Chocolate Pistachio Profiteroles Recipe (video)
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!
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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.
Hi! Planning to attempt these coming 4th of July. Can I make the filling ahead of time, or should it be fresh? Thanks!
Hi! Yes, you can definitely make the filling ahead of time, just keep it refrigerated and let it thaw out at room temp when you’re ready to fill
Hello Tatyana. Thank you for the recipe.
I anticipated on only making one batch, however I just completed two profiterole batches! Your pistachio filling recipe was more than enough to make two batches.
The profiteroles were delicious.
Next time I make this I would probably make the extra 1/4 cup of the Irish cream optional. I found the liqueur was overpowering the taste of the pistachios.
Would you recommend salted or unsalted shelled pistachios?
Thank you, again.
I’m so glad you enjoyed the recipe! You can replace the additional Irish Cream with 1/4 cup heavy cream next time! I used salted shelled pistachios from Costco since I wasn’t able to find unsalted ones
Thank you for this amazing recipe
The rum extract is not available in my country!! I need some replacement for it please
And 1 more question
How many days the profiteroles can stay ?? Like 1 day or 2 !!
Hi! You can just replace it with vanilla if you don’t have it – it should still taste great! 🙂 Yes, they will be just fine if you make them a day ahead of time, just make sure to keep them refrigerated. take them out about an hour before serving.
Can you please provide metric measurements for the ingredients. thanks
Yes, I’ll get the recipe updated asap! 🙂
I made these and your cinnamon roll macarons last Sunday. They were a huge hit. Today I am using the Lemon Blueberry Ricotta Tea Cake recipe with Strawberries instead of the Blueberries for a family reunion. The next time I make profiteroles I am thinking of using hazelnuts, Frangelico, and Nutella instead of the pistachios, Irish Cream, and Chocolate. As usual your recipes rock. We look forward to what you come up with next. Thanks.
Hi Eric! I’m so glad you enjoyed the Cinnamon Roll Macarons – I had so much fun making those! And I’m sure you’re going to LOVE The cake. I love the strawberry idea!
For the filling , when it calls for shelled pistachios, is that salted or unsalted?
Thank you so much!
Can’t wait to make this for my wonderful boyfriend!
You’re going to love these! So delicious! I actually like to use salted pistachios but both salted and unsalted will work great. Enjoy!
My partner loves pistachios & profiteroles I’d love to make this for him but he hates Irish cream how do I make this without the Irish cream do I just replace the 2 Irish cream bits for heavy cream😊
Hi! Yes, you can make these without the Irish cream. I would replace the Irish cream with heavy cream, 2 teaspoons of sugar and 1/2 teaspoon of vanilla. Enjoy!