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:
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½ cup butter
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1 cup water
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1 cup all-purpose flour
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4 eggs
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Pinch of salt
For the pistachio filling:
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2 cups milk
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½ cup shelled pistachios
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¼ cup sugar
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2 tbsp cornstarch
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1 egg yolk
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¼ tsp cardamom
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1 tsp vanilla extract
Instructions
Choux:
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Preheat oven to 400°F.
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Bring water, butter, and salt to a boil. Stir in flour and cook until dough pulls away from pan.
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Transfer to a bowl. Add eggs one at a time, mixing until smooth.
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Pipe onto baking sheet and bake 25–30 mins until golden.
Filling:
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Blend pistachios with ½ cup milk.
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Heat remaining milk with sugar, vanilla, cardamom, and pistachio milk.
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Whisk egg yolk and cornstarch. Temper with warm milk.
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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.