IRRESISTIBLE PISTACHIO CREAM PUFFS

Yield: 12 servings

Cooking time:

• Preparation time: 20 minutes
• Cooking time: 30 minutes
• Total time: 50 minutes

Ingredients

For the pasta shells:

• 1 cup of water
• ½ cup unsalted butter
• 1 cup whole wheat flour
• 4 large eggs

For the pistachio cream filling:

• 1 cup heavy cream
• ½ cupshelled pistachios (finely ground)
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• A pinch of salt

For decoration:

• Icing sugar (for dusting)

Method

1. Prepare the pastry shells:

• Preheat the oven to 400 F and line a baking sheet with baking paper.
• In a medium saucepan, bring the water and butter to a boil over medium heat.
• Add the flour all at once and continue stirring over low heat until the mixture forms a ball and pulls away from the sides of the saucepan.
• Transfer the mixture to a bowl and let it cool for a few minutes.
• Incorporate the eggs one at a time, mixing thoroughly after each addition, until the mixture is smooth and glossy.

2. Form and bake the cream puffs:

• Pour the dough into a pastry bag with a large round tip.
• Spread 12 buns on the prepared baking sheet, spacing them evenly.
• Bake for 30 minutes or until the puffs are golden brown, puffy and firm to the touch.
• Remove the puffs from the oven and allow them to cool completely on a wire rack.

3. Prepare the pistachio cream filling:

• In a bowl, whip the heavy cream until stiff peaks form.
• Gently incorporate chopped pistachios, powdered sugar, vanilla extract and a pinch of salt until smooth.

4. Assemble the cream puffs:

• Cut the cooled cream puffs in half horizontally.
• Pour the pistachio cream filling on the bottom half of each cream puff.
• Replace the top half of the cream puff, pressing gently to secure.

5. Decorate and serve:

• Dust the cream puffs with powdered sugar for a finishing touch.
• Serve immediately or refrigerate until ready to enjoy.

Tips for success

• Dough Mix: Make sure the dough cools slightly before adding the eggs to avoid cooking them prematurely.
• Whipping cream: Cool the bowl and beaters before whipping the cream for best results.
• Storage: Store filled cream puffs in the refrigerator and consume within 1-2 days for the freshest taste.