Cream Puffs with Pistachio Crème Mousseline and Raspberry Jam
Indulge in the delightful experience of making Cream Puffs with Pistachio Crème Mousseline and Raspberry Jam. This elegant dessert combines fluffy choux pastry with a rich, nutty pistachio filling and vibrant raspberry jam, creating a perfect balance of flavors and textures that will impress any guest. The process may seem intricate, but each step leads to a rewarding outcome—an irresistible treat that embodies both tradition and innovation. Whether for a special occasion or a sweet afternoon snack, these cream puffs are sure to bring joy to your table.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately 20 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
- 230 g eggs (about 4–5 large)
- 115 g unsalted butter
- 100 g whole milk
- 130 g water
- 125 g all-purpose flour
- 1 tablespoon caster sugar
- ½ teaspoon salt
- 75 g unsalted butter (for crème mousseline)
- 100 g caster sugar (for crème mousseline)
- 500 g whole milk (for crème mousseline)
- 150 g pistachio paste/butter
- 500 g frozen raspberries
- 125 g caster sugar (for raspberry jam)
Instructions
- Prepare the choux pastry: In a saucepan, combine water, milk, butter, salt, and sugar over medium heat until melted. Remove from heat and stir in flour until smooth. Return to low heat for one minute.
- Incorporate eggs: Transfer dough to a bowl and cool slightly. Mix in eggs one at a time until smooth and glossy.
- Pipe choux puffs: Use a piping bag to form mounds on baking sheets lined with parchment paper, spacing them evenly.
- Bake: Preheat oven to 200°C (390°F) and bake for about 25 minutes until golden brown. Leave in the oven with the door ajar for another ten minutes.
- Prepare the crème mousseline: Cook milk and sugar until just below boiling point. Whisk together egg yolks, cornstarch, and salt in another bowl; temper with hot milk mixture then return to heat until thickened. Stir in pistachio paste and butter.
- Fill puffs: Once cooled, fill each puff generously with the pistachio crème mousseline and top with raspberry jam.
Nutrition
- Serving Size: 1 cream puff (40g)
- Calories: 130
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 55mg