Pistachio Cream Puffs – a delicious recipe with water, butter, salt, all-purpose, egg, cold milk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a small saucepan, bring the water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg; beat well. Continue beating until mixture is smooth and shiny.
2
Drop by rounded 1/4 cupfuls 3 in. apart onto a greased
3
. Bake at 400u00b0 for 25-30 minutes or until golden brown. Remove to a wire rack. Immediately split the puffs open; remove tops and set aside. Discard the soft dough from inside. Cool puffs.
4
In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Just before serving, fill cream puffs and replace tops. Dust with confectioners' sugar if desired.
188
kcal
Calories
12
g
Fat
12
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 cup water, 2 tablespoons butter, 1/8 teaspoon salt, 1/4 cup all-purpose flour, and more.
Yes, Pistachio Cream Puffs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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