Pistachio Cream Stuffed Profiteroles
Inspired by the rich flavors of Mediterranean cuisine, these Pistachio Cream Stuffed Profiteroles offer a decadent twist on the classic French pastry. Perfect for ending a sophisticated dinner, the blend of nutty pistachio cream within a light choux pastry provides a textural contrast that delights the palate.
Equipment
- Medium saucepan
- Baking sheet
- Parchment Paper
- Electric Mixer
- Pastry bag
- Whisk
- Mixing Bowls
- Cooling Rack
Ingredients
For the Choux Pastry:
- ½ cup water
- ½ cup unsalted butter cut into cubes
- 1 tbsp sugar
- ¼ tsp salt
- ½ cup all-purpose flour sifted
- 3 large eggs room temperature
For the Pistachio Cream Filling:
- 1 cup heavy cream
- ½ cup mascarpone cheese softened
- ½ cup pistachio paste homemade or store-bought
- ¼ cup confectioners' sugar sifted
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
- Once boiling, reduce the heat to low and add the flour all at once, stirring rapidly with a wooden spoon until the mixture forms a ball and leaves the sides of the pan.
- Transfer the dough to a mixing bowl, let it cool slightly. Then, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Fill a pastry bag with the choux pastry and pipe small mounds onto the prepared baking sheet.
- Bake for 20 minutes or until golden brown. Allow them to cool completely on a wire rack.
- For the Pistachio Cream Filling: In a bowl, beat the heavy cream until stiff peaks form. In another bowl, whisk mascarpone, pistachio paste, confectioner's sugar, and vanilla until smooth. Fold in the whipped cream gently.
- Use a pastry bag to fill cooled profiteroles with pistachio cream through a small hole made in the bottom of each profiterole.
Notes
- For a twist, add a dash of almond extract to the cream filling for a deeper nutty flavor.
- If pistachio paste is unavailable, blend shelled pistachios with a splash of olive oil until smooth.
Nutrition
Calories: 258kcalCarbohydrates: 10gProtein: 4gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 99mgSodium: 78mgPotassium: 97mgFiber: 1gSugar: 5gVitamin A: 748IUVitamin C: 0.4mgCalcium: 42mgIron: 1mg
Tried this recipe?Rate This Recipe!
