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 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!
- 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!
- Strawberry Basil Eclairs – so unique and delicious! Filled with basil cream, with berry glaze!
- Chocolate Coffee Eclairs – classic eclairs with chocolate glaze and fluffy coffee cream filling!
Enjoyed this recipe? Save and share it on Pinterest!
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!