I gifted myself pistachio paste from Eataly recently and rather than consume it straight out of the jar, I figured I would bake with some of it. Every pistachio paste is different in terms of sugar content, so you may need to adjust accordingly. Also if you’re feeling fancy, a splash of rose water in the pastry cream or with the glaze will give it extra flair.
Makes 30 – 40 cream puffs
Pate a Choux
- 1 cup (240 grams) milk or water
- 6 tablespoons (85 grams) unsalted butter
- Dash of salt
- 1 cup (130 grams) all-purpose flour
- 4 or 5 eggs (200 to 250 grams)
Pistachio Pastry Cream
- 2 cups (480 grams) milk
- ½ cup (61 grams) cornstarch
- 4 ounces (B grams) granulated sugar
- 1 large egg (50 grams)
- 4 egg yolks (74 grams)
- 4 tablespoons (56 grams) unsalted butter
- ¾ cup (170 grams) pistachio paste
White Chocolate Glaze
- 3 ounces (85 grams) white chocolate
- 3 tablespoons heavy cream
- Whole roasted pistachios for decorating (optional)
Make the Choux Paste
- Preheat the oven to 350°F. Cut a piece of parchment paper to fit a baking sheet. Line baking sheets with parchment paper and set aside.
- In a medium saucepan, combine the milk or water, sugar, butter and salt and bring to a full boil over medium-high heat, stirring frequently.
- Add the flour all at once and stir vigorously until the flour is completely incorporated and the mixture pulls away from the side of the pan. Return the pan to the heat and continue to cook for another 1 to 1-1/2 minutes, stirring constantly, to dry out the dough a bit (a thin film will form on the bottom of the saucepan). Transfer the paste to the bowl of an electric mixer fitted with the paddle attachment and let it cool for 2 minutes.
- While mixing on medium speed, add the eggs, one at a time, mixing until each egg is completely incorporated before adding the next. Mix until you get a smooth, shiny dough that falls heavily from a spoon, about 2 minutes.
- Using a piping bag fitted with a ½-inch tip, pipe small balls about 1 ½ inches wide, about 2 inches apart.
- Bake for about 30 minutes or until golden and light when picked up. Allow to cool completely before filling.
Make the Pastry Cream
- In a medium mixing bowl, add about ¼ cup of the milk and whisk in the cornstarch.
- Add the balance of the milk and sugar into a medium saucepan and bring to a simmer over medium-high heat.
- As the milk is coming to a simmer, whisk the egg and egg yolks into the cornstarch mixture and then slowly add the milk in a steady stream to temper the mixture.
- Add the mixture back to the pan, constantly stirring until the mixture returns to a boil and thickens. Whisk for an additional minute and then remove from the heat.
- Add the butter and incorporate before adding the pistachio paste. Immediately transfer the mixture to a clean bowl and press plastic wrap on the top. Refrigerate until completely cool, about 2 hours.
Make Glaze and Assemble
- In a small bowl, combine the chocolate and cream and melt over a pot of simmering water or in a microwave in 20-second bursts. Allow to cool slightly to thicken up.
- In the meantime, fill a pastry bag fitted with a small star tip with the pastry cream. Poke a small hole in the bottom of each puff and fill until full and heavy.
- Dip the top of each puff in the glaze, top with a pistachio if desired and allow to set before serving. Puffs are best served immediately but the balance can be refrigerated for up to 2 days.