These delicate choux pastry puffs are filled with a luxurious pistachio-cardamom cream and dusted with powdered sugar, creating an elegant dessert that combines French technique with exotic Middle Eastern flavors.
Recipe Details
Ingredients
- 240ml water
- 115g unsalted butter, cubed
- 2.5ml fine sea salt
- 25g granulated sugar
- 125g all-purpose flour
- 4 large large eggs, room temperature
- 480ml heavy cream
- 75g powdered sugar
- 5ml pure vanilla extract
- 5ml ground cardamom
- 85g shelled pistachios, finely ground
- 45ml pistachio paste or butter
- 115g mascarpone cheese
- 1 large large egg for wash
- 15ml milk
- 45g pistachios, roughly chopped for garnish
- 60g powdered sugar for dusting
- 15ml dried edible rose petals (optional)
Instructions
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Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper.
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In a medium saucepan, combine 240ml water, 115g unsalted butter, 2.5ml fine sea salt, and 25g granulated sugar. Bring to a rolling boil over medium-high heat.
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Remove from heat and immediately add 125g all-purpose flour all at once, stirring vigorously with a wooden spoon until mixture forms a smooth ball and pulls away from the sides.
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Return to medium heat and stir constantly for 1-2 minutes to cook out excess moisture. The mixture should leave a thin film on the bottom of the pan.
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Transfer to a stand mixer bowl and let cool for 5 minutes. Beat in 4 large large eggs one at a time on medium speed, ensuring each is fully incorporated before adding the next. The dough should be smooth and pipeable.
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Transfer dough to a large piping bag fitted with a round tip. Pipe 12 mounds about 5cm (2 inches) apart on the prepared baking sheets.
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Whisk 1 large large egg for wash with 15ml milk and brush lightly over each puff. Sprinkle with 45g pistachios.
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Bake for 20 minutes, then reduce temperature to 180°C (350°F) and bake 10-15 minutes more until golden brown and hollow-sounding when tapped.
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Turn off oven, prop door open, and let puffs cool in oven for 10 minutes to prevent collapse.
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Meanwhile, whip 480ml heavy cream, 75g powdered sugar, 5ml pure vanilla extract, and 5ml ground cardamom to soft peaks. Fold in 115g mascarpone cheese, 85g shelled pistachios, and 45ml pistachio paste or butter until smooth.
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When puffs are completely cool, slice tops off and fill with pistachio cream using a piping bag or spoon. Replace tops.
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Dust with 60g powdered sugar for dusting and garnish with 15ml dried edible rose petals (optional) if using. Serve immediately.
Tips
Choux Success: The key to good choux pastry is getting the right consistency - the dough should fall slowly from a spoon and hold its shape when piped.
Cooking the Flour: Don't skip the step of cooking the flour mixture on the stove - this removes moisture and ensures the puffs will rise properly.
Egg Temperature: Room temperature eggs incorporate more easily and create a smoother dough. If your eggs are cold, warm them in a bowl of warm water.
Oven Discipline: Don't open the oven door during the first 20 minutes of baking, as this can cause the puffs to collapse from temperature shock.
Pistachio Prep: Grind pistachios in a food processor until very fine but stop before they become paste. A few small pieces add nice texture.
Filling Timing: Fill puffs just before serving to maintain the crispy texture. Filled puffs will soften over time.
Storage: Unfilled puffs can be stored in an airtight container for 2 days or frozen for up to 3 months. Crisp in a 180°C (350°F) oven before filling.
Flavor Variations: Try rosewater in place of some vanilla, or add finely chopped candied ginger for a different spice profile.