Description
Delight in these elegant Choux Buns filled with a luscious pistachio cream and vibrant raspberry coulis, topped with a crisp craquelin layer for a perfect balance of textures and flavors.
Ingredients
Scale
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
Filling
- 80g shelled pistachios
- 250ml whole milk
- 60g caster sugar
- 20g cornflour
- 3 medium free-range egg yolks
- 150ml double cream
- 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 until a paste forms, then roll it out thinly between two sheets of baking paper. Chill in the fridge for at least 1 hour to firm up.
- Make choux pastry base: Heat milk, unsalted butter, and salt in a saucepan until it reaches boiling point. Remove from heat and immediately add the flour. Beat vigorously until smooth and the dough pulls away from the sides of the pan, cooking it gently for one minute to form a cohesive dough.
- Incorporate eggs: Let the dough cool slightly before gradually beating in the whisked eggs. Continue mixing until the dough is glossy and flows off the spoon with a dropping consistency, which indicates the right texture for piping.
- Roast pistachios: Preheat the oven to 200°C fan/gas mark 7. Spread shelled pistachios on a baking sheet and roast for 15 minutes until fragrant. Set aside to cool for the cream filling.
- Pipe choux buns: Transfer the choux pastry mixture into a piping bag fitted with a round nozzle. Pipe 10 evenly sized spheres around 3-4cm in diameter onto a baking tray lined with baking paper.
- Add craquelin topping: Remove the chilled craquelin from the fridge and cut out 10 circles to fit over each choux bun. Place one disc on top of each piped bun gently before baking.
- Bake choux buns: Bake in the preheated oven for 15 minutes at 200°C fan. Then reduce the temperature to 170°C fan/gas mark 5 without opening the door. Continue baking for 10-15 minutes until the buns are golden brown, crisp on the outside, and hollow inside. Cool them completely on a wire rack.
- Prepare raspberry coulis: Blend fresh raspberries with icing sugar and rosewater until completely smooth. Set aside.
- Assemble the choux buns: Slice the top third off each cooled choux bun. Fill generously with the pistachio cream, add a layer of raspberry coulis, then top with another dollop of pistachio cream and finish with a fresh raspberry for garnish.
Notes
- Make sure the choux dough is of dropping consistency before piping for perfect puffing.
- Do not open the oven door during baking, as it can cause the buns to collapse.
- Cooled choux buns can be stored in an airtight container for up to 2 days, but assemble fillings just before serving for best texture.
- Raspberry powder in craquelin is optional but adds a lovely tart flavor and color.
- For a nut-free version, replace pistachios with finely chopped toasted almonds or omit entirely.
