Christmas Puffs

Today we are going to make Christmas Puffs. Choux dough baked until puffed, with the option of adding craquelin on top. They are filled with Pistachio Pastry Cream. To decorate, I topped some with strawberries and whipped cream to make a Santa hat, and I dipped the puffs without the craquelin in melted green chocolate.

• 1 1/2 cup milk divided
• 1/3 cup pistachio paste
• 1 14 oz. can Eagle Brand Sweetened Condensed Milk 396 grams
• 4 large yolks
• 3 1/2 tbsp cornstarch
• 4 tbsp unsalted butter

• 1/2 cup unsalted butter at room temperature (113 grams)
• 1/2 cup powdered sugar 100 grams
• 1 cup cake flour 127 grams
• Red food coloring

• 1 cup water 240 ml
• 1/2 cup unsalted butter 113 grams
• 1/4 tsp salt
• 1 tbsp sugar
• 1 cup all-purpose flour 127 grams
• 4 large eggs

• 1 cup whipping cream
• 1/2 cup white chocolate chips
• Gold leaves
• Strawberries