If you have a soft spot for delicate pastries packed with flavor and a touch of elegance, you are in for a treat with this Choux Buns with Pistachio and Raspberry Filling Recipe. Imagine golden, crisp choux buns crowned with a nutty pistachio craquelin, filled with silky pistachio cream and bright, tangy raspberry coulis that dance on your tongue. The combination is as beautiful as it is delicious, delivering layers of texture and flavor that will have you reaching for seconds. This recipe is perfect for impressing guests or delighting yourself with a truly special homemade patisserie experience.
Ingredients You’ll Need
Don’t be intimidated by the list — these ingredients are simple, common, and essential to achieving the perfect harmony of taste and texture in this dessert. Each one plays a role in creating that crisp exterior, velvety filling, or vibrant color that makes these choux buns unforgettable.
- Demerara sugar: Adds a subtle caramel sweetness and crunch to the craquelin topping.
- Plain flour: Forms the base of the craquelin dough, contributing structure and texture.
- Shelled pistachios: Provide nutty flavor and a lovely green hue to both the craquelin and the filling.
- Raspberry powder (optional): Infuses a hint of fruity tartness into the craquelin dough.
- Unsalted butter (softened): Essential for richness and tender crumb in the craquelin.
- Whole milk: Adds creaminess and helps the choux dough come together perfectly.
- Unsalted butter (for choux dough): Gives the choux buns their characteristic tender, airy crumb.
- Salt: Balances sweetness and enhances all the flavors.
- Strong white bread flour: Provides protein for structure and chewy crumb in the choux.
- Medium free-range eggs: Bring moisture and help leaven the dough to puff up beautifully.
- Caster sugar: Used in the pistachio cream for smooth sweetness.
- Cornflour: Thickens the pistachio custard filling to silky perfection.
- Double cream: Whipped into the pistachio cream for indulgence and smooth texture.
- Raspberries: Both fresh for garnishing and blended into a sharp coulis filling.
- Icing sugar: Sweetens and smooths the raspberry coulis for a glossy finish.
- Rosewater: A subtle floral note to elevate the raspberry coulis’s flavor profile.
How to Make Choux Buns with Pistachio and Raspberry Filling Recipe
Step 1: Prepare and Chill the Craquelin
Start by blending together the demerara sugar, plain flour, shelled pistachios, and raspberry powder until you get a crumbly paste. Roll this out between two sheets of baking paper into thin rounds, then chill them for at least an hour. This craquelin will top the choux buns and bake into a crackly, flavorful crust that’s impossible to resist.
Step 2: Make the Choux Pastry Base
Gently heat whole milk, butter, and salt until it comes to a boil. Then, stir in the strong white bread flour all at once, beating vigorously to form a smooth dough that pulls away from the pan sides. Cooking it a little longer here ensures the right texture for puffing perfectly in the oven.
Step 3: Incorporate the Eggs
Once the dough has cooled slightly, beat in the whisked eggs gradually. This step takes patience and ensures the dough gets glossy and sticky enough to pipe nicely. The right consistency means your choux will rise beautifully in the oven—light and airy on the inside, with a crisp shell.
Step 4: Roast the Pistachios
Spread the shelled pistachios on a tray and roast them in a preheated oven at 200°C (fan)/gas 7 for about 15 minutes. Roasting intensifies their flavor and adds a subtle crunch that’s vital for your filling.
Step 5: Pipe the Buns
Transfer the choux dough into a piping bag fitted with a round nozzle. Pipe 10 little spherical blobs—around 3 to 4 centimeters in diameter—onto a baking tray lined with parchment. These pretty little domes will grow tall and airy as they bake.
Step 6: Add the Craquelin Circles
Carefully cut out 10 circles from the chilled craquelin dough and place one atop each piped choux bun. This layer will melt, crack, and turn beautifully golden during baking, adding that signature crunch.
Step 7: Bake Until Perfectly Golden
Bake the buns initially at 200°C fan/gas 7 for 15 minutes, then lower the temperature to 170°C fan/gas 5 and continue baking for another 10 to 15 minutes. Be sure not to open the oven door, so they puff up fully and crisp to a light golden color on the outside.
Step 8: Blend the Raspberry Coulis
In the meantime, blend fresh raspberries with icing sugar and a splash of rosewater until smooth. This vibrant coulis brings a tart contrast to the rich pistachio cream and adds a lovely floral note that pairs beautifully with both flavors.
Step 9: Assemble the Buns
Once cooled, slice the top third off each choux bun horizontally. Fill the base with rich pistachio cream, spoon in some fresh raspberry coulis, then add another dollop of pistachio cream before placing the lid on top and garnishing with a fresh raspberry. Each bite bursts with layers of creamy, nutty, and fruity magic.
How to Serve Choux Buns with Pistachio and Raspberry Filling Recipe
Garnishes
A dusting of icing sugar, finely chopped roasted pistachios, or a few fresh raspberries make beautiful, simple garnishes that add an inviting sparkle and extra flavor dimension. These little touches turn your choux buns into showstoppers.
Side Dishes
Serve these choux buns alongside a light mixed berry salad or a small dish of whipped cream. The freshness and lightness of the sides balance the richness of the pastry, making it a well-rounded dessert experience that never feels too heavy.
Creative Ways to Present
For a special occasion, arrange the choux buns on a tiered cake stand with edible flowers or pistachio crumbs sprinkled over the plate. Alternatively, create individual dessert cups by layering broken choux pieces with raspberry coulis and cream for a playful take on the classic recipe.
Make Ahead and Storage
Storing Leftovers
Because these choux buns are best enjoyed fresh, store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the fillings separate if possible to avoid the craquelin losing its crispness.
Freezing
You can freeze the unfilled choux buns and craquelin separately by wrapping them tightly in cling film and storing in freezer bags. When ready to eat, thaw completely and reheat gently in the oven before filling to preserve their texture and flavor.
Reheating
To reheat, warm the buns in a low oven (around 150°C) for 5 to 10 minutes to revive the crisp exterior. Avoid microwaving, as it will make them soggy. Then fill as desired right before serving for the best results with this Choux Buns with Pistachio and Raspberry Filling Recipe.
FAQs
Can I use other nuts instead of pistachios?
Absolutely! While pistachios add a unique flavor and gorgeous green color, you can substitute almonds or hazelnuts in both the craquelin and filling. Just adjust roasting times accordingly to enhance their nuttiness.
Is raspberry powder necessary in the craquelin?
The raspberry powder is optional but highly recommended. It adds a subtle fruity note and slight pink tint that complements the raspberry filling perfectly, elevating the flavor complexity.
How long do choux buns stay fresh once filled?
Once assembled with filling, choux buns are best eaten within a few hours to maintain their crisp texture. If you must store them, keep refrigerated and consume within 1-2 days.
Can I prepare the pistachio cream in advance?
Yes, the pistachio cream can be made up to two days ahead. Store it in an airtight container in the fridge and give it a gentle whisk before using to restore its smooth consistency.
What if I don’t have rosewater?
If you don’t have rosewater, simply omit it or replace it with a few drops of orange blossom water or vanilla extract for a different but equally lovely floral note.
Final Thoughts
This Choux Buns with Pistachio and Raspberry Filling Recipe is truly a labor of love that rewards you with elegant, show-stopping pastries. The combination of crisp craquelin, airy choux, nutty pistachio cream, and bright raspberry coulis creates a symphony of flavors and textures you’ll want to make again and again. So go ahead, roll up your sleeves, and treat yourself and your loved ones to this delightful homemade indulgence!
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Choux Buns with Pistachio and Raspberry Filling Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 10 minutes
- Yield: 10 choux buns
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Halal
Description
Delight in these exquisite Choux Buns filled with a luscious pistachio cream and vibrant raspberry coulis. Topped with a crunchy craquelin made from pistachios and raspberry powder, these elegant pastries combine a light, airy choux base with rich, nutty filling and a burst of fresh fruit flavor. Perfect for an impressive dessert or a refined teatime treat.
Ingredients
Craquelin
- 20g demerara sugar
- 20g plain flour
- 1 tsp shelled pistachios
- 1 tsp raspberry powder (optional)
- 20g unsalted butter, softened
Choux Pastry
- 60ml whole milk
- 60g unsalted butter
- ¼ tsp salt
- 65g strong white bread flour
- 3 medium free-range eggs
- 1 tsp shelled pistachios (for roasting)
Pistachio Cream Filling
- 80g shelled pistachios (roasted)
- 250ml whole milk
- 60g caster sugar
- 20g cornflour
- 3 medium free-range egg yolks
- 150ml double cream
Raspberry Coulis
- 250g raspberries
- 1 tsp icing sugar
- ¼ tsp rosewater
Instructions
- Prepare the Craquelin: Combine demerara sugar, plain flour, shelled pistachios, and raspberry powder in a bowl. Mix to form a paste and roll it out evenly between two sheets of baking paper. Chill in the refrigerator for at least 1 hour to firm.
- Make the Choux Pastry Base: In a saucepan, heat the milk, unsalted butter, and salt over medium heat until boiling. Remove from heat, add the bread flour all at once, and beat vigorously until the mixture is smooth and pulls away from the pan sides. Cook over low heat for about 1 minute while stirring to dry the dough slightly, then remove from heat and let cool for a few minutes.
- Incorporate Eggs: Gradually beat the whisked eggs into the dough a little at a time until the mixture is shiny, smooth, and drops from the spoon in ribbon-like strands, indicating the correct consistency.
- Roast Pistachios: Preheat the oven to 200°C fan (gas mark 7). Spread shelled pistachios on a baking tray and roast them for 15 minutes until fragrant and lightly browned. Allow to cool, then finely grind for the filling.
- Pipe the Choux Buns: Transfer the choux dough to a piping bag fitted with a round nozzle. Pipe 10 evenly sized spheres, each about 3-4 cm in diameter, onto a baking tray lined with baking paper.
- Add the Craquelin Topping: Remove the chilled craquelin dough from the fridge and cut out 10 circles to match the diameter of the choux buns. Place one craquelin disk on top of each piped choux ball to add sweetness and texture.
- Bake the Choux Buns: Bake at 200°C fan for 15 minutes, then lower the oven temperature to 170°C fan (gas mark 5) without opening the door. Continue baking for an additional 10-15 minutes until the buns are golden brown, crisp on the outside, and cooked through. Remove and cool on a wire rack.
- Make Raspberry Coulis: In a blender, puree fresh raspberries with icing sugar and rosewater until smooth. Pass through a fine sieve if a silky texture is desired to remove seeds.
- Prepare Pistachio Cream: Using the roasted pistachios, blend them finely and incorporate with the prepared cream filling made from milk, sugar, cornflour, and egg yolks cooked into a custard and folded with whipped double cream for richness.
- Assemble the Choux Buns: Carefully slice off the top third of each choux bun to create a lid. Fill the bottom with pistachio cream, add a spoonful of raspberry coulis, then another dollop of pistachio cream. Replace the tops, garnish each with a fresh raspberry, and serve.
Notes
- Roasting the pistachios enhances their flavor and adds depth to the filling.
- Ensure the choux pastry is properly cooked through and crisp to prevent sogginess once filled.
- Chilling the craquelin before baking prevents it from melting too quickly and allows it to form a crunchy, crackly topping.
- Use fresh, ripe raspberries for the coulis for the best flavor and brightness.
- For a smoother coulis, strain out raspberry seeds through a fine sieve after blending.
- The pastry can be assembled a few hours ahead and kept refrigerated; bring to room temperature before serving.
