Christmas Puffs

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Hey, folks! Today, we’re whipping up some delightful Christmas Puffs. Picture this: fluffy choux dough baked to perfection, with the option to add a sweet craquelin topping. And what’s inside? Only the creamiest Pistachio Pastry Cream you’ve ever tasted. But we’re not stopping there—let’s get creative with decorations! Some of these beauties will wear cute Santa hats made of strawberries and whipped cream, while others will get dipped in melted green chocolate for a touch of holiday magic.

Christmas Puffs

Prep Time 30 minutes
Cook Time 1 hour
Course Dessert


For the Pistachio Pastry Cream:

  • 1 1/2 cups milk divided
  • 1/3 cup pistachio paste
  • 1 can 14 oz. Eagle Brand® Sweetened Condensed Milk (396 grams)
  • 4 large egg yolks
  • 3 1/2 tablespoons cornstarch
  • 4 tablespoons unsalted butter

For the Craquelin Top:

  • 1/2 cup unsalted butter at room temperature (113 grams)
  • 1/2 cup powdered sugar 100 grams
  • 1 cup cake flour 127 grams
  • Red food coloring

For the Choux Pastry:

  • 1 cup water 240 ml
  • 1/2 cup unsalted butter 113 grams
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup all-purpose flour 127 grams
  • 4 large eggs

For Topping:

  • 1 cup heavy whipping cream
  • 1/2 cup white chocolate chips
  • Gold leaves
  • Strawberries


For the Pistachio Pastry Cream:

  • Start by heating 1 1/4 cups of milk with pistachio paste until it just starts to bubble. Set aside to infuse.
  • Whisk egg yolks with sweetened condensed milk.
  • Mix remaining milk with cornstarch and add to egg mixture.
  • Slowly pour hot milk into egg mixture while whisking.
  • Cook mixture over medium heat until thickened, then stir in butter.
  • Chill in the fridge for at least 2 hours.

For the Craquelin Top:

  • Beat butter until creamy, then add powdered sugar and mix in food coloring.
  • Roll out dough between parchment paper and cut out rounds. Freeze until ready to use.

For the Choux Pastry:

  • Bring water, butter, salt, and sugar to a boil, then add flour and mix until dough forms.
  • Let dough cool, then mix in eggs until smooth.
  • Pipe dough onto baking sheets and top with craquelin rounds if using.
  • Bake until golden brown.

To Fill:

  • Pipe Pistachio Pastry Cream into each puff using a small round tip.

To Decorate:

  • Whip cream until stiff peaks form and pipe onto puffs.
  • Top with strawberries for Santa hats or dip puffs in melted green chocolate and add gold leaf.


  • These puffs are best enjoyed the day they’re made, so indulge right away!
  • You can prepare the pastry cream ahead of time or even freeze it.
  • Keep any leftovers in an airtight container in the fridge to maintain freshness.

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