Pistachio Cream Puff

Step 1

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

In a medium saucepan, combine 0.5 cup water and 4 tbsp butter. Bring to a boil over medium-high heat until butter melts.

Step 3

Add 0.5 cup flour all at once, stirring vigorously with a wooden spoon until mixture forms a ball and pulls away from sides, about 1 minute.

Step 4

Remove from heat and let cool for 2 minutes. Beat in 2 eggs, one at a time, until smooth and glossy.

Step 5

Spoon or pipe 6 mounds onto the baking sheet. Bake for 20-25 minutes until puffed and golden brown. Let cool completely.

Step 6

In a chilled bowl, whip 1 cup heavy cream with 2 tbsp powdered sugar until stiff peaks form. Gently fold in 3 tbsp pistachio paste.

Step 7

Split each puff horizontally and fill with the pistachio cream. Dust with powdered sugar and sprinkle with 0.25 cup chopped pistachios.