Pistachio, Maple & Goat Cheese Cream Puffs
Learn how to make this Pistachio, Maple & Goat Cheese Cream Puffs recipe with the voice-activated cookbook iPhone app, Myka.
Serves:
28
Cook In:
30 minutes
Prep In:
30 minutes
Method:
Bake
Introduction
Pistachio, Maple & Goat Cheese Cream Puffs
By: Sous Chef Myka
Some ingredients are just a match made in heaven. And when you bite into these Pistachio, Maple & Goat Cheese Cream Puffs, you’ll know exactly what we mean.
- ½ cup water
- ½ cup milk
- 8 tbsp butter
- 1 tsp sugar
- ¼ tsp salt
- 1 cup all purpose flour
- 4 eggs
- 4 oz cream cheese
- 4 oz goat cheese
- 3 dates
- 20 shelled pistachios
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 pint heavy cream
- Garnish powdered sugar
Pistachio, Maple & Goat Cheese Cream Puffs
Hi Chefs, Myka here 👋
We have a hot take for you: cream puffs might just be the perfect dessert, especially fresh ones. They’re bite sized, involve both dough and fresh cream, and they’re just downright delicious. And these Pistachio, Maple & Goat Cheese Cream Puffs have a ton of both sweet and savory flavor.
To make these Pistachio, Maple & Goat Cheese Cream Puffs, you’ll start by preheating your oven, and combining some ingredients in a saucepan, like water, milk, butter and sugar. When it boils, you’ll add in flour, before transferring your dough to a stand mixer. After adding in your eggs one at a time, you’ll transfer this dough to a piping bag, and will pipe out your puffs. You’ll bake those, and let them cool completely.
While your puffs are cooling, you’ll prepare your filling. Add cream cheese, goat cheese, pistachios, and maple syrup to a food processor. When that’s incorporated, you’ll transfer to a mixing bowl and will beat in heavy cream, until your filling becomes fluffy with stiff peaks.
After that, you’ll simply fill your puffs with cream, dust with powdered sugar and enjoy!
Happy cooking!
Step by Step Instructions
Step 1
Preheat the oven to 425℉ and line a baking sheet with parchment paper.
Step 2
In a medium saucepan, combine ½ cup of water, ½ cup of milk, 8 tablespoons of butter, 1 teaspoon of sugar and ¼ teaspoon of salt. Bring to just a boil over medium heat.
Step 3
While the pan is heating up, prepare and set aside 1 cup of all-purpose flour.
Step 4
When the pan just starts to boil, remove from heat and stir in the all-purpose flour using a wooden spoon.
Step 5
Once the flour is incorporated, place back over medium heat and stir constantly for 1 ½ to 2 minutes.
Step 6
Transfer the dough to a large mixing bowl or stand mixer. Beat on medium speed with an electric mixer or stand mixer paddle attachment for 1 minute.
Step 7
Add 4 eggs, 1 at a time, allowing them to fully incorporate between additions. After the fourth egg, beat for an additional minute until the dough is smooth and forms a ribbon when pulled up.
Step 8
Transfer the dough to a piping bag fitted with a ½” round tip.
Step 9
Pipe 28 puffs onto the baking sheet, each approximately 1 ½” in diameter and ½” tall. Keep them 1” apart and avoid making peaks.
Note: If peaks do form, simply wet your fingertips lightly with water and smooth them out.
Step 10
Place the baking sheet into the center rack of the oven and bake for 10 minutes. After 10 minutes, without opening the oven, reduce the temperature to 325℉, and bake for an additional 10-15 minutes or until golden brown on top.
Step 11
Transfer to a wire rack to cool completely.
Step 12
While the puffs are cooling, you can prepare the filling by adding 4 ounces of cream cheese and 4 ounces of goat cheese to a food processor.
Step 13
Remove the pit from 3 dates and add to the food processor.
Step 14
Add 20 shelled pistachios to the food processor.
Step 15
Add 2 tablespoons of maple syrup and 1 tablespoon of lemon juice to the food processor.
Step 16
Process until all of the ingredients are well combined then transfer the contents to a mixing bowl or stand mixer.
Step 17
Add 1 pint of heavy cream and beat or mix with the whisk attachment. Start on low speed and gradually increase the speed to medium high until the mixture becomes fluffy with stiff peaks.
Step 18
Transfer to a piping bag fitted with a star tip.
Step 19
Once the puffs are completely cooled, you can either pipe the cream into the puffs by pushing the pastry tip into the side and filling until cream pushes back, or you can cut the tops off of the puffs and pipe the cream inside and then cover with the cut top.
Step 19
Dust with powdered sugar and serve.
