PISTACHIO CREAM PUFFS
These gorgeous Pistachio Cream Puffs are topped with a sweet craquelin topping and piped full of a creamy, nutty Whipped Pistachio White Chocolate Ganache.
Provided by Amie
Categories Baking
Time 1h30m
Number Of Ingredients 14
Steps:
- Add all ingredients into a medium sized bowl, then mash together with a spatula or your fingers until an uniform looking dough forms.
- Place the dough between 2 pieces of parchment paper, then roll the dough out to be about 1/8" thick (Try to make it into a perfect rectangle, as it makes cutting out the circles easier later). Place into the freezer for at least 30 minutes, while you make the choux.
- Preheat oven to 475°F. Prepare 2 baking sheets by lining them with parchment paper. Also prepare a pastry bag by adding a plain ½" tip.
- In a medium saucepan over medium heat, add milk, water, butter, 1 tbsp sugar, and salt, and bring to a boil, stirring occasionally. Add flour in the pot, all at once, and begin to stir very quickly. A ball of dough should form relatively quickly. Continue cooking, stirring vigorously, until a dry film begins to form on the bottom and sides of the saucepan. Remove from heat.
- Place dough into a stand mixer, fitted with the paddle attachment, and beat for about 30 seconds to a minute, to cool the dough down. Add one egg and beat until completely incorportated (the dough should look dry again). Continue adding eggs one at a time, ensuring that each is completely incorporated before adding the next, scraping at the sides of the bowl occasionally. After the 4th egg, place remove paddle from mechanism and place deep into the batter, if the batter forms a nice "V" shape off the paddle, it is ready. If the batter still looks thick and does not form a nice "V" then add another egg. Dough should be thick and very sticky, but also shiny and smooth.
- Add dough to the piping bag, and pipe directly onto parchment lined baking sheets. Pipe about nine equal 2" rounds per baking sheet (about 18 total).
- Cut out 18 rounds out of the cold craquelin topping, about the same diameter as the piped cream puffs. Place each round onto a piped cream puff, lightly pressing it down to secure it.
- Place into the 475°F oven, for exactly 1 minute then immediately turn the oven off. After 9 minutes, turn the oven back on to 350°F, and bake for an additional 10 minutes. Rotate pans and bake for another 10 minutes, or until the cream puffs are puffed (~ 30 minutes of total baking time). To ensure the cream puffs are finished, remove one of the oven and check if it deflates within 45 seconds - if it deflates they are not finished.
- When done, turn the oven off, and crack the oven 1/3 way open. Allow cream puffs to cool for 30-45 minutes in the cracked oven. Then, remove from oven and allow to cool completely before filling.
- Place chopped white chocolate into a medium size mixing bowl, then set aside.
- Place heavy cream into a medium pot over medium heat. Heat until the mixture just begins to come to a low boil. Remove from heat and pour over top of the chopped chocolate. Allow the mixture to sit for 1 minute, then whisk together until all the chocolate has melted and the ganache is very smooth.
- Add the pistachio paste, then whisk again until smooth. Place a piece of plastic wrap over top of the surface of the ganache and place into the fridge to cool for at least 8 hours, or preferably overnight.
- When cooled, place the ganache into your stand mixer fitted with the whisk attachment. Whip the ganache until stiff peaks have formed.
- (Optional) For added texture, fold in some finely ground pistachios (you can grind these yourself with you food processor).
- Using a serrate knife, cut off the top of each cream puff. Using a spoon or a piping bag fitted with a star tip, fill each cream puff with whipped chocolate ganache. Then place the top back on and dust with confectioners sugar. Enjoy immediately or keep in the fridge until ready to serve.
PISTACHIO CREAM PUFFS
Instant pudding mix speeds up these delightful desserts from Helen Youngers of Kingman, Kansas. With a pretty green filling and a dusting of confectioners' sugar, the luscious puffs make festive and impressive dinner finales during the Christmas season.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring the water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg; beat well. Continue beating until mixture is smooth and shiny., Drop by rounded 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 25-30 minutes or until golden brown. Remove to a wire rack. Immediately split the puffs open; remove tops and set aside. Discard the soft dough from inside. Cool puffs., In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Just before serving, fill cream puffs and replace tops. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 175 calories, Fat 7g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 625mg sodium, Carbohydrate 20g carbohydrate, Fiber 0 fiber), Protein 7g protein.
PISTACHIO CREAM PUFFS
If you are looking for a tasty pastry-style dessert, these Pistachio Cream Puffs are perfect! Made with easy to find ingredients, there is no fussing with pastry dough, or complicated ingredients. Your guests will love these pretty green desserts.
Provided by Amy Desrosiers
Categories Dessert
Time 25m
Number Of Ingredients 5
Steps:
- Allow puff pastry to full thaw until it is cool and workable.
- Preheat oven to 400 degrees Fahrenheit, and line a large baking sheet with parchment paper.
- Slice puff pastry into 9 even squares per sheet.
- Bake puff pastry for 13-15 minutes. Pastry will rise and be golden brown. Be sure not to over bake or the pastry will get scorched bottoms.
- Cool puff pastry for 15 minutes before carefully separating the tops from the bottoms.
- Add whipping cream and 2 tablespoons of powdered sugar to the stand mixer bowl. Whip for 3-5 minutes on high speed or until soft firm peaks appear. Do not over whip or you will be making butter. Place whipped cream in a large piping bag.
- After each puff pastry square is separated, layer the bottom with 2 tablespoons of instant pistachio pudding.
- Pipe whipped cream onto each square. Add the top layer of the puff pastry and sprinkle each with a pinch of powdered sugar. Store in the fridge until ready to eat.
Nutrition Facts : ServingSize 1 puff, Calories 281 kcal, Carbohydrate 21 g, Protein 3 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 37 mg, Sodium 166 mg, Fiber 1 g, Sugar 8 g
PISTACHIO PUFFS
Our Home Economists added an Irish touch to these traditional dessert treats-with mouthwatering results! The old-fashioned pastry mixes up quickly before baking. Then a smooth green filling of whipped cream and pistachio pudding fills the round shells easily -thanks to a simple instant mix.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. , Add 1 egg at a time, beating well after each addition. Beat until mixture is smooth and shiny. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. , Bake at 400° until golden brown, 15-20 minutes. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. Split puffs; remove soft dough from inside with a fork. Prepare pudding according to package directions for pie; fold in whipped topping. Spoon into cream puffs.
Nutrition Facts :
PISTACHIO CREAM PUFFS
Instant pudding mix speeds up these delightful desserts from Helen Youngers of Kingman, Kansas. With a pretty green filling and a dusting of confectioners' sugar, the luscious puffs make festive and impressive dinner finales during the Christmas season.
Provided by Allrecipes Member
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- In a small saucepan, bring the water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg; beat well. Continue beating until mixture is smooth and shiny.
- Drop by rounded 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400 degrees F for 25-30 minutes or until golden brown. Remove to a wire rack. Immediately split the puffs open; remove tops and set aside. Discard the soft dough from inside. Cool puffs.
- In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Just before serving, fill cream puffs and replace tops. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 49.3 g, Cholesterol 71.5 mg, Fat 10 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 5.6 g, Sodium 512.7 mg, Sugar 38.3 g
PISTACHIO CREAM PUFFS
Instant pudding mix speeds up these delightful desserts from Helen Youngers of Kingman, Kansas. With a pretty green filling and a dusting of confectioners' sugar, the luscious puffs make festive and impressive dinner finales during the Christmas season.
Provided by Allrecipes Member
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- In a small saucepan, bring the water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg; beat well. Continue beating until mixture is smooth and shiny.
- Drop by rounded 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400 degrees F for 25-30 minutes or until golden brown. Remove to a wire rack. Immediately split the puffs open; remove tops and set aside. Discard the soft dough from inside. Cool puffs.
- In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Just before serving, fill cream puffs and replace tops. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 49.3 g, Cholesterol 71.5 mg, Fat 10 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 5.6 g, Sodium 512.7 mg, Sugar 38.3 g
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