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

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A festive and elegant Christmas Tree Cream Puffs recipe featuring delicate choux pastry filled with rich pistachio whipped cream and topped with buttery shortbread star cookies, perfect for holiday celebrations.

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. In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the vanilla extract and mix until incorporated. Add the flour and a pinch of salt, then mix until a soft dough forms. Roll out the dough to about 1/4-inch thickness and use a small star-shaped cutter to cut out cookies. Place on the prepared tray and bake for 10 minutes until edges are lightly golden. Let cool completely, then 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, combine butter, water, salt, and sugar and bring to a boil over medium heat. Once boiling, add the flour all at once and stir vigorously for 2–3 minutes until a smooth dough forms and pulls away from the pan sides. Transfer dough to a mixing bowl and cool for 5 minutes. Add eggs one at a time, mixing thoroughly after each until dough is glossy and pipeable. Transfer dough to a piping bag fitted with a large round or star tip. Pipe 2-inch, 1.5-inch, and 1-inch rounds onto trays. Bake for 25 minutes until golden and firm without opening oven. Cool on wire rack.
  3. Make the Pistachio Whipped Cream: In a large chilled bowl, whip cold heavy cream with an electric mixer on medium-high until soft peaks form. Add powdered sugar, pistachio paste, vanilla extract, and optional green food coloring. Continue whipping until stiff peaks form. Cover and refrigerate until use.
  4. Assemble the Christmas Tree Cream Puffs: Slice each cooled puff horizontally. Fit a piping bag with a star tip and fill with pistachio whipped cream. Pipe cream onto bottom halves of each size puff. Stack the largest puff on bottom, medium in middle, and smallest on top, piping cream between layers to hold. Press a shortbread star on top of smallest puff. Dust lightly with powdered sugar for snowy effect. Serve immediately or refrigerate until ready.

Notes

  • Use room temperature eggs to ensure proper incorporation in the choux dough.
  • Do not open the oven while baking choux pastry to avoid collapse.
  • Chill the mixing bowl and beaters before whipping cream for better stability.
  • Green food coloring in the whipped cream is optional but adds festive color.
  • Shortbread stars can be made ahead and stored in an airtight container.
  • Assemble the cream puffs close to serving time to maintain crispness.

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