Pistachio Cardamom Cream Puffs: Light, Airy & Irresistible

Classic French cream puffs get a luxurious upgrade with pistachio and cardamom. These pastries are as elegant as they are irresistible — light choux shells filled with creamy pistachio custard infused with warm spice.

Perfect for:

Bridal showers or baby showers

Holiday dessert tables

Afternoon tea

A sophisticated dessert for guests

Ingredients

For the choux pastry:

• ½ cup butter

• 1 cup water

• 1 cup all-purpose flour

• 4 eggs

• Pinch of salt

For the pistachio filling:

• 2 cups milk

• ½ cup shelled pistachios

• ¼ cup sugar

• 2 tbsp cornstarch

• 1 egg yolk

• ¼ tsp cardamom

• 1 tsp vanilla extract

Instructions

Choux:

1. Preheat oven to 400°F.

2. Bring water, butter, and salt to a boil. Stir in flour and cook until dough pulls away from pan.

3. Transfer to a bowl. Add eggs one at a time, mixing until smooth.

4. Pipe onto baking sheet and bake 25–30 mins until golden.

Filling:

1. Blend pistachios with ½ cup milk.

2. Heat remaining milk with sugar, vanilla, cardamom, and pistachio milk.

3. Whisk egg yolk and cornstarch. Temper with warm milk.

4. Cook until thickened. Cool completely, then pipe into puffs.

Hosting Tip:

Dust with powdered sugar or drizzle with white chocolate and top with chopped pistachios. Display on a gold tray or cake stand for maximum visual appeal.