding water.
  4. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until it becomes smooth and pliable.
  5. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch (3 mm).
  6. Cut out circles using a cookie cutter or the rim of a glass. You should be able to get about 12-15 circles.
  7. Gather up any scraps, re-roll the dough, and cut out additional circles as needed.
  8. Transfer the pastry circles to the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each puff.
  9. Brush the tops with beaten egg for a golden glaze.
  10. Bake for 20-25 minutes or until the puffs are golden brown and puffed up.

To Make the Filling:

  1. In a medium-sized saucepan, combine the heavy cream, sugar, cornstarch, and vanilla extract.
  2. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
  3. Remove from heat and stir in the chopped pistachios.
  4. Allow the filling to cool to room temperature.

To Assemble:

  1. Once the pastry puffs are completely cooled, use a sharp knife or pastry tip to make a hole on one side of each puff.
  2. Fill each puff with a generous amount of the raspberry pistachio cream through the hole you made.
  3. Close up the other side of the puff by pressing it gently against the filling.

Serve

  • Allow the puffs to sit at room temperature for 30 minutes before serving.
  • Store any leftovers in an airtight container in the refrigerator and enjoy within a day or two.
  • Garnish with fresh raspberries, if desired.