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

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4.8 from 142 reviews

This festive Christmas Tree Cream Puffs recipe features delicate choux pastry filled with luscious pistachio whipped cream, stacked into charming tree shapes and topped with buttery shortbread star cookies. Perfect for holiday celebrations, these light, airy treats combine crisp pastry, creamy filling, and a touch of sweetness with a snowy powdered sugar finish.

Ingredients

For the Choux Pastry

  • 1/2 cup (115g) unsalted butter
  • 1 cup (240ml) water
  • 1/4 tsp salt
  • 1 tbsp sugar
  • 1 cup (120g) all-purpose flour
  • 4 large eggs, room temperature

For the Pistachio Whipped Cream

  • 1 1/2 cups (360ml) heavy cream, cold
  • 1/2 cup (60g) powdered sugar
  • 1/4 cup (40g) pistachio paste (unsweetened or lightly sweetened)
  • 1/2 tsp vanilla extract
  • 1–2 drops green food coloring (optional)

For the Shortbread Stars

  • 1/2 cup (115g) unsalted butter, softened
  • 1/4 cup (50g) granulated sugar
  • 1 tsp vanilla extract
  • 1 1/4 cups (155g) all-purpose flour
  • Pinch of salt
  • Powdered sugar, for dusting

Instructions

  1. Make the Shortbread Stars: Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper. Cream the softened butter and granulated sugar together until light and fluffy. Mix in the vanilla extract. Stir in the flour and a pinch of salt until a soft dough forms. Roll out the dough to about 1/4-inch thickness and cut small star shapes with a cookie cutter. Place on the tray and bake for 8–10 minutes until the edges are lightly golden. Let cool completely and dust with powdered sugar.
  2. Make the Choux Pastry: Preheat the oven to 400°F (200°C) and line two baking trays with parchment paper. In a medium saucepan, bring butter, water, salt, and sugar to a boil over medium heat. Add the flour all at once, stirring vigorously for 2–3 minutes until the dough is smooth and pulls away from the pan sides. Transfer to a mixing bowl and cool for about 5 minutes. Beat in eggs one at a time until dough is glossy and pipeable. Pipe three sizes of puffs (2-inch, 1.5-inch, 1-inch) onto trays. Bake for 20–25 minutes until golden brown and firm. Let cool on wire rack.
  3. Make the Pistachio Whipped Cream: Using an electric mixer on medium-high speed, whip the cold heavy cream in a chilled bowl until soft peaks form. Add powdered sugar, pistachio paste, vanilla, and optional green food coloring. Whip to stiff peaks. Refrigerate until use.
  4. Assemble the Christmas Tree Cream Puffs: Slice each cooled puff horizontally. Fill a piping bag fitted with a star tip with pistachio whipped cream. Pipe cream onto bottom halves of each size puff. Stack largest puff on bottom, then medium, then smallest, piping cream between layers. Top with a shortbread star. Dust with powdered sugar for a snowy look. Serve immediately or refrigerate.

Notes

  • Ensure eggs are at room temperature before adding to the pastry dough for better incorporation.
  • Do not open the oven during baking the puffs to prevent them from collapsing.
  • You can substitute pistachio paste with finely ground pistachios mixed with a little cream or butter if unavailable.
  • Optional green food coloring adds a festive touch but can be omitted for a natural look.
  • Store assembled cream puffs in the refrigerator and consume within one day for best freshness.

Find it online: https://mealoria.com/christmas-tree-cream-puffs-with-pistachio-whipped-cream-and-shortbread-stars-recipe/