Cream Puffs with Pistachio Cream Filling

Ingredients

• 0.5 cup salted butter
• 1 cup water
• 1 cup all-purpose flour
• 4 eggs (Large, at room temperature)
• whipping cream (Used for a simple whipped-cream component; amount not stated)
• vanilla icing (A little; amount not stated)
• sugar (Amount not stated; transcript says it is added to the whipped-cream mixture)
• pistachio pudding mix (Prepare according to package directions)
• 2 cups milk (For preparing the pistachio pudding mix)

Steps

1. 1

   Melt the salted butter in a saucepan. Add the water and bring the mixture to a rolling boil.

2. 2

   Add the flour gradually, stirring as you go. Keep the pan over the heat and continue mixing, scraping and pressing out any flour lumps with a rubber spatula, until the mixture becomes thick and mashed-potato-like and begins to stick to the bottom of the pot.

3. 3

   Remove the pan from the heat and let the dough cool for about 5 minutes, until warm rather than hot. The post cautions that adding eggs while the dough is hot can scramble them.

4. 4

   Prepare a baking pan with parchment paper and get a piping bag ready, cutting its tip to the desired size.

5. 5

   Add the room-temperature eggs one at a time, mixing each in thoroughly before adding the next. The dough should remain thick and sticky rather than runny.

6. 6

   Preheat the oven to 400°F (about 200°C). Transfer the dough to the piping bag and pipe small mounds onto the parchment-lined pan; the size affects the baking time.

7. 7

   Bake at 400°F (about 200°C) for approximately 25 minutes. Do not open the oven while they bake, so the steam can help the puffs hollow out.

8. 8

   While the puffs bake, make the filling: whip the cream with a little vanilla icing, then add the sugar and mix. The transcript’s wording about this mixture is unclear, so the exact amounts and sequence cannot be specified more precisely.

9. 9

   Prepare the pistachio pudding mix according to the package directions, using 2 cups of milk. Let it stand for 5 minutes to thicken.

10. 10

    Mix the pudding with the whipped-cream mixture, then refrigerate until firmer and ready to pipe.

11. 11

    Let the baked puffs cool. The creator describes them as light and airy, with hollow centers; puffs that are not hollow may need more baking.

12. 12

    Make a hole in the side of each puff and pipe in the chilled filling. Avoid overfilling. Refrigerate after filling; the puffs soften somewhat in the refrigerator.

Notes

The pastry ingredients and baking directions are given in the post. Filling quantities are not provided; the transcript mentions whipping cream, a little vanilla icing, sugar, pistachio pudding mix, and 2 cups of milk. The transcript’s wording around adding an egg to the whipped-cream mixture is unclear and was not included as a separate ingredient. Piping size affects baking time; the stated approximate time is 25 minutes. No exact yield is stated.

Nutrition per serving

• dessert
• baked
• French pastry
• cream puffs
• pistachio
• make-ahead
• vegetarian