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.
