Tree Cream Puffs with Pistachio Whipped Cream and Shortbread Stars Recipe

Introduction

These Tree Cream Puffs are a festive and impressive dessert perfect for holiday gatherings. Light choux pastry filled with pistachio whipped cream and topped with shortbread stars create a charming snowy tree effect that’s sure to delight guests.

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. Step 1: Make the shortbread stars by preheating the oven to 350°F (175°C) and lining a baking tray with parchment paper. Cream the softened butter and sugar until light and fluffy, then add vanilla extract. Mix in the flour and salt until a soft dough forms. Roll out to 1/4-inch thickness, cut with a small star-shaped cutter, place on the tray, and bake for 8–10 minutes until edges are lightly golden. Cool completely and dust with powdered sugar.
2. Step 2: Prepare the choux pastry by preheating the oven to 400°F (200°C) and lining two baking trays with parchment paper. In a saucepan, combine butter, water, salt, and sugar and bring to a boil. Remove from heat and stir in flour all at once, stirring vigorously until dough pulls from the pan. Cool for 5 minutes. Add eggs one at a time, mixing well until dough is glossy and pipeable. Pipe three sizes of rounds (2-inch, 1.5-inch, 1-inch) onto trays. Bake for 20–25 minutes until golden and firm, then cool on a wire rack.
3. Step 3: Whip the pistachio cream by beating cold heavy cream in a chilled bowl until soft peaks form. Add powdered sugar, pistachio paste, vanilla, and optional green coloring. Continue whipping to stiff peaks. Chill until ready to use.
4. Step 4: Assemble the cream puff trees by slicing each puff horizontally. Fill a piping bag with pistachio cream and pipe cream onto the bottom halves. Stack puff sizes from largest to smallest with cream between layers. Top with a shortbread star and dust lightly with powdered sugar for a snowy effect. Serve immediately or refrigerate.

Tips & Variations

• Use chilled bowls and utensils when whipping cream to achieve better volume and texture.
• For a different nut flavor, substitute pistachio paste with almond or hazelnut paste.
• If you don’t have a star cookie cutter, use any festive shape or a small round cutter for the shortbread stars.
• To add extra sparkle, lightly brush assembled trees with edible glitter or colored sugar before serving.

Storage

Store assembled cream puff trees in an airtight container in the refrigerator for up to 2 days. To maintain puff texture, it is best to assemble just before serving. If making components ahead, keep the puffs and whipped cream separate and assemble on the day of serving. Reheat puffs briefly in a low oven if needed, but avoid reheating after filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the choux pastry dough ahead of time?

It’s best to bake the choux pastry fresh for optimal puffiness, but you can prepare the dough and refrigerate it overnight. Bring it back to room temperature before piping and baking.

What can I use instead of pistachio paste?

You can substitute with almond paste, hazelnut spread, or even a flavored cream cheese for a different but delicious filling variation.

Tree Cream Puffs with Pistachio Whipped Cream and Shortbread Stars Recipe

Print Recipe

★★★★★

4.8 from 115 reviews

This festive Tree Cream Puffs recipe features light and airy choux pastry filled with luscious pistachio whipped cream, stacked to resemble a charming Christmas tree topped with delicate shortbread star cookies. Perfect for holiday celebrations, these elegant cream puffs combine a crisp pastry exterior with a rich, nutty filling and buttery shortbread accents for a delightful treat that’s as beautiful as it is delicious.

• Author: Rico
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 12 finished tree cream puffs 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 fully incorporated. Then add the flour and a pinch of salt, mixing 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 the stars on the prepared tray and bake for 8–10 minutes until the edges are lightly golden. Remove from the oven and allow to cool completely, then dust lightly with powdered sugar.
2. Make the Choux Pastry: Increase oven temperature to 400°F (200°C) and line two baking trays with parchment paper. In a medium saucepan over medium heat, combine butter, water, salt, and sugar; bring to a boil. Once boiling, add all the flour at once and stir vigorously with a wooden spoon for 2–3 minutes until the dough is smooth and pulls away from the pan sides. Transfer dough to a mixing bowl and cool for about 5 minutes. Add eggs one at a time, mixing thoroughly after each addition until dough is glossy and pipeable. Fit a piping bag with a large round or star tip and pipe three sizes of puffs (2-inch, 1.5-inch, and 1-inch rounds) onto prepared trays. Bake for 20–25 minutes until golden brown and firm. Do not open the oven during baking. Cool completely on a wire rack.
3. Make the Pistachio Whipped Cream: In a large chilled mixing bowl, whip the cold heavy cream at medium-high speed 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 ready to use.
4. Assemble the Christmas Tree Cream Puffs: Slice each cooled puff horizontally in half. Fit a piping bag with a star tip and fill with pistachio whipped cream. Pipe a generous layer of cream onto the bottom halves of each puff size. Build each tree by stacking the largest puff on the bottom, then the medium, and finally the smallest on top, piping cream between layers to hold them together. Top with a shortbread star cookie. Dust lightly with powdered sugar to create a snowy effect. Serve immediately or refrigerate until ready to serve.

Notes

• Ensure eggs are at room temperature before adding to choux dough for better incorporation and dough texture.
• Do not open the oven while baking the choux pastry to prevent puffs from collapsing.
• Optional green food coloring gives the whipped cream a festive look but can be omitted for natural pistachio color.
• Shortbread stars can be made a day ahead and stored in an airtight container.
• Refrigerate assembled cream puffs and consume within 1-2 days for optimal freshness.

Keywords: Christmas dessert, cream puffs, choux pastry, pistachio whipped cream, holiday treats, shortbread stars, festive desserts