{"id":14219,"date":"2016-12-28T05:50:43","date_gmt":"2016-12-28T03:50:43","guid":{"rendered":"https:\/\/www.lilcookie.com\/?p=14219\/"},"modified":"2022-01-15T10:44:22","modified_gmt":"2022-01-15T08:44:22","slug":"pistachio-and-raspberry-cream-puffs","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/pistachio-and-raspberry-cream-puffs\/","title":{"rendered":"Pistachio and Raspberry Cream Puffs"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><div id=\"attachment_12671\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12671\" class=\"wp-image-12671\" title=\"Pistachio and Raspberry Cream Puffs\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/07\/raspberry_pistachio_-and_vanilla_cream_puff2-s.jpg\" alt=\"Pistachio and Raspberry Cream Puffs\" width=\"800\" height=\"795\" \/><p id=\"caption-attachment-12671\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p dir=\"ltr\" style=\"text-align: justify;\">As someone who&#8217;s favorite &#8220;fancy&#8221; dessert is cream puffs, I make cream puffs quite a lot. I like the combination of a crunchy golden choux pastry filled with lots of luscious cream, and the contrast between the soft and the crunchy.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">These cream puffs have a crunchy pistachio crumble layer and are filled with raspberry mousse, topped with vanilla cream, fresh raspberries and chopped pistachio. They are festive, colorful and delicious, and would make a great dessert for Valentine&#8217;s day.<\/p>\n<div id=\"attachment_12669\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12669\" class=\"wp-image-12669\" title=\"Pistachio and Raspberry Cream Puffs\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/07\/raspberry_pistachio_-and_vanilla_cream_puff3-s.jpg\" alt=\"Pistachio and Raspberry Cream Puffs\" width=\"800\" height=\"795\" \/><p id=\"caption-attachment-12669\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><\/p>\n<p><script>\/\/ \n<br \/>\n     (adsbygoogle = window.adsbygoogle || []).push({});<br \/>\n\/\/ <\/script><\/p>\n<p><!--WPRM Recipe 19556--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Pistachio and Raspberry Cream Puffs<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the pistachio crumble:<\/h4>\n<ul>\n<li>50 grams cold butter (cut into cubes)<\/li>\n<li>50 grams light brown sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>70 grams ground pistachios<\/li>\n<li>50 grams all-purpose flour<\/li>\n<\/ul>\n<h4>For the cream puffs:<\/h4>\n<ul>\n<li>230 ml. milk<\/li>\n<li>Pinch of salt<\/li>\n<li>5 grams sugar<\/li>\n<li>100 grams butter<\/li>\n<li>150 grams flour<\/li>\n<li>3-4 large eggs (beaten)<\/li>\n<\/ul>\n<h4>For raspberry Mousse (based on a recipe of Guillaume Mabilleau with my change):<\/h4>\n<ul>\n<li>5 grams gelatin powder<\/li>\n<li>30 ml. water<\/li>\n<li>140 grams raspberry puree<\/li>\n<li>80 grams butter<\/li>\n<li>225 grams white chocolate (chopped)<\/li>\n<li>500 ml. heavy cream<\/li>\n<\/ul>\n<h4>For vanilla cream:<\/h4>\n<ul>\n<li>500 ml. cream<\/li>\n<li>80 grams sugar<\/li>\n<li>20 grams whipped cream stabilizer or instant vanilla pudding mix<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>100-150 grams fresh raspberries<\/li>\n<li>50 grams roasted pistachios (very finely chopped)<\/li>\n<li>Sugar powder<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Pistachio crumble: in a food processor with a steel blade put butter, sugar, salt, pistachios and flour and blend together until you receive large chunks of dough.<\/li>\n<li>Flatten the dough between two baking paper and roll about 2-3 mm thick. Freeze for about 30 minutes to set.<\/li>\n<li>Cream puffs: preheat oven to 180c degrees.<\/li>\n<li>In a medium saucepan put milk, salt, sugar and butter and heat to a strong boil.<\/li>\n<li>Add flour and stir while cooking, until it turns into a lump of dough.<\/li>\n<li>Transfer the dough to the bowl of an electric mixer with a paddle attachment and mix on medium speed for 2-3 minutes until it cools down a little.<\/li>\n<li>Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a &#8220;trail&#8221; with a wooden spoon in the center of the dough &#8211; if the track remains stable, add some eggs, and if it closes a bit &#8211; the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.<\/li>\n<li>Transfer the dough to a pastry bag fitted with a round 2 cm piping tip. On a baking tray lined with baking paper pipe large cream puffs (about 5-6 cm in diameter). It&#8217;s important to leave some space between the cream puffs.<\/li>\n<li>Remove the crumble layer from the freezer and cut out about 6-7 cm circles. Place a round piece of crumble over each cream puff and flatten a bit.<\/li>\n<li>Bake for about 20-30 minutes or until the cream puffs are golden and set. Cool completely before filling.<\/li>\n<li>Make a small hole at the bottom of each cream puff.<\/li>\n<li>Raspberry mousse: in a small bowl stir gelatin and water and set aside for 10 minutes to absorb liquids.<\/li>\n<li>In a medium pan put raspberry puree and butter and heat to a boil.<\/li>\n<li>Remove from heat and add in gelatin and chocolate. Beat until blended.<\/li>\n<li>Grind the mixture using a stick blender. Add in the cream and continue to grind until incorporated.<\/li>\n<li>Transfer the mousse mixture to a flat compartment, cover and refrigerate until the mixture is completely set and cold.<\/li>\n<li>Transfer the mixture to the bowl of a mixer with whipping hook and whip at high speed until stable mousse is formed.<\/li>\n<li>Transfer the mousse to a pastry bag fitted with 1\/2 cm round piping tip, and fill the cream puffs. After filling, put a small raspberry in the bottom of each cream puff. Refrigerate.<\/li>\n<li>\n<p>Vanilla cream: in a bowl of a mixer with a whipping attachment put cream, powdered sugar, vanilla and stabilizer and whip on high speed, until you get a very stable cream.<\/p>\n<\/li>\n<li>Transfer the cream to a pastry bag fitted with 2 cm round piping tip and pipe large mounds of vanilla cream on top of each cream puff.<\/li>\n<li>Decorate with fresh raspberries, chopped pistachios and powdered sugar and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">The cream puffs are at their best on the day of preparation, but you can keep them in a closed container in the refrigerator up to 4-5 days.<\/li>\n<li style=\"text-align: left\">It&#8217;s important to add the raspberries and chopped pistachios just before serving.<\/li>\n<li style=\"text-align: left\">You can use any other nut you like instead of pistachios.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_12670\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12670\" class=\"wp-image-12670\" title=\"Pistachio and Raspberry Cream Puffs\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/07\/raspberry_pistachio_-and_vanilla_cream_puff4-s.jpg\" alt=\"Pistachio and Raspberry Cream Puffs\" width=\"800\" height=\"795\" \/><p id=\"caption-attachment-12670\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>As someone who&#8217;s favorite &#8220;fancy&#8221; dessert is cream puffs, I make cream puffs quite a lot. I like the combination of a crunchy golden choux pastry filled with lots of luscious cream, and the contrast between the soft and the crunchy. These cream puffs have a crunchy pistachio crumble layer and are filled with raspberry [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33845,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2947,1599],"tags":[1645,1807,1619],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pistachio and Raspberry Cream Puffs | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"These cream puffs have a crunchy pistachio crumble layer and are filled with raspberry mousse, topped with vanilla cream, fresh raspberries and chopped pistachio. They are festive, colorful and delicious, and would make a great dessert for Valentine&#039;s day.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/pistachio-and-raspberry-cream-puffs\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pistachio and Raspberry Cream Puffs | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"These cream puffs have a crunchy pistachio crumble layer and are filled with raspberry mousse, topped with vanilla cream, fresh raspberries and chopped pistachio. 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