Name: Cream Puffs with Pistachio Pastry Cream
Yield: Makes 24 Puffs
Cuisine: American
Ingredients: 1 cup [240 ml] whole milk; ½ cup [70 g] shelled unsalted pistachios; 1 egg yolk; 1 egg; 4 eggs; ¼ tsp table salt; ½ Tbsp unsalted butter; Green food coloring, optional; 7 Tbsp [105 g] unsalted butter; ½ cup [100 g] granulated sugar; 1 tsp table salt; 1 cup [140 g] all-purpose flour; Hot Fudge Sauce, optional; ¼ to ½ tsp almond extract; 2 Tbsp cornstarch; ½ cup [75 g] Pistachio Paste; 2½ Tbsp granulated sugar; ⅓ cup [65 ml] whole milk; 1½ tsp granulated sugar; Splash of heavy cream; ½ cup plus 2 Tbsp [150 ml] heavy cream; Confectioners’ sugar for dusting

Preparation info

Makes
24
Puffs

Difficulty
Easy

Appears in

The Vintage Baker

By Jessie Sheehan

Published 2018

About

Cream puffs, or Party Puffs, as they are referred to in Frozen Desserts (no date), were a common early– to mid-twentieth-century treat, likely because they are so easy to make and yet so impressive to one’s guests. Here, to the standard cream puff recipe, I added some milk along with the usual water for a softer puff. I have filled my cream puffs with pistachio pastry cream, as I love the flavor as well as its green color. I recommend serving them with a dribble of chocolate sauce. P