Choux Buns with Pistachio and Raspberry Filling Recipe

If you are looking to impress your friends and family with a dessert that is both charming and absolutely delicious, this Choux Buns with Pistachio and Raspberry Filling Recipe is exactly what you need. Light, airy choux buns combine with a nutty pistachio cream and vibrant raspberry coulis for an explosion of texture and flavor that feels indulgent but refined. Every bite offers a delightful balance of crispness, creaminess, and fruity freshness that will have everyone asking for seconds. Trust me, once you try these, they’ll quickly become a favorite in your baking repertoire.

Ingredients You’ll Need

Ingredients You’ll Need

Don’t let the list intimidate you—each ingredient here is simple but essential, contributing to the perfect balance of taste, texture, and color in the final dish. From the crispness of the craquelin topping to the creamy pistachio filling and tangy raspberry layer, every component counts.

• 20g demerara sugar: Adds caramel notes to the craquelin topping for a subtle crunch.
• 20g plain flour: Provides structure in the craquelin and choux dough.
• 1 tsp shelled pistachios: Brings a natural nutty flavor and texture.
• 1 tsp raspberry powder (optional): Infuses a gentle berry tint and taste to the craquelin.
• 20g unsalted butter, softened: Helps create a tender, rich craquelin layer.
• 60ml whole milk: Adds moisture and richness in the dough.
• 60g unsalted butter: Key for the choux dough’s silkiness and flavor.
• ¼ tsp salt: Balances sweetness and intensifies other flavors.
• 65g strong white bread flour: Gives the choux dough the elasticity it needs to rise beautifully.
• 3 medium free-range eggs: Essential for the classic airy texture of the choux buns.
• 80g shelled pistachios: Roasted for deep nutty flavor in the filling.
• 250ml whole milk: Forms the silky base of the pistachio cream filling.
• 60g caster sugar: Sweetens the cream without overpowering.
• 20g cornflour: Thickens the pistachio custard to the perfect consistency.
• 3 medium free-range egg yolks: Adds richness and smoothness to the filling.
• 150ml double cream: Lightens the pistachio cream and adds luscious creaminess.
• 250g raspberries: Fresh raspberries provide the bright, tangy coulis.
• 1 tsp icing sugar: Sweetens the raspberry coulis just right.
• ¼ tsp rosewater: Adds a floral hint to elevate the raspberry flavor beautifully.

How to Make Choux Buns with Pistachio and Raspberry Filling Recipe

Step 1: Prepare the Craquelin Topping

Begin by combining demerara sugar, plain flour, pistachios, and optional raspberry powder in a bowl. Mix them thoroughly until you achieve a paste-like texture. Roll this mixture out evenly between two sheets of baking paper and place it in the refrigerator to chill for at least 1 hour. This craquelin will give your choux buns that irresistible, crackly top layer.

Step 2: Make the Choux Dough Base

In a saucepan, heat the milk, butter, and salt just until it reaches a gentle boil. Remove from heat and add the flour all at once. Beat the mixture vigorously until it becomes smooth and pulls away from the pan’s sides, cooking for about a minute to form the classic choux dough base.

Step 3: Incorporate the Eggs

Once the dough cools slightly, whisk in the eggs gradually, making sure each addition is fully absorbed before adding more. The final dough should be shiny with a dropping consistency, perfect for piping.

Step 4: Roast the Pistachios

While the dough rests, preheat your oven to 200°C fan (or gas mark 7). Spread the shelled pistachios on a tray and roast them for 15 minutes to enhance their natural flavor and crunch. Set aside to cool.

Step 5: Pipe the Buns

Transfer the choux dough to a piping bag fitted with a large round nozzle. Pipe 10 round mounds onto a baking tray lined with parchment paper, each about 3 to 4 cm in diameter—perfectly sized for elegant bites.

Step 6: Add the Craquelin Circles

Remove the chilled craquelin dough from the fridge and cut out 10 matching circles. Gently place one craquelin circle on top of each piped choux bun. This layer will bake to a beautifully crackled, golden crust.

Step 7: Bake the Choux Buns

Bake at 200°C fan for 15 minutes initially, then reduce the oven temperature to 170°C fan (gas 5) without opening the door. Continue baking for another 10 to 15 minutes until the buns are puffed, golden, and crisp. Once done, transfer to a wire rack to cool completely.

Step 8: Prepare the Raspberry Coulis

In a blender, process the fresh raspberries together with icing sugar and a touch of rosewater until smooth. The coulis should be vibrant and fragrant, balancing the richness of the pistachio cream filling.

Step 9: Fill and Assemble

Carefully slice off the top third of each choux bun to create a little “lid.” Fill the hollow with a generous spoonful of pistachio cream, then add a dollop of raspberry coulis. Top that with another swirl of pistachio cream and finish with a fresh raspberry for a stunning presentation.

How to Serve Choux Buns with Pistachio and Raspberry Filling Recipe

Garnishes

For an extra touch of elegance, sprinkle finely chopped toasted pistachios over the assembled buns or dust lightly with icing sugar. Edible rose petals also add a romantic flourish while complementing the rosewater in the coulis.

Side Dishes

These choux buns pair wonderfully with a simple green tea or a cup of rich espresso to balance sweetness. If you want to turn it into a brunch treat, serve alongside fresh seasonal fruits or a light salad with citrus vinaigrette.

Creative Ways to Present

Try serving your Choux Buns with Pistachio and Raspberry Filling Recipe on a tiered cake stand for a tea party vibe or place them in individual glass jars layered with extra raspberry coulis for a modern twist. You can also create mini versions for bite-sized desserts at your next gathering.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the choux buns and filling separately in airtight containers in the refrigerator to keep the pastry crisp and the cream fresh. Assemble just before serving for best results.

Freezing

You can freeze unfilled baked choux buns in an airtight container for up to one month. Thaw fully at room temperature, then prepare and fill with the pistachio and raspberry mixture when ready.

Reheating

To revive the crispness of the buns, give them a quick warm-up in the oven at 160°C for 5-7 minutes before filling. Avoid microwaving as it will make them soggy.

FAQs

Can I make the pistachio cream ahead of time?

Absolutely! The pistachio cream can be prepared a day in advance and stored in the fridge. Just make sure to cover it well to prevent a skin from forming.

What if I don’t have raspberry powder for the craquelin?

No worries if you don’t have raspberry powder. It’s optional and mainly adds a subtle berry touch and color. The craquelin will still be delicious without it.

Can I use frozen raspberries for the coulis?

Yes, frozen raspberries work well too. Just thaw them completely and strain the coulis to remove seeds if you prefer a smooth sauce.

What kind of flour is best for choux buns?

Strong white bread flour is ideal because it has the protein content needed to give choux dough its elasticity and rise.

How do I know when the choux buns are fully baked?

They should be golden, puffed, and dry to the touch. If you tap gently, they should sound hollow inside. This means the moisture has evaporated so they won’t collapse after cooling.

Final Thoughts

Whipping up this Choux Buns with Pistachio and Raspberry Filling Recipe is such a joy because it delivers a perfect balance of textures and flavors that impress every time. Whether you’re baking for a special occasion or just because, these elegant little treats never fail to brighten up any table. I encourage you to dive in and make this recipe your own—it’s truly worth every minute spent!

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