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Christmas Tree Cream Puffs with Pistachio Whipped Cream and Shortbread Stars Recipe

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4.6 from 66 reviews

Create a festive and elegant Christmas Tree Cream Puffs dessert featuring delicate choux pastry puffs filled with luscious pistachio whipped cream and topped with buttery shortbread stars dusted with powdered sugar, perfect for holiday celebrations.

Ingredients

For the Choux Pastry

  • 1/2 cup (115g) unsalted butter
  • 1 cup (240ml) water
  • 1/4 tsp salt
  • 1 tbsp sugar
  • 1 cup (120g) all-purpose flour
  • 4 large eggs, room temperature

For the Pistachio Whipped Cream

  • 1 1/2 cups (360ml) heavy cream, cold
  • 1/2 cup (60g) powdered sugar
  • 1/4 cup (40g) pistachio paste (unsweetened or lightly sweetened)
  • 1/2 tsp vanilla extract
  • 1–2 drops green food coloring (optional)

For the Shortbread Stars

  • 1/2 cup (115g) unsalted butter, softened
  • 1/4 cup (50g) granulated sugar
  • 1 tsp vanilla extract
  • 1 1/4 cups (155g) all-purpose flour
  • Pinch of salt
  • Powdered sugar, for dusting

Instructions

  1. Make the Shortbread Stars: Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper. In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and mix to incorporate. Stir in the flour and a pinch of salt until a soft dough forms. Roll the dough out to about 1/4-inch thickness and cut small stars using a star-shaped cutter. Place stars on the baking tray and bake for 8–10 minutes until edges are lightly golden. Allow to cool completely, then dust with powdered sugar.
  2. Make the Choux Pastry: Preheat the oven to 400°F (200°C) and line two baking trays with parchment paper. In a medium saucepan, combine butter, water, salt, and sugar and bring to a boil over medium heat. Once boiling, add all the flour at once and stir vigorously for 2–3 minutes until the dough forms a smooth ball and pulls away from the pan sides. Transfer to a mixing bowl and cool for 5 minutes. Add eggs one at a time, mixing well after each addition until the dough is glossy and pipeable. Pipe puffs of three sizes (2-inch, 1.5-inch, 1-inch) onto trays using a piping bag fitted with a large round or star tip. Bake 20–25 minutes until golden and firm, avoiding opening the oven during baking. Cool completely on a wire rack.
  3. Make the Pistachio Whipped Cream: In a large chilled bowl, whip cold heavy cream on medium-high speed until soft peaks form. Add powdered sugar, pistachio paste, vanilla extract, and optional green food coloring. Continue whipping until stiff peaks form. Cover and refrigerate until assembling.
  4. Assemble the Christmas Tree Cream Puffs: Slice cooled puffs horizontally. Fit a piping bag with a star tip and fill with pistachio whipped cream. Pipe cream generously onto the bottom halves of each puff size. Stack the puff layers largest to smallest, piping cream between layers to hold them in place. Press a shortbread star on top of the smallest puff. Dust with powdered sugar to simulate snow. Serve immediately or refrigerate until ready to serve.

Notes

  • Ensure eggs are at room temperature for better incorporation into choux dough.
  • Do not open the oven while the puffs are baking to prevent collapse.
  • The green food coloring in the whipped cream is optional but adds a festive touch.
  • Store assembled cream puffs refrigerated and consume within 24 hours for best freshness.
  • Customize the size of the cream puffs to adjust serving sizes and appearance of the tree.

Find it online: https://oliviabakes.com/christmas-tree-cream-puffs-with-pistachio-whipped-cream-and-shortbread-stars-recipe/