Description
These festive Christmas puffs are easy to make and filled with rich pistachio cream, topped with white chocolate—a delightful treat perfect for holiday gatherings!
Ingredients
Scale
- 1 1/4 cups Milk
- 1/2 cup Pistachio Paste
- 1/2 cup Eagle Brand Sweetened Condensed Milk
- 4 large Egg Yolks
- 1/4 cup Cornstarch
- 3 tablespoons Unsalted Butter
- 1/4 cup Powdered Sugar
- 1/4 cup Cake Flour
- 1 cup All-Purpose Flour
- 1 cup Whipping Cream
- 1/2 cup White Chocolate Chips
- Strawberries and Gold Leaves
Instructions
- Heat the milk and pistachio paste over medium heat and let steep for 10 minutes.
- Whisk together egg yolks, sweetened condensed milk, and cornstarch in a bowl.
- Pour the hot milk mixture into the egg mixture while whisking to prevent scrambling.
- Return the mixture to heat, stirring until it thickens and coats the back of a spoon; then stir in butter and cool.
- Mix unsalted butter, powdered sugar, and cake flour to make craquelin; roll out and freeze for 30 minutes.
- Preheat oven to 375°F (190°C). Combine water, butter, salt, and sugar in a saucepan, then stir in all-purpose flour.
- Dry the dough on low heat for a couple of minutes, then cool slightly.
- Incorporate beaten eggs one at a time until smooth and glossy.
- Pipe small mounds of dough on a baking sheet and top with craquelin discs. Bake for 25-30 minutes until puffy and golden.
- Cool the puffs, then fill with pistachio cream using a piping bag.
- Whip cream and pipe on top, dip in melted white chocolate, and sprinkle with gold leaf.
Notes
For dairy-free options, substitute milk with almond milk and use vegan whipping cream.
Make the cream in advance and fill the puffs closer to serving time for best texture.
Store filled puffs in an airtight container in the refrigerator for up to two days.
Nutrition
- Serving Size: 1 puff
- Calories: 220
- Sugar: 8g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg