PRIVATE LABEL SPREADS

READY TO LAUNCH YOUR PERFECT SPREAD?

Name: BAM Cream puffs with pistachio cream and white chocolate
Total time: 1 h
Ingredients: 35 g dark brown sugar; 40 g unsalted butter, softened; 45 g plain flour; 60 ml of milk; 60 ml of water; 55 g unsalted butter, cut into cubes; 7 g white sugar; ½ teaspoon salt; 120 g plain flour; 2-2,5 large eggs; 300 g BAM white chocolate; 100 ml sweet cream; 2-2,5 tablespoons pistachio paste; 30 g finely ground pistachios, if desired

Select from our portfolio of proven, shelf-ready formulas and accelerate your time to market.

Ideal for startups and retailers
Fast and flexible ordering
Get started with an order as low as 200

Request a qoute

Reach Out & Get a Quote

Andraž Gavez

Founder & CEO

Thank you for reaching out

Our team will try to get back to you as soon as possible.

Build your spread

Add or design label

Book a call & get a quote

CREATE YOUR PERFECT SPREAD

Gluten-free*

Vegan*

Non-GMO*

*Benefits vary by flavor. Check each spread for its specific attributes.

PICK YOUR PERFECT FORMULA

VEGAN

ORGANIC SPREADS

PALM OIL FREE

LACTOSE

SUGAR REDUCED

HIGH PROTEIN

NO PERSERVATIVES

About Us

WHO ARE WE?

Our team could be described as a small but dynamic group, glowing with youthful energy and a positive attitude. Although we started as a small company, we have grown and evolved every year, as has our business and team, working as one. Our work fills us with excitement as we deal with high quality products in an industry that attracts many looks.

We firmly believe that working with chocolate is the sweetest job in the world, and we are passing this passion on as we want everyone to share in this sweet experience!

We are convinced that our BAM products occupy a special place in the kitchen of every baking enthusiast. Our aim is to offer home and professional bakers selected, top quality bakery products that will inspire their creative powers and raise the quality of their confectionery.

OUR PROMISE TO YOU

We aim to set a new standard in private-label production, driven by innovation, quality and trusted partnerships. Our focus is simple: build exceptional products quickly, empower brands to scale confidently and continually raise expectations across our industry.

FLEXIBILITY AND SPEED

We understand the demands of a dynamic market. That's why our private label production is built to be both super fast and flexible, accommodating variable batch sizes, quick changes in packaging, or seasonal demands. We ensure your product line can adapt and scale efficiently as your business grows.

SATISFIED PARTNERS

GET A QUOTE

Send us a message, and we'll reply within 1 business day to discuss your vision and provide a detailed custom quote.

Andraž Gavez

Founder & CEO

andraz@bamchocolate.com

+386 40 317 191

Thank you for reaching out

Our team will try to get back to you as soon as possible.

BAM Cream puffs with pistachio cream and white chocolate

Search the entire store . . .

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Home /
Recipe /
Modern desserts /
Cream puffs with pistachio cream

Cream puffs with pistachio cream

(1)

Preparation time: 1 h
Difficulty:
Number of ingredients: 14

Pistachio cream puffs are a classic confectionery dessert in a sophisticated, modern version, combining a crunchy exterior and a silky, creamy centre. The light choux pastry is enriched with a craquelin coating that creates an evenly crackled, golden brown top during baking, adding a pleasant crunch and visual elegance.The interior of the princesses hides a sumptuous whipped pistachio white chocolate ganache cream, made with BAM white chocolate and BAM pistachio paste, which provide a distinct yet balanced pistachio flavour. The texture of the cream is light, airy and rich at the same time, so it goes perfectly with the fluffy pastry. Pistachio cream puffs are the ideal choice for celebrations, formal tables or when you want a dessert that leaves an impression in both taste and appearance.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

Craquelin coating:

35 g dark brown sugar
40 g unsalted butter, softened
45 g plain flour

Princess dough (choux):

60 ml of milk
60 ml of water
55 g unsalted butter, cut into cubes
7 g white sugar
½ teaspoon salt
120 g plain flour
2-2,5 large eggs

Whipped pistachio white chocolate ganache cream:

300 g BAM white chocolate
100 ml sweet cream
2-2,5 tablespoons pistachio paste
30 g finely ground pistachios, if desired

@bamchocolate.com Cream puffs White chocolate cream puffs that make an impression at first sight. Pistachio cream puffs combine light choux pastry, a crunchy craquelin topping, and a silky pistachio white chocolate cream. BAM white chocolate and pistachio paste create a rich yet balanced flavor, perfect for special occasions. ?Ingredients Craquelin topping • 35 g dark brown sugar • 40 g unsalted butter • 45 g all-purpose flour Choux pastry • 60 ml milk • 60 ml water • 55 g unsalted butter • 7 g white sugar • ½ tsp salt • 120 g all-purpose flour • 2–2.5 eggs Pistachio white chocolate cream • 300 g BAM white chocolate • 100 ml heavy cream • 2–2.5 tbsp pistachio paste • 30 g finely ground pistachios, optional Instructions Craquelin: Mix the sugar, butter, and flour into a smooth dough, roll it thin, and place it in the freezer until firm. Choux pastry and baking: Bring the milk, water, butter, sugar, and salt to a boil, then add the flour all at once and mix until a smooth dough forms. Let it cool slightly, then gradually mix in the eggs until glossy and elastic. Pipe the dough onto a baking tray, place craquelin discs on top, and bake until the puffs are well risen and golden. Let them cool. Cream and assembly: Pour hot cream over the BAM white chocolate, mix until smooth, and add the pistachio paste. Chill the cream well, then whip it and gently fold in the ground pistachios if desired. Cut the cream puffs, fill them with the cream, and close. Save for later and keep a recipe that always impresses. #creampuffs #pistachiocream #specialdesserts #bam #becomeamaster ♬ original sound - BAM (Become A Master)

Instructions:

Craquelin coating:

In a medium bowl, combine all the ingredients and knead them into a single dough.

Place the dough between two sheets of baking paper and roll out to about 3 mm thick.

Try to form a rectangle to make it easier to cut out later.

Place the dough in the freezer for at least 30 minutes while you prepare the princesses.

Cream Puffs dough (choux):

Preheat the oven to 200 °C and prepare two baking trays lined with baking paper.

In a medium saucepan over a medium heat, bring the milk, water, butter, sugar and salt to the boil, stirring occasionally.

When it comes to the boil, add the flour to the pot at once and stir rapidly until a smooth dough forms.

Cook for a few more minutes until a thin layer of dough starts to form at the bottom of the pot. Then remove from the heat.

Transfer the dough to the bowl of a stand mixer fitted with the flat whisk attachment and mix for about 30-60 seconds until slightly chilled.

Add one egg and stir until fully incorporated (the dough will appear to separate at first, but will then come together again).

Repeat the process with the second egg. If necessary, add half an egg until the dough reaches the correct consistency - if you catch it with a spatula and lift it up, it should form a ''V'' shape.

The dough should be thick and sticky, yet smooth and shiny.

Designing and baking cream puffs:

Transfer the dough into a piping bag and pipe mounds of about 5 cm in diameter onto the prepared baking sheet.

Cut out circles of frozen craquelin dough the same size as the cream puffs.

Place each circle on top of the cream puffs and press lightly.

Place the baking tray in the oven and bake at 200 °C for 10 minutes, then reduce the temperature to 180 °C and bake for a further 15-20 minutes.

In between, turn the baking trays (if you are baking several at once).

The cream puffs are baked when nicely puffed and do not fall apart within 45 seconds after you take them out of the oven.

Turn off the oven and leave the door ajar for 30-45 minutes to cool.

Then take them out of the oven and leave them to cool completely.

Whipped pistachio white chocolate ganache cream:

Melt the BAM white chocolate and pour the heated cream over it.

Leave to stand for 1 minute, then whisk until smooth and shiny.

Stir in the pistachio paste and mix well.

Cover with a transparent film so that the film is directly touching the surface of the ganache.

Place in the fridge for at least 8 hours (overnight is best).

Transfer the cooled ganache to a stand mixer fitted with the whisk attachment and whip until stiff peaks form.

(Optional) Gently stir in ground pistachios for extra texture.

Assembling cream puffs:

Using a serrated knife, carefully cut off the top of cream puffs

Stuff the cream into a piping bag with a piping nozzle and fill each cream puffs.

Cover with the cut-off top and sprinkle with icing sugar, if desired.

Serve immediately or refrigerate until ready to serve.

Premium BAM baking products.

Order ingredients with a 10% discount:

White chocolate, 500 g

11,90 €

Pistachio paste, 50 g

5,90 €

Discount on products used in the recipe - 10%:

-1,78 €

Total:

17,80 €16,02 €

-10%

BAM Cake converter

Convert the cake ingredients to the desired cake size

Calculate

BAM Recipe Book

Download our new free e-book of sweet recipes.

Check out

White chocolate, 500 g

(364 Ratings)

11,90 €

Best seller
Vegan
Gluten free

Freeze-dried strawberries, 40 g

(92 Ratings)

5,90 €

Gluten free

-14%

Confectionery set Exotic fillings

(5 Ratings)

46,50 € 39,90 €

-14%

Gluten free

-15%

Out of stock

Kinder Bueno Confectionery Bundle

(12 Ratings)

51,50 € 43,90 €

-15%

Out of stock

Become a master pâtissier

Online pâtisserie courses

Your guide to the perfect chocolate experience.

Discover exclusive recipes and expert advice with our free chocolate e-magazine.

News

Recipe

Latest

News

Recipe

Latest

Latest news and recipes

Quick desserts

Preparation time: 45 min

Cream puffs with pistachio cream

Preparation time: 1 h

Difficulty: 2

Number of ingredients: 14

Ingredients:

Craquelin coating

35 g dark brown sugar
40 g unsalted butter, softened
45 g plain flour

Princess dough (choux)

60 ml of milk
60 ml of water
55 g unsalted butter, cut into cubes
7 g white sugar
½ teaspoon salt
120 g plain flour
2-2,5 large eggs

Whipped pistachio white chocolate ganache cream

300 g BAM white chocolate
100 ml sweet cream
2-2,5 tablespoons pistachio paste
30 g finely ground pistachios, if desired

Instructions:

Craquelin coating

	In a medium bowl, combine all the ingredients and knead them into a single dough.
	Place the dough between two sheets of baking paper and roll out to about 3 mm thick.
	Try to form a rectangle to make it easier to cut out later.
	Place the dough in the freezer for at least 30 minutes while you prepare the princesses.

Cream Puffs dough (choux)

	Preheat the oven to 200 °C and prepare two baking trays lined with baking paper.
	In a medium saucepan over a medium heat, bring the milk, water, butter, sugar and salt to the boil, stirring occasionally.
	When it comes to the boil, add the flour to the pot at once and stir rapidly until a smooth dough forms.
	Cook for a few more minutes until a thin layer of dough starts to form at the bottom of the pot. Then remove from the heat.
	Transfer the dough to the bowl of a stand mixer fitted with the flat whisk attachment and mix for about 30-60 seconds until slightly chilled.
	Add one egg and stir until fully incorporated (the dough will appear to separate at first, but will then come together again).
	Repeat the process with the second egg. If necessary, add half an egg until the dough reaches the correct consistency - if you catch it with a spatula and lift it up, it should form a ''V'' shape.
	The dough should be thick and sticky, yet smooth and shiny.

Designing and baking cream puffs

	Transfer the dough into a piping bag and pipe mounds of about 5 cm in diameter onto the prepared baking sheet.
	Cut out circles of frozen craquelin dough the same size as the cream puffs.
	Place each circle on top of the cream puffs and press lightly.
	Place the baking tray in the oven and bake at 200 °C for 10 minutes, then reduce the temperature to 180 °C and bake for a further 15-20 minutes.
	In between, turn the baking trays (if you are baking several at once).
	The cream puffs are baked when nicely puffed and do not fall apart within 45 seconds after you take them out of the oven.
	Turn off the oven and leave the door ajar for 30-45 minutes to cool.
	Then take them out of the oven and leave them to cool completely.

Whipped pistachio white chocolate ganache cream

	Melt the BAM white chocolate and pour the heated cream over it.
	Leave to stand for 1 minute, then whisk until smooth and shiny.
	Stir in the pistachio paste and mix well.
	Cover with a transparent film so that the film is directly touching the surface of the ganache.
	Place in the fridge for at least 8 hours (overnight is best).
	Transfer the cooled ganache to a stand mixer fitted with the whisk attachment and whip until stiff peaks form.
	(Optional) Gently stir in ground pistachios for extra texture.

Assembling cream puffs

	Using a serrated knife, carefully cut off the top of cream puffs
	Stuff the cream into a piping bag with a piping nozzle and fill each cream puffs.
	Cover with the cut-off top and sprinkle with icing sugar, if desired.
	Serve immediately or refrigerate until ready to serve.

PRIVATE LABEL SPREADS

READY TO LAUNCH YOUR PERFECT SPREAD?

Reach Out & Get a Quote

Thank you for reaching out

Build your spread

Add or design label

Book a call & get a quote

CREATE YOUR PERFECT SPREAD

PICK YOUR PERFECT FORMULA

VEGAN

ORGANIC SPREADS

PALM OIL FREE

LACTOSE

SUGAR REDUCED

HIGH PROTEIN

NO PERSERVATIVES

About Us

WHO ARE WE?

OUR PROMISE TO YOU

FLEXIBILITY AND SPEED

SATISFIED PARTNERS

GET A QUOTE

Thank you for reaching out

Choose a language

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Cream puffs with pistachio cream

Ingredients:

Craquelin coating:

Princess dough (choux):

Whipped pistachio white chocolate ganache cream:

Instructions:

Craquelin coating:

Cream Puffs dough (choux):

Designing and baking cream puffs:

Whipped pistachio white chocolate ganache cream:

Assembling cream puffs:

Premium BAM baking products.

Order ingredients with a 10% discount:

White chocolate, 500 g

Pistachio paste, 50 g

Related products

White chocolate, 500 g

Freeze-dried strawberries, 40 g

Confectionery set Exotic fillings

Kinder Bueno Confectionery Bundle

Become a master pâtissier

Your guide to the perfect chocolate experience.

Latest news and recipes

Juicy muffins with 100% almond spread

Kinder Bueno cake

Pistachio cake with pistachio spread

Cream puffs with pistachio cream

Ingredients:

Craquelin coating

Princess dough (choux)

Whipped pistachio white chocolate ganache cream

Instructions:

Craquelin coating

Cream Puffs dough (choux)

Designing and baking cream puffs

Whipped pistachio white chocolate ganache cream

Assembling cream puffs

Choose a language