Description
These Christmas puffs are a delightful combination of airy pastry and creamy pistachio filling, perfect for festive gatherings or a sweet afternoon treat.
Ingredients
Scale
- 1 1/4 cups Milk
- 1/2 cup Pistachio Paste
- 1/2 cup Eagle Brand Sweetened Condensed Milk
- 4 large Egg Yolks
- 1/4 cup Cornstarch
- 3 tablespoons Unsalted Butter
- 1/4 cup Powdered Sugar
- 1/4 cup Cake Flour
- 1 cup All-Purpose Flour
- 1 cup Whipping Cream
- 1/2 cup White Chocolate Chips
- Strawberries and Gold Leaves
Instructions
- Heat the milk and pistachio paste in a saucepan until simmering, then steep for 10 minutes.
- Whisk together egg yolks, sweetened condensed milk, and cornstarch. Gradually add the warm milk mixture while whisking continuously.
- Return the mixture to heat and cook until thickened, about 5-7 minutes, stirring constantly.
- Stir in unsalted butter until melted, then chill the mixture in the refrigerator.
- Mix butter, powdered sugar, and cake flour for the craquelin dough, then freeze cut-out circles.
- Preheat the oven to 375°F and prepare choux pastry by boiling water, butter, salt, and sugar, then adding flour and mixing until a dough forms.
- Cool the dough and incorporate eggs one at a time until smooth. Pipe mounds onto a baking sheet and top with frozen craquelin.
- Bake for 25-30 minutes until puffed and golden, then fill with chilled pistachio cream and decorate with whipped cream and melted chocolate.
Notes
Choux pastry can collapse if oven door is opened during baking; keep the door closed.
Use room temperature ingredients for better mixing results.
Leftover pastry cream can be made a day in advance; it enhances flavor.
Nutrition
- Serving Size: 1 puff
- Calories: 230
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg