Preparation

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Combine the water and cubed butter in a medium saucepan. Bring them to a boil over medium heat, stirring occasionally until the butter melts.
• Stir in the flour and salt quickly once the mixture is boiling. Stir until a dough forms and cook for 1-2 minutes until it pulls away from the sides of the pan.
• Cool the dough slightly in a mixing bowl before adding the eggs. Beat in the eggs one at a time, mixing well until the dough is smooth and glossy.
• Pipe the choux pastry dough into small mounds (about 1.5 inches in diameter) onto the prepared baking sheet. Keep them spaced about 2 inches apart for the best puffing!
• Bake for 20-25 minutes in the preheated oven or until the puffs are golden brown and risen. Don’t open the oven door during baking!
• Whip the heavy cream in a mixing bowl until soft peaks form.
• Fold in the pistachio paste, powdered sugar, and vanilla extract carefully until everything is well combined and smooth.
• Slit each cooled choux pastry puff with a sharp knife or use a piping bag to fill them generously with the pistachio cream filling.
• Garnish your cream puffs by sprinkling with chopped pistachios and dusting with powdered sugar.
• Serve your Pistachio Cream Puffs immediately or refrigerate until ready to serve.