Calisson Filled Pistachio Cupcakes


Based on the recipes of Paul Simon


For the Pistachio Cake

100 g of unsalted, shelled pistachios

1 tsp pistachio paste (available online)

1 egg + 1 egg yolk

100 g powdered sugar

70 g of butter

6 tbs of heavy cream

For the Calisson Filling

10 calissons

3 tbs of heavy cream


  1. For the cake, chop the pistachio meat into a fine powder in a food processor or blender.  Melt the butter in the microwave.
  2. Mix the egg, egg yolk and sugar in a bowl until a pale yellow.  Incorporate the cream, the pistachio paste, the ground pistachios and the melted butter.  Place the in refrigerator.
  3. For the filling, break up the calissons into small pieces and mix with the heavy cream.  Mold the mixture into balls with your hands.  Place on a small tray and put into the freezer for 1 hour.
  4. Preheat the oven to 400º F or 200º C.  Butter and flour a cupcake tin or line with cupcake papers.  Fill 2/3 with the cake mix and then push the calisson filling into the center of each. Bake for 10 minutes.  Remove from the oven and let cool.

Serve on a plate to impress your guests or to give yourself a special treat.  Enjoy!!