Irish Cream Pistachio Cream Puffs (video)

If you love all things pistachio, this recipe is for you! Irish cream and pistachio cream puffs dipped in dark chocolate, garnished with more pistachios! These chocolate covered cream puffs are a dream! They’re made with simple pate a choux dough, and once cooled, filled with a delightful filling! The pistachio filling on the inside is creamy and incredibly delicious, with a hint of Irish cream. They’re perfect for any special occasion!

Watch My Pistachio Cream Puffs Video Tutorials

Watch my YouTube pistachio cream puffs video tutorial to see how I make these delicious pastries! Also, check out my newer, short reel for this recipe, too! Want to stay up to date on the newest recipes? Subscribe to my website email list and my YouTube channel for notifications.

Ingredients for Pistachio Cream Puffs

Here are my tips for the main ingredients you’ll need to make these delicious Irish cream pistachio cream puffs. Find the full list of ingredients in the printable recipe card below.

• Pistachios – I prefer to use salted, roasted pistachios for this recipe. The light hint of saltiness really complements the sweet flavors.
• Butter – use unsalted butter for the dough and the filling. Soften the butter at room temperature.
• Irish Cream – if you prefer to make a non-alcoholic version of this recipe, use a sweetened coffee creamer in place of the Irish cream.
• All Purpose Flour – for making the dough. This recipe may not work with gluten-free flour.
• Eggs – have the eggs at room temperature for best results.
• Powdered Sugar – for making the pistachio filling.

Supplies & Tools for the Recipe

Need some supplies or tools to make these cream puffs at home? Shop my Amazon Affiliate links for the items I recommend. See Disclosure Statement.

• KitchenAid Handheld Mixer
• Aluminum Baking Sheets
• Silicon Baking Mats
• Disposable Pastry Bags
• Cake Decorating Tips
• Cuisinart Food Processor

How to Make Pate a Choux – Dough for Cream Puffs

These delicious pistachio cream puffs are easy to make and an instant crowd pleaser! To make these pastries, you’ll need to start with the dough. These are made with a simple pate a choux dough. Here’s how to make it:

1. Preheat the oven to 425°F. Line two large baking sheets with parchment paper or silicon mats.
2. To make the dough: pour the water into a medium sized saucepan. Add the salt and butter. Cook over medium heat until the butter is melted and the mixture starts to boil.
3. Whisk in the flour, then switch to a spatula once it’s incorporated. Cook for about 1 ½ minutes, until a dough ball comes together.
4. Remove the dough from the heat, transfer into a mixing bowl, and set into the refrigerator for about 20 minutes to chill. The dough needs to cool to room temperature.
5. Once the dough has cooled, it’s time to add the eggs. Using a mixer on medium speed, add the eggs, one at a time, mixing well after each addition. Once all the eggs have been added, continue to mix for 2 to 3 minutes, until the batter is smooth.
6. Transfer the dough into a pastry bag tipped with a large, round tip; I use Ateco tip #806.

Baking Instructions for Cream Puffs

1. Pipe 1 to 1 ½-inch dollops of dough onto the lined baking sheets, spacing them about 2 inches apart. The puffs will increase in size while baking.
2. Pipe each dollop from the top, swirling the tip around at the end so the dough doesn’t stick up or have a pointy top.
3. If you have two oven racks, position them centered and above; you can bake both sheets at the same time.
4. Bake the profiteroles at 425°F for 10 minutes, then reduce the oven temperature to 375°F and continue to bake for an additional 35 minutes, until the puffs are a deep, golden color. DO NOT OPEN the oven during the baking process! Cold air will cause the puffs to fall flat.
5. Once baked, remove the puffs from the pans onto a cooling rack to cool completely before filling.

Making the Irish Cream Pistachio Filling

While the profiteroles are baking, it’s the perfect time to prepare the Irish cream and pistachio filling. This filling is so delicious, you’ll want to eat it by the spoonful!

1. Place the shelled, roasted pistachios into a food processor or blender. Pulse until the nuts are finely ground. Pour in the Irish cream and pulse again for a few minutes. Set this mixture aside for now.
2. Place the softened butter into a mixer bowl and beat on medium speed for 8 to 9 minutes, until the butter is creamy and fluffy.
3. Add the softened cream cheese and beat again for 4 to 6 minutes, until it’s well combined with the butter. Add the powdered sugar, vanilla, and sea salt. Beat for 5 to 6 minutes, until the frosting is fluffy and creamy.
4. Last, pour in the pistachio and Irish cream mixture. If desired, add a few drops of green food coloring. Beat the filling for 1 to 2 minutes, until the pistachio mixture is well incorporated.
5. Keep the filling chilled until ready to fill the cream puffs.

How to Make Pistachio Cream Puffs

Now, let’s assemble the cream puffs so we can enjoy them!

1. Once the profiteroles have cooled, use a small, round cake decorating tip to punch small holes in the bottom of each puff for adding the filling. I use Wilton tip #12.
2. So it’s easier to fill the puffs, transfer just half the filling into a pastry bag tipped with a small, round tip (Wilton #12). Add more filling to the bag as needed.
3. Pipe filling into each profiterole until completely full and a little bit of the filling comes out the bottom. Wipe off the excess.
4. Place the dark chocolate melts into a small bowl, then melt the chocolate in the microwave or over a double boiler.
5. Dip each cream puff into the chocolate, covering it about three-quarters of the way. Place the chocolate covered puffs onto a wire rack. While the chocolate is still wet, sprinkle finely ground pistachios over the top to garnish the cream puffs.

Serving & Storing Suggestions

Once the chocolate has set, you can enjoy these delicious pistachio cream puffs!

For overnight storage, place the cream puffs into an airtight container and into the refrigerator. They will keep well in the fridge for 3 to 4 days.

For longer storage, freeze the cream puffs in a single layer on a baking sheet. Once frozen solid, store them in a locked bag or sealed container. Thaw in the refrigerator before enjoying.

More Recipes to Try!

Enjoyed these incredible Irish cream and pistachio cream puffs? Check out some of my other recipes you’re sure to love!

• Strawberry Cream Puffs – sweet, creamy berry puffs are perfect for spring and summer!
• Classic Cream Puffs – chocolate covered cream puffs filled with a creamy vanilla pastry cream.
• Chocolate Coffee Eclairs – one of my favorites! Delicious coffee filled, chocolate covered pastries!
• Nutella & Chocolate Cream Puffs – filled with Nutella whipped cream, then covered in chocolate and nuts!

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