CHOCOLATE PISTACHIO PROFITEROLES

Move over boring, old vanilla cream puffs! There’s a new flavor in town! My chocolate-dipped pistachio profiteroles are epic! These cream puffs are made with a creamy pistachio filling that tastes simply incredible! Every bite tastes like a bit of heaven!! I made these a few weeks ago for my sister’s wedding and they were a huge hit with everyone. I got tons of raving reviews and requests for the recipe!

INGREDIENTS

1 cup water
1/2 cup unsalted butter
1/4 tsp salt
1 cup all-purpose flour
4 large eggs
For Filling:
1/2 cup shelled pistachios
3/4 cup Irish cream
2 cups unsalted butter, softened
8 oz cream cheese or mascarpone
1/4 cup Irish cream
1 tsp vanilla extract
2 cups confectioner's sugar
pinch of salt
2 cups chocolate melts, for garnish
1/2 cup chopped pistachios, for garnish

INSTRUCTIONS

Preheat the oven to 425F. Line 2 large baking sheets with silicone mats or parchment paper. Prepare the pate a choux dough first. Combine the water, salt and butter in a medium-sized saucepan. Cook over medium-high heat until the butter is melted and the mixture comes up to a simmer.
Add the flour all at once and stir with a spatula. Mix the flour in until a dough ball forms and pulls away from the sides; about 1 minute. Remove the dough from the heat and allow it to cool for 15 to 20 minutes until the dough is lukewarm.
Begin adding one egg at a time, mixing well after each addition. Transfer the dough into a large pastry bag tipped with a large, round tip. Pack the dough into the bag without air pockets. Pipe equal sized dollops onto the prepared baking sheets, spacing about 1 1/2 inches apart.
Bake the profiteroles at 425F for 10 minutes, then reduce the oven temperature down to 375F and continue baking for 35 to 38 minutes, until the cream puffs are a rich, golden brown color. Do not open the oven door during the baking process!! Once the profiteroles are done, remove them from the oven and cool them completely on a wire rack.
Meanwhile, prepare the pistachio filling. Place the pistachios and 3/4 cup Irish cream into a food processor. Pulse for 3 to 4 minutes, scrapping down the sides occasionally, until a fine paste forms.
In a mixing bowl, combine the softened butter and cream cheese. Whisk for 5 to 6 minutes, until the butter and cheese are fluffy; scrape down the sides often. Add the vanilla, salt, pistachio paste and additional Irish cream. Whisk again for a few minutes. Add the confectioner's sugar last and mix again for a few minutes until the filling is fluffy. Scrap down the sides of the mixing bowl often.
To assemble the cream puffs: punch a hole into the bottom of each profiteroles using a knife or a filling tip such as Wilton tip #230. Transfer the pistachio filling into a large pastry bag and pipe each profiterole full of cream; pipe until a bit of cream starts to come out to ensure that they are full.
To garnish the cream puffs, melt the chocolate melts then dip each cream puff into the chocolate, then place back onto a wire rack. Sprinkle each puff with crush pistachios.
If not serving within a few hours, place the cream puffs into air tight containers and into the refrigerator. Remove about 30 minutes before enjoying to allow the cream to soften.