Move over boring, old vanilla cream puffs! There’s a new flavor in town! My chocolate pistachio profiteroles are simply incredible! They’re made with basic pate a choux, filled with a creamy pistachio filling, dipped in chocolate and garnished with more pistachios! The profiterole filling is made with Irish cream, whipped cream and loads of pistachio nuts. Check out my easy Irish cream recipe below!
Watch My Video!
Watch my video recipe for the step-by-step instructions. 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! Want to get new recipe notifications? Make sure to subscribe to my YouTube channel and turn on notifications!
How to Make Pate a Choux
I make these pistachio profiteroles with a simple pate a choux dough. This classic recipe is always used for cream puffs and eclairs and can be filled with just about anything. Plus, it’s super easy to make!
To get perfect, round puff shells every time, make sure to tip your pastry bag with a large, round tip and pipe the dough evenly. When baking, do not open that oven door! A blast of cold air will cause the shells to fall flat. Use the oven light to make sure the shells are a rich, golden color before removing them to cool.
Easy, Non-Alcoholic Irish Cream Recipe
The pistachio profiterole filling I use for these cream puffs is unique and so delicious! I use this recipe as a frosting too in my newly released cookbook, The European Cake Cookbook. It’s made with loads of pistachios, Irish cream, butter and cream cheese. If you don’t like the flavor of cream cheese, mascarpone cheese will also work well! This recipe is made with a lot of Irish cream; for a non-alcoholic version, make this easy, home-made version that tastes very similar.
- Non-Alcoholic Irish Cream Recipe
- 1/2 cup heavy cream or half-and-half
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract
- 1 tsp rum extract
- 2 tablespoons chocolate syrup
- 1 tsp instant coffee granules
- Instructions: Warm the cream or half-and-half in the microwave or the stove top until steaming warm, but not boiling. Add the instant coffee and stir until completely dissolved. Add the condensed milk and chocolate syrup next and stir. Once the mixture has cooled, add the extracts. This recipe will make just enough for this recipe; double the recipe if you want extra Irish cream to add to your morning coffee!
Garnishing the Cream Puffs
To garnish my profiteroles, I dipped them in melted chocolate melts and added chopped pistachios on top. I highly recommend using chocolate melts for this recipe! It’s really easy to melt and it sets at room temperature without any tempering. I used Ghirardelli melts but any brand will work!
Enjoyed this French pastry recipe? Check out some of my other cream puff and eclair recipes you’re sure to enjoy!
- EASY Pistachio Baklava Rolls – I’m officially obsessed with these buttery, flaky rolls! Puff pastry filled with pistachio paste and coated with honey!
- Raspberry Pistachio Eclairs – these delicate eclairs are filled with pistachio cream and berries!
- Nutella Cream Puffs – Make these creamy filled puffs for the chocolate nutella-lover in your life!
- Chocolate Coffee Eclairs – classic eclairs with chocolate glaze and fluffy coffee cream filling!
- Classic Cream Puffs – timeless and delicious classic profiteroles filled with pastry cream whipped cream and glazed with chocolate! Incredible!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- I love these silicone baking mats for this recipe, and they fit perfectly into these aluminum baking pans.
- Use this set of jumbo cake decorating tips for piping and filling the profiteroles, with these disposable pastry bags.
- I highly recommend the classic CuisinArt food processor – simple and gets the job done!
Chocolate Pistachio Profiteroles Recipe (video)
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
- 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
- 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.