Cream Puffs with Pistachio Creme Mousseline and Raspberry Jam
Indulge in the delightful experience of homemade cream puffs filled with rich pistachio creme mousseline and tangy raspberry jam. These airy choux pastries are not only a treat for your taste buds but also a feast for the eyes, making them perfect for any occasion—from casual family gatherings to elegant dinner parties.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
- 230 g eggs
- 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 butter
- 100 g caster sugar
- 100 g all-purpose flour
- 4 large egg yolks
- 1 large egg
- 500 g whole milk
- 160 g caster sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 45 g cornstarch
- 150 g pistachio paste
- 250 g unsalted butter
- 500 g frozen raspberries
- 125 g caster sugar
Instructions
- Preheat your oven to 200°C (400°F).
- In a saucepan, combine water, butter, milk, sugar, and salt over medium heat until melted. Add flour all at once and stir vigorously until it forms a dough.
- Remove from heat and let cool slightly before incorporating eggs one at a time until smooth.
- Pipe small mounds onto lined baking sheets and bake for 25-30 minutes until golden brown.
- For the filling, whisk egg yolks with sugar, then gradually add hot milk. Return to heat until thickened; allow to cool before folding in pistachio paste.
- Cook frozen raspberries with sugar until thickened into jam.
- Cut cooled cream puffs open, fill with pistachio creme mousseline, then add raspberry jam.
Nutrition
- Serving Size: 1 cream puff (45g)
- Calories: 200
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg