Note: this recipe has been updated and slightly varies from the original video tutorial.

Preparing the Pate a Choux Dough:

• Preheat the oven to 425°F. Line two large baking sheets with parchment paper or silicon mats.
• 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.
• 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.
• 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.
• 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.
• Transfer the dough into a pastry bag tipped with a large, round tip; I use Ateco tip #806.

Baking Instructions:

• 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.
• 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.
• If you have two oven racks, position them centered and above; you can bake both sheets at the same time.
• 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.
• Once baked, remove the puffs from the pans onto a cooling rack to cool completely before filling.

Making Pistachio Filling:

• 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.
• 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.
• 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.
• 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.
• Keep the filling chilled until ready to fill the cream puffs.

Filling & Garnishing the Cream Puffs:

• 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.
• 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.
• Pipe filling into each profiterole until completely full and a little bit of the filling comes out the bottom. Wipe off the excess.
• Place the dark chocolate melts into a small bowl, then melt the chocolate in the microwave or over a double boiler.
• 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:

• 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.