My new, and hopefully soon ending obsession to pistachio nuts, is raising it’s head in a new recipe. It’s all about puffs!! Which I am crazy for. And the pistachio filling is a real twist to the classic cream puffs.
This is one of the most simplest recipes, it’s very easy and quick to make. And if you happen to have an electric hand mixer, like I do, it’s even quicker. Mind you, you can use a hand whisk and just make the same exact delicious puffs. But as always progress is faster, and using a hand mixer will help you enjoy this sweet treats faster (Because let’s face it. it saves you the whisking time).
Apparently making puffs is much less of a hassle than what I always thought, may be that the reason I have two puffs recipes up in less than 2 weeks. In fact it’s as easy as making an omelette! But takes just a tide longer.
If you are not a big fan of pistachios, you can just as easy swipe the filling with whipped heavy cream and some sugar and vanilla. But I do urge you to try this pistachio filling, it really is great.
- 1 cup water
- 4 tablespoon coconut oil (57 gr)
- 2 tablespoon sugar
- pinch salt
- 1 ½ cups plain flour
- 4 large eggs
- 200 ml heavy cream
- 1 tbsp pistachio paste
- 1 tbsp sugar
- 1tsp vanilla extract
- Pre-heat the oven to 400F° (200C°) and line baking pan with parchment paper.
- Place water, coconut oil, sugar and salt in a saucepan and bring to a boil over medium heat. Remove pan from heat and add in the flour and stir until combined. Return pan to heat and stir until dough forms a ball at the center of pan.
- Transfer dough to a bowl and let rest for 5 minutes.
- With a hand mixer start mixing the dough adding one egg at a time, mix on medium until combined. Mix each egg until fully incorporated before adding the next.
- Dough should be smooth, and free of lumps.
- Place dough in pastry bag fitted with a large round tip. Pipe 1.5-inch puffs, two inches apart onto parchment-lined pan.
- Bake for about 20 minutes or until golden brown. Remove from oven and pierce each one with a wood skewer to release the steam.
- Let the puffs cool while making the filling.
- Place heavy cream, sugars and vanilla in a bowl, using a hand mixer on medium-high beat until stiff peaks form. Add in the pistachio paste and keep mixing for 1-2 more min.
- To assemble: Cut each puff widthwise. With a pastry bag fill the bottom of each puff with the pistachio filling and put the upper puff on top.
- Keep in a closed container in the fridge for up to 3 days.