Ingredients with Measurements:
- 2/3 cup water
- 2/3 cup whole milk
- 1/2 cup butter
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pistachios
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
Special Equipment Needed:
- Heavy-bottomed saucepan
- Wooden spoon
- Electric mixer
- Piping bag
- Baking sheet
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. In a heavy-bottomed saucepan, bring the water, milk, butter, and salt to a boil over medium heat.
3. Once boiling, add the flour and stir with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat and transfer to a bowl.
5. Using an electric mixer, beat in the eggs, one at a time, until the mixture is smooth and glossy.
6. Add the sugar and vanilla extract and mix until combined.
7. Stir in the chopped pistachios.
8. Transfer the mixture to a piping bag fitted with a large round tip.
9. Pipe the mixture onto a baking sheet lined with parchment paper, forming 1-inch rounds.
10. Bake for 25 minutes, or until golden brown.
11. Let cool completely.
12. In a bowl, whip the heavy cream and confectioners’ sugar until stiff peaks form.
13. Pipe the whipped cream onto the cooled choux and top with chopped pistachios.
Time:
Preparation Time: 25 minutes
Cooking Time: 25 minutes
Temperature: 375°F
Serving Size: Makes 24 choux
Nutritional Information: Not available
Substitutions for Ingredients
- Whole milk can be substituted with almond milk or soy milk.
- Butter can be substituted with margarine or coconut oil.
- Heavy cream can be substituted with coconut cream.
Variations:
- The choux can be filled with custard or jam instead of whipped cream.
- The choux can be topped with melted chocolate or caramel sauce.
Tips and Tricks:
- Make sure the dough is smooth and glossy before adding the eggs.
- Make sure the choux are cooled completely before adding the whipped cream.
Storage Instructions:
The choux can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The choux can be reheated in the oven at 350°F for 5 minutes.
Presentation Ideas:
The choux can be arranged on a platter and served with fresh fruit or a dollop of whipped cream.
Garnishes:
The choux can be garnished with chopped pistachios or a sprinkle of confectioners’ sugar.
Pairings:
The choux can be paired with a cup of coffee or a glass of champagne.
Suggested Side Dishes:
The choux can be served with a side of fresh fruit or a salad.
Troubleshooting Advice:
- Make sure the dough is smooth and glossy before adding the eggs.
- Make sure the choux are cooled completely before adding the whipped cream.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure all utensils and surfaces are clean and sanitized.
Food History:
Pistachio Choux à la Crème is a classic French pastry that dates back to the 19th century. It is a light and airy pastry filled with a creamy and sweet whipped cream and topped with chopped pistachios.
Flavor Profiles:
This pastry has a sweet and nutty flavor from the pistachios and a light and creamy flavor from the whipped cream.
Serving Suggestions:
The choux can be served as a dessert or as a snack.
Related Categories
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Region: French