Christmas Puffs

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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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