Christmas Tree Cream Puffs with Pistachio Whipped Cream and Shortbread Stars Recipe

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Warm & Familiar Christmas Tree Cream Puffs with Pistachio Whipped Cream and Shortbread Stars Recipe

There’s something truly magical about desserts that feel both festive and approachable, and that’s exactly what the Christmas Tree Cream Puffs with Pistachio Whipped Cream and Shortbread Stars Recipe brings to your table. Imagine biting into crisp-edged, golden puffs filled with velvety pistachio whipped cream, topped with buttery, melt-in-your-mouth shortbread stars dusted with snowy powdered sugar. It’s a playful yet elegant creation that instantly evokes the feeling of warm holidays and joyful gatherings.

I love when a dessert doubles as a centerpiece, and these cream puffs stacked like Christmas trees do just that. The layers of soft, airy choux pastry and fragrant pistachio cream balance beautifully with the sweet crunch of the stars. Whether you’re sharing these with family or bringing them to a festive party, you’ll notice how the textures and flavors complement each other perfectly. Plus, this recipe is surprisingly manageable, even if you’re new to choux pastry!

As you prepare this Christmas Tree Cream Puffs with Pistachio Whipped Cream and Shortbread Stars Recipe, you’ll find each step rewarding. From making the delicate puff dough to whipping that luscious pistachio cream, every stage fills your kitchen with inviting smells and anticipation. Let’s walk through how to bring this festive treat to life together.

Ingredient Breakdown

• Unsalted butter: Provides a rich, creamy base in both doughs; unsalted lets you control salt levels precisely.
• Water: Key for creating steam in choux pastry, which helps the puffs rise beautifully.
• Salt & sugar: Salt heightens flavor, while sugar adds subtle sweetness and helps with browning.
• All-purpose flour: The backbone of the choux dough and shortbread—use a good quality brand for consistency.
• Large eggs: Incorporated slowly into the dough, they give choux its signature airy texture.
• Heavy cream: Whipped cold for thick, velvety pistachio cream.
• Powdered sugar: Adds sweetness and helps stabilize whipped cream.
• Pistachio paste: Brings nutty depth and beautiful green hue—opt for unsweetened or lightly sweetened based on your preference.
• Vanilla extract: Rounds out the flavors with a warm, familiar note.
• Green food coloring (optional): Makes the pistachio cream pop visually—feel free to skip for a natural look.
• Granulated sugar (for shortbread): Adds a delicate crunch and sweetness in the buttery stars.
• Powdered sugar (for dusting): Creates a snowy, festive finish on top of your shortbread stars and cream puffs.

Before You Start

Prepping everything ahead makes the process smoother. Measure your ingredients, chill your heavy cream, and have your baking trays lined with parchment paper ready before heating the oven. Choux dough is quick to make but needs immediate attention. Also, remember that letting the dough cool before adding eggs is crucial to avoid cooking them prematurely—this helps create that silky, smooth batter perfect for piping.

How to Make Christmas Tree Cream Puffs with Pistachio Whipped Cream and Shortbread Stars Recipe

1. Make the shortbread stars: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper. In a bowl, cream the softened butter and granulated sugar together until they feel light and fluffy—this step aerates the dough for tender, melt-away stars. Adding vanilla extract enhances their warm, buttery aroma. Once mixed, stir in the flour and salt until a soft dough forms. Roll out to about ¼-inch thick; I like to sprinkle a bit of flour on the surface to prevent sticking. Use a small star-shaped cutter to cut out cookies, place on the tray, and bake 8–10 minutes until the edges turn lightly golden. The smell will be heavenly. Let cool completely before dusting generously with powdered sugar for that festive snow-kissed look.
2. Prepare the choux pastry dough: Heat the oven to 400°F (200°C) and line two baking sheets with parchment. In a medium saucepan, combine butter, water, salt, and sugar, then bring to a rolling boil over medium heat. You’ll notice the butter melting and the mixture bubbling—this steam is your secret to puffiness. Quickly add all the flour at once and stir vigorously with a wooden spoon for 2–3 minutes; the dough will come together into a smooth ball that pulls away from the pan sides. This cooking step cooks the flour, which is essential for structure.
3. Cool and add the eggs: Transfer the dough to a mixing bowl and let it cool about 5 minutes—if the dough’s too hot, the eggs will scramble rather than incorporate smoothly. Add the eggs one by one, beating well after each addition. The dough should become glossy, slightly sticky, and pipeable. This transformation means your puffs will be light and airy once baked.
4. Pipe the cream puffs: Fit a piping bag with a large round or star tip. Pipe three sizes of rounds—about 2-inch, 1.5-inch, and 1-inch diameter—onto your trays. Aim for uniform sizes so your tree stacks nicely. Avoid overcrowding the pans to ensure they expand evenly.
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Cook Like a Pro

Never open the oven mid-bake: choux needs stable heat to puff correctly. If the oven door cracks, the steam escapes and the puffs can collapse. Also, piping different sizes helps give your tree that layered, real evergreen look. Resting the dough slightly before piping helps achieve smooth peaks rather than lumps.

5. Bake and cool the puffs: Bake the puffs for 20–25 minutes until golden brown and firm to the touch. You’ll notice a delightful puffed shape with a crisp, hollow inside perfect for filling. Let them cool completely on a wire rack—warm puffs will cause the whipped cream to melt quickly.
6. Whip the pistachio cream: In a chilled bowl, whip the cold heavy cream on medium-high speed until soft peaks form. Gently fold in powdered sugar, pistachio paste, vanilla, and optional green food coloring for that cheerful holiday tint. Continue whipping until stiff peaks develop. Keeping the cream cold is key for stable, fluffy filling that holds its shape when piped.
7. Assemble your Christmas tree cream puffs: Slice each puff horizontally using a serrated knife—this creates perfectly even layers without crumbling the shell. Fill a piping bag fitted with a star tip with the pistachio whipped cream and pipe a generous swirl onto the base half of each puff size. Stack from largest to smallest, piping cream between layers to secure them like a delicious edible sculpture. Gently press a shortbread star on top of the smallest puff and dust everything lightly with powdered sugar to create a snowy finish.
8. Serve or store: Enjoy immediately for maximum crispness, or refrigerate assembled trees for a few hours. Just be mindful that the puff shells may soften slightly over time due to the moisture in the cream, but the flavors only get better.

Flavor Variations for Christmas Tree Cream Puffs with Pistachio Whipped Cream and Shortbread Stars Recipe

• Swap pistachio for raspberry: Fold fresh raspberry purée into the whipped cream for a bright, tart twist that contrasts the buttery puff perfectly.
• Add a hint of almond extract: Mix a few drops into the pistachio cream for a richer nutty complexity.
• Use chocolate-dipped shortbread stars: Dunk the star cookies in melted dark chocolate for extra indulgence and texture contrast.
• Seasonal spice infusion: Stir a pinch of cinnamon or ginger in the choux dough for subtle warmth that warms the room.
• Make it boozy: Add a tablespoon of Amaretto or Limoncello into the pistachio cream for grown-up flavor layers.
• Meringue stars: For a lighter, crisp-top alternative, bake small meringue stars to crown your cream puff trees.

Storage, Freezer & Reheat Tips

• Shortbread stars: Store in an airtight container at room temperature for up to 1 week; they stay crisp and buttery.
• Unfilled choux puffs: Can be frozen in a sealed bag for up to 1 month; reheat in a 350°F oven for 5 minutes to refresh the crunch.
• Pistachio whipped cream: Best used fresh but can be refrigerated for up to 2 days; re-whip lightly if needed before filling.
• Assembled trees: Keep refrigerated and consume within 24 hours to enjoy optimal puff texture; puff shells soften over time when filled.

Christmas Tree Cream Puffs with Pistachio Whipped Cream and Shortbread Stars Recipe FAQs

• Can I make the choux dough ahead of time? Yes, you can prepare the dough a few hours ahead but pipe and bake fresh for best rise and texture.
• What if I don’t have pistachio paste? You can finely grind roasted pistachios with a bit of sugar and a few drops of oil for a homemade paste alternative.
• How do I prevent the cream from melting inside? Make sure your cream is well chilled and fill the puffs just before serving or keep them refrigerated.
• Can I use a different shape for the stars? Absolutely! Any holiday shape like snowflakes or bells would add festive charm.
• Is there a dairy-free option? You can try coconut cream for whipping and a vegan butter substitute in the doughs, but results will differ slightly.

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