As I sifted through my collection of holiday recipes, a delightful memory emerged, one that transported me to my grandmother’s bustling kitchen. This sweet haven had a way of turning simple ingredients into joy-filled creations—nothing was more magical than her Christmas Puffs. These festive treats combine airy choux pastry with a creamy pistachio pastry cream that will have your taste buds dancing. Not only are these Christmas Puffs striking to look at, especially when adorned like Santa hats or cheerful Christmas trees, but they also promise to make your holiday gathering memorable. Whether you’re a seasoned home chef or just looking to impress your family with a homemade dessert, this recipe is a delicious and rewarding choice. Ready to learn how to craft these enchanting delights? Let’s dive in!
Why are These Christmas Puffs Irresistible?
Indulgence Awaits: The light and airy choux pastry paired with a smooth pistachio cream creates a delightful treat that melts in your mouth.
Festive Fun: Decked out as Santa hats or Christmas trees, these puffs are not just tasty; they’re a feast for the eyes, too!
Versatile Treat: Easily swap the pistachio for almond or hazelnut for a new twist, ensuring everyone finds their favorite flavor.
Perfect for Hosting: Impress guests at your holiday gathering with a dessert that looks complicated, yet is surprisingly straightforward to make.
Crowd-Pleasing Flavor: The rich pistachio filling and sweet pastry tickle the palate, making these Christmas Puffs a hit with family and friends alike.
Want more delightful holiday ideas? Check out these festive recipes like Making Christmas Crack and Fun Christmas Candy to sweeten your celebrations!
Christmas Puffs Ingredients
For the Pistachio Pastry Cream
• Pistachio Pastry Cream – Creamy filling that provides richness and flavor; substitute any nut paste if unavailable.
• Milk (1 1/2 cups) – Base liquid for the cream; whole milk is recommended for a creamy texture.
• Pistachio Paste (1/3 cup) – Adds flavor and color; you can use homemade or store-bought.
• Sweetened Condensed Milk (1 can, 14 oz) – Sweetens and thickens the pastry cream; no substitution if aiming for traditional flavor.
• Egg Yolks (4 large) – Provide richness and help thicken the cream; whole eggs cannot be substituted.
• Cornstarch (3 1/2 tbsp) – Thickening agent for the cream; no alternative for similar effects.
• Unsalted Butter (4 tbsp) – Adds creaminess; salt butter can be used, but adjust additional salt in the recipe.
For the Craquelin Top
• Unsalted Butter (1/2 cup) – Provides richness and texture; use at room temperature.
• Powdered Sugar (1/2 cup) – Sweetens the dough; granulated sugar can be substituted, though texture will differ.
• Cake Flour (1 cup) – Gives a tender texture; all-purpose flour can be used but may yield a denser result.
• Red Food Coloring – Used for color; any suitable gel or powder coloring can substitute.
For the Choux Pastry
• Water (1 cup) – Hydrates the dough, creating steam for puffing.
• Unsalted Butter (1/2 cup) – Essential for flavor and structure; salted butter can be used with caution.
• Salt (1/4 tsp) – Enhances flavor; use plant-based salt if needed.
• Sugar (1 tbsp) – Adds slight sweetness; can be omitted for a less sweet dough.
• All-purpose Flour (1 cup) – Provides structure; substitutes not recommended for choux pastry.
• Eggs (4 large) – Essential for leavening and structure; they can’t be replaced without altering texture.
For the Topping
• Whipping Cream (1 cup) – Light and fluffy topping; can replace with non-dairy cream for a vegan option.
• White Chocolate Chips (1/2 cup) – Used for decoration; dark chocolate can be used as a substitute.
• Gold Leaves/Sprinkles – For decoration; purely optional.
• Strawberries – Optional fresh fruit for decoration; other red fruits may be used as alternatives.
Prepare to wow your loved ones with these delightful Christmas Puffs!
Step‑by‑Step Instructions for Christmas Puffs
Step 1: Prepare Pistachio Pastry Cream
In a saucepan, combine 1 ½ cups of milk with ⅓ cup of pistachio paste. Bring the mixture to a gentle boil over medium heat, then remove from heat and let it steep for 10 minutes. In a bowl, whisk together 4 large egg yolks and a can of sweetened condensed milk. Mix 3 ½ tablespoons of cornstarch with a splash of milk, then add this to the egg mixture. Gradually incorporate the hot pistachio mixture into the eggs to temper, then return to low heat and cook, stirring continuously, until thickened, about 5 minutes. Stir in 4 tablespoons of unsalted butter, cover, and chill in the refrigerator for at least 2 hours.
Step 2: Make Craquelin
In a mixing bowl, combine ½ cup of room-temperature unsalted butter, ½ cup of powdered sugar, and 1 cup of cake flour. Mix until a smooth dough forms. Add red food coloring to achieve your desired hue, then roll out the dough between two sheets of parchment paper to about ¼ inch thick. Use a cookie cutter to cut out circles and place them on a baking sheet. Freeze for at least 30 minutes to firm up while you prepare the choux pastry.
Step 3: Prepare Choux Pastry
In a saucepan, bring 1 cup of water, ½ cup of unsalted butter, ¼ teaspoon of salt, and 1 tablespoon of sugar to a boil. Once boiling, remove from heat and promptly stir in 1 cup of all-purpose flour, mixing vigorously until a cohesive dough forms. Return the pan to low heat for another 2 minutes, stirring constantly to dry out the dough slightly. Transfer it to a mixing bowl and allow it to cool for 10 minutes before vigorously incorporating 4 large eggs, one at a time, until the batter is smooth and shiny.
Step 4: Pipe and Bake Choux Puffs
Preheat your oven to 400°F (200°C) and line your baking sheets with parchment paper. Using a piping bag fitted with a large round tip, pipe the choux pastry into small mounds about 2 inches apart. Remove the craquelin circles from the freezer and place one on top of each choux mound. Bake for 25-30 minutes until the puffs are golden brown and have doubled in size. Avoid opening the oven door to ensure they rise properly.
Step 5: Fill and Decorate Puffs
Once the Christmas Puffs are completely cooled, use a piping bag to fill each puff with the chilled pistachio pastry cream you prepared earlier. For a festive touch, whip 1 cup of cream until soft peaks form and pipe it onto each filled puff. Garnish with fresh strawberries and drizzle melted white chocolate over the top, or decorate as desired for the holidays. Serve these delightful Christmas Puffs fresh for the best taste!
Christmas Puffs Variations & Substitutions
Feel free to reinvent these delightful Christmas Puffs with these fun, easy variations that will tickle your taste buds!
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Nut Alternative: Swap pistachio paste with almond or hazelnut paste for a unique twist that suits your palate.
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Colorful Craquelin: Use blue or green food coloring instead of red to create vibrant holiday decorations, adding a splash of fun to your treats!
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Vegan Option: Substitute eggs for aquafaba (the liquid from a can of chickpeas) to create a fantastic vegan choux pastry. This swap keeps your puffs delicious while adhering to vegan diets.
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Flavored Cream: Infuse your pastry cream with orange zest or extract for a zesty, refreshing taste that complements the pistachio beautifully.
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Spice It Up: Add a hint of cardamom or cinnamon into the choux pastry for a warm, aromatic touch that captures the essence of the holidays.
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Chocolate Treats: Drizzle dark chocolate instead of white chocolate for a rich flavor twist that chocolate lovers will adore. Plus, it gives a chic touch to your puffs!
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Crispy Topping: Sprinkle crushed peppermint candy or toffee bits on top for an enjoyable crunch; it’s festive and adds a delightful texture.
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Lively Shapes: Pipe your choux pastry into different shapes, like stars or hearts, for a more creative presentation that excites everyone at your holiday bash.
Looking for more festive ideas? Try out these sweet projects, like Making Christmas Crack for a delightful treat, or explore Fun Christmas Candy that the whole family will love!
How to Store and Freeze Christmas Puffs
Room Temperature: Store unfilled Christmas Puffs in an airtight container at room temperature for up to 2 days for optimal freshness.
Fridge: If already filled with pistachio pastry cream, refrigerate the puffs in an airtight container and consume within 6 hours to prevent the pastry from becoming soggy.
Freezer: You can freeze unfilled choux pastry for up to 1 month. Place them in a single layer on a baking sheet until frozen solid, then transfer to an airtight container.
Reheating: To refresh frozen Christmas Puffs, simply reheat in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through, restoring their crispiness.
What to Serve with Festive Christmas Puffs
Elevate your holiday gathering by complementing these delightful puffs with a selection of delicious sides and treats that echo the festive spirit.
- Rich Hot Chocolate: A cozy drink that pairs beautifully with the nutty flavors of the pistachio cream and adds a festive warmth.
- Gingerbread Cookies: Their spiced sweetness creates a delightful contrast to the creamy Christmas Puffs, evoking the essence of the holidays.
- Cranberry Sauce: The tartness of cranberries brightens the sweetness of the puffs, adding a fresh and tangy element to the dessert table.
Serve these alongside the Christmas Puffs for a stunning dessert spread. The combination of rich flavors and festive colors will surely enchant your guests!
- Pecan Pie: The buttery, nutty richness of a classic pecan pie makes for a decadent counterpoint to the lightness of the puffs.
- Eggnog: This creamy, spiced drink is a traditional holiday favorite that beautifully complements the sweet and nutty notes of your festive treats.
- Christmas Fruitcake: A chewy, rich cake with dried fruits and nuts brings a comforting, classic touch to your dessert offerings, enhancing your holiday spread.
By curating this sweet feast, you invite your loved ones to savor delightful flavors and create lasting memories!
Make Ahead Options
These Christmas Puffs are an excellent choice for meal prep enthusiasts looking to save time during the festive rush! You can prepare the pistachio pastry cream and craquelin up to 24 hours in advance; simply store the cream in an airtight container in the refrigerator and keep the craquelin circles wrapped tightly in the freezer. The choux pastry can also be made ahead and frozen after piping; be sure to thaw for about 30 minutes before baking. To serve, bake the previously prepared choux just before your gathering, fill them with the chilled pistachio cream, and top with whipped cream for a delightful presentation that’s just as indulgent!
Expert Tips for Perfect Christmas Puffs
Egg Temperature: Ensure your eggs are at room temperature for a smooth incorporation into the dough, crucial for light and airy Christmas Puffs.
Custard Care: Avoid overcooking the pistachio pastry cream to prevent lumps; stir continuously and gently as it thickens for a silky texture.
Quality Ingredients: Use high-quality pistachio paste and butter; it makes a significant difference in flavor and texture, enhancing your festive dessert experience.
Oven Door: Resist the urge to open the oven door while baking; this can cause the puffs to collapse. Let them rise undisturbed until golden brown.
Fill and Serve: Fill the puffs just before serving to keep them crisp; if filled too early, they may become soggy. Enjoy the delightful crunch!
Christmas Puffs Recipe FAQs
Can I use different nuts for the pistachio pastry cream?
Absolutely! If you’re not a fan of pistachios or simply want to try something new, you can swap pistachio paste with almond or hazelnut paste. Just keep in mind that each nut has its own unique flavor profile, so feel free to experiment until you find your favorite!
What’s the best way to store my Christmas Puffs?
For the best experience, store unfilled Christmas Puffs in an airtight container at room temperature for up to 2 days. If you’ve already filled them with pistachio pastry cream, they should be refrigerated and eaten within 6 hours to keep the pastry crispy. When filled, the moisture can make them soggy, so enjoy them fresh!
Can I freeze the Christmas Puffs?
Yes! You can freeze unfilled choux pastry for up to 1 month. To do this, place the puffs in a single layer on a baking sheet and pop them in the freezer until frozen solid. After that, transfer them to an airtight container, making sure to separate layers with parchment paper to prevent sticking. When you’re ready to enjoy them, reheat in a preheated oven at 350°F (175°C) for about 10 minutes to restore their crispiness.
What should I do if my choux pastry doesn’t puff up?
Very good question! If your choux pastry doesn’t puff up, it could be due to insufficient moisture or not baking at a high enough temperature. Make sure that when you mix the flour into the liquid, it’s completely combined, and avoid opening the oven door during baking. Keeping the oven closed allows the steam to build up, which is essential for that lovely puff. And remember, use fresh eggs and the correct quantities for the finest results.
Any dietary considerations for the Christmas Puffs?
Definitely! If you’re cooking for someone with nut allergies, it’s best to avoid the pistachio pastry cream altogether and consider different filling options, such as vanilla or chocolate pastry cream. For a vegan alternative, you can use non-dairy milk, butter, and cream in the recipe, but please note that these substitutions can affect the final texture and flavor.
How long does it take to make the pistachio pastry cream?
The preparation of the pistachio pastry cream takes about 15 to 20 minutes, plus a chilling time of at least 2 hours. Make sure to plan ahead so everything is ready for filling those delightful Christmas Puffs! The patience will be worth it once you take your first bite.
Deliciously Festive Christmas Puffs Filled with Pistachio Cream
Ingredients
Equipment
Method
- In a saucepan, combine milk and pistachio paste. Bring to a gentle boil, remove from heat, and steep for 10 minutes.
- Whisk egg yolks and sweetened condensed milk in a bowl. Mix cornstarch with a splash of milk, and add to egg mixture.
- Gradually incorporate the hot pistachio mixture into the eggs, then return to low heat and cook until thickened.
- Stir in unsalted butter, cover, and chill in the refrigerator for at least 2 hours.
- Combine room-temperature unsalted butter, powdered sugar, and cake flour in a mixing bowl until smooth.
- Add red food coloring to achieve desired hue, roll out between parchment paper to about 1/4 inch thick.
- Use a cookie cutter to cut out circles, place on a baking sheet, and freeze for at least 30 minutes.
- In a saucepan, bring water, unsalted butter, salt, and sugar to a boil.
- Remove from heat, stir in all-purpose flour until a cohesive dough forms, then return to low heat for 2 minutes.
- Transfer to a mixing bowl and let cool for 10 minutes before incorporating 4 large eggs, one at a time.
- Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.
- Pipe choux pastry into small mounds 2 inches apart, place craquelin circles on top.
- Bake for 25-30 minutes until golden brown and puffed, avoid opening the oven door.
- Once cool, fill each puff with chilled pistachio pastry cream using a piping bag.
- Whip cream until soft peaks form and pipe onto filled puffs, garnish with strawberries and melted chocolate.
