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How to Make Pistachio Cream Puffs - Just like in Italy! | Pistachio Cream Puffs Recipe скачать в хорошем качестве

How to Make Pistachio Cream Puffs - Just like in Italy! | Pistachio Cream Puffs Recipe 5 лет назад

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How to Make Pistachio Cream Puffs - Just like in Italy! | Pistachio Cream Puffs Recipe
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How to Make Pistachio Cream Puffs - Just like in Italy! | Pistachio Cream Puffs Recipe

Today we're making some super cream puffs, filling them with homemade pistachio cream and topping them with dark chocolate ganache and chopped pistachios! RECIPE & PRODUCTS USED LINKED BELOW! Pistachio Cream Puffs Recipe INGREDIENTS Pistachio Cream: 6 cups raw pistachios, shells on or 2 cups shelled pistachios 12 oz white chocolate, melted ¼ cup + 2 tbsp confectioner’s sugar 1 tsp salt Dough: 1 cup water ½ cup unsalted butter, cold and cut into cubes 1 tsp sugar ½ tsp salt 1 cup all-purpose flour 4 large eggs Chocolate Topping: 4 oz semisweet chocolate, chopped ½ cup heavy cream, hot ½ cup pistachios, chopped DIRECTIONS Make the pistachio cream: 1. If the pistachios aren’t shelled, shell them. To save your thumbs, you can use a butter knife to help pry open the shells. 2. Place the pistachios in a food processor and pulse until they become a damp paste. This may take several minutes, but it will get there! 3. Combine the white chocolate, pistachio paste, confectioner’s sugar and salt in a bowl. Mix together with a spoon, or with the help of an electric mixer. Set aside. Make the cream puffs: 1. In a large pot, combine the water, butter, sugar and salt. Set to high heat and bring to a boil. Stir in the flour with a wooden spoon mix until a film forms on the bottom of the pan. Transfer the dough to a bowl and cool for 3-4 minutes. Add the eggs one at a time, stirring vigorously and completely incorporating each egg after each addition. 2. Transfer the dough to a piping bag fitted with a large, round piping tip and pipe 1 ½-inch rounds onto baking sheets lined with parchment paper. Wet your fingers and smooth any pointed peaks. 3. Bake them at 375F for 30 minutes. Cool on the pan for 10 minutes, then transfer to a wire rack and cool completely. Make the glaze: 1. Pour the cream over the chocolate and whisk until smooth. Assembly: 1. Place the pistachio cream into a piping bag and snip off the end, create a medium-size round piping tip. 2. Use a butter knife to poke holes into the bases of the cream puffs. Place the piping tip inside the hole and continue to pipe the pistachio cream inside until the cream puff feels heavy. That’s how you know it’s full! Repeat with all cream puffs. 3. Spoon the chocolate glaze onto the top of the cream puffs. Sprinkle with crushed pistachios. Enjoy! PRODUCTS MENTIONED: Piping bag: https://amzn.to/39sm6o7 Round piping tip: https://amzn.to/3eXlhVF Cheese knife (for opening the pistachios): https://amzn.to/2CHFG3U Baking sheet: https://amzn.to/2WP6ypB Parchment paper: https://amzn.to/32P7G0f Electric mixer: https://amzn.to/2ZSB7wr Wooden spoon: https://amzn.to/3fWvZwV Facebook: www.facebook.com/pankobunnycooking Twitter:   / pankobunny   Instagram:   / pankobunny   Pinterest:   / pankobunny   Blog: http://pankobunny.com Subscribe to my Channel! http://www.youtube.com/subscription_c... New videos every Wednesday and Friday! Make sure you tune in! As always, thank you!! xx Cayla For all of you who are amazing and have read this far, here is a clue for Friday’s video: fruit! This is not a sponsored video.

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