Chocolate Pistachio Cream Puffs!

By Tatyana's Everyday Food · 90 min

Ingredients

Instructions

1. Preheat the oven to 425°F and line two large baking sheets with parchment or silicone mats.
2. Melt the butter in the water with the salt in a medium saucepan over medium heat until the mixture boils. Stir in the flour off the heat... Cook the flour in the pan for about 1 1/2 minutes until a dough ball forms.
3. Move the dough to a bowl and chill in the refrigerator for about 20 minutes until it reaches room temperature.
4. Mix in the eggs one at a time on medium speed, beating well after each, then beat 2 to 3 minutes until smooth.
5. Pipe 1 to 1 1/2-inch dollops about 2 inches apart onto the sheets, swirling the tip at the end to keep the tops smooth.
6. Bake at 425°F for 10 minutes, then lower the heat to 375°F and bake 35 more minutes until deep golden. Do not open the oven during baking.
7. Cool the puffs completely on a rack before filling.
8. Grind the roasted pistachios finely in a food processor, pulse in the Irish cream, and set aside.
9. Beat the softened butter on medium speed for 8 to 9 minutes until creamy and fluffy.
10. Beat in the softened cream cheese for 4 to 6 minutes until combined, then add the powdered sugar, vanilla and sea salt and beat 5 to 6 minutes until fluffy.
11. Beat in the pistachio mixture and green food coloring if using, for 1 to 2 minutes until well combined. Keep chilled.
12. Poke a small hole in the bottom of each cooled puff with a small round tip, then pipe in filling until full and some seeps out; wipe off the excess.
13. Melt the chocolate melts in the microwave or over a double boiler, dip each puff about three-quarters of the way in, set on a wire rack, and sprinkle ground pistachios on top while the chocolate is wet.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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