Raspberry and pistachio cream puffs

Based on 12 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Medium 👍
80
min.
Preparation
35
min.
Baking
30
min.
Resting

Ingredients

Servings:-16+
150 g raspberries
60 g pistachios
200 g flour
60 g sugar
150 g unsalted butter
230 ml whole milk
eggs
240 g heavy cream
100 g white chocolate
salt
raspberry (for garnish)
pistachio (for garnish)
confectioner’s sugar (for dusting)
Metric
Imperial

Utensils

  • food processor
  • freezer
  • rolling pin
  • parchment paper
  • pot
  • stand mixer with paddle
  • wooden spoon
  • piping bag
  • decorating tip
  • oven
  • baking sheet
  • cookie cutter (round)
  • immersion blender
  • sieve
  • 2 bowls
  • hand mixer with beaters
  • cutting board
  • knife
  • rubber spatula
  • saucepan

Nutrition per serving

Cal
263
Protein
5 g
Fat
19 g
Carb
19 g
  • Step 1/6

    To make the pistachio crumble sheet, add flour, sugar, pistachios, and a pinch of salt to a food processor and mix until finely ground. Add butter and, with your fingertips, combine into a crumbly dough. Roll out the dough between two sheets of parchment paper until thin.Transfer to freezer and chill for approx. 30 min.
    • 50 g flour
    • 50 g sugar
    • 60 g pistachios
    • 50 g unsalted butter
    • salt
    • food processor
    • freezer
    • rolling pin
    • parchment paper

    To make the pistachio crumble sheet, add flour, sugar, pistachios, and a pinch of salt to a food processor and mix until finely ground. Add butter and, with your fingertips, combine into a crumbly dough. Roll out the dough between two sheets of parchment paper until thin.Transfer to freezer and chill for approx. 30 min.

  • Step 2/6

    To make the choux pastry, add milk, butter, sugar, and a pinch of salt to a saucepan and bring to a boil over medium heat. Add flour and stir constantly until you have a very thick batter. Once a thin floury coating forms on the base of the saucepan, it’s ready. Remove from heat, transfer to the bowl of a stand mixer, and mix slowly for approx. 3 – 4 min. to allow the mixture to cool down. Add eggs one at a time, beating between each addition, until well combined.
    • 230 ml whole milk
    • 100 g unsalted butter
    • 10 g sugar
    • 150 g flour
    • eggs
    • salt
    • pot
    • stand mixer with paddle
    • wooden spoon

    To make the choux pastry, add milk, butter, sugar, and a pinch of salt to a saucepan and bring to a boil over medium heat. Add flour and stir constantly until you have a very thick batter. Once a thin floury coating forms on the base of the saucepan, it’s ready. Remove from heat, transfer to the bowl of a stand mixer, and mix slowly for approx. 3 – 4 min. to allow the mixture to cool down. Add eggs one at a time, beating between each addition, until well combined.

  • Step 3/6

    Preheat oven to 180°C/355°F. Fill the choux pastry mixture into a piping bag fitted with a round tip and pipe cream puffs onto a lined baking sheet, making sure to leave enough space around each one.
    • piping bag
    • decorating tip
    • oven
    • baking sheet

    Preheat oven to 180°C/355°F. Fill the choux pastry mixture into a piping bag fitted with a round tip and pipe cream puffs onto a lined baking sheet, making sure to leave enough space around each one.

  • Step 4/6

    Remove pistachio crumble sheet from the freezer and use a round cookie cutter to press out circles. Place one onto each of the cream puffs and transfer to the preheated oven. Bake at 180°C/355°F for approx. 30 - 35 min., until golden brown.
    • cookie cutter (round)

    Remove pistachio crumble sheet from the freezer and use a round cookie cutter to press out circles. Place one onto each of the cream puffs and transfer to the preheated oven. Bake at 180°C/355°F for approx. 30 - 35 min., until golden brown.

  • Step 5/6

    To make the raspberry cream filling, purée raspberries, pass through a sieve, and reserve the liquid. In a bowl, whip the cream until stiff and set aside. Roughly chop white chocolate and set over a double boiler with simmering water to melt. When fully melted, remove from heat and gradually stir in raspberry purée liquid. Let cool down for approx. 5 min., then fold in whipped cream with a rubber spatula. Transfer cream into a piping bag and store in the fridge until assembling the cream puffs.
    • 150 g raspberries
    • 240 g heavy cream
    • 100 g white chocolate
    • immersion blender
    • sieve
    • 2 bowls
    • hand mixer with beaters
    • cutting board
    • knife
    • rubber spatula
    • saucepan

    To make the raspberry cream filling, purée raspberries, pass through a sieve, and reserve the liquid. In a bowl, whip the cream until stiff and set aside. Roughly chop white chocolate and set over a double boiler with simmering water to melt. When fully melted, remove from heat and gradually stir in raspberry purée liquid. Let cool down for approx. 5 min., then fold in whipped cream with a rubber spatula. Transfer cream into a piping bag and store in the fridge until assembling the cream puffs.

  • Step 6/6

    To assemble, carefully halve the cream puffs and fill each pair with raspberry cream and fresh raspberries. Decorate with extra pistachios, raspberries, and confectioner’s sugar. Enjoy!
    • raspberry (for garnish)
    • pistachio (for garnish)
    • confectioner’s sugar (for dusting)

    To assemble, carefully halve the cream puffs and fill each pair with raspberry cream and fresh raspberries. Decorate with extra pistachios, raspberries, and confectioner’s sugar. Enjoy!