If you are looking for a delightfully elegant yet approachable treat, this Choux Buns with Pistachio and Raspberry Filling Recipe is a total game-changer. These light, airy buns combine the nutty richness of pistachios with the bright, tangy burst of fresh raspberries, wrapped up in a perfectly crisp craquelin crust. It’s a dessert that feels fancy enough to impress guests but straightforward enough to whip up on a cozy afternoon. I promise once you try these, they’ll become your go-to for celebrations or just whenever you want a little bite of something truly special.
Ingredients You’ll Need
To make this recipe shine, you’ll need a handful of simple ingredients that each bring their own magic to the final dish. From the buttery base to the sweet and nutty fillings, these ingredients work in harmony to create incredible texture and flavor.
- 20g demerara sugar: Adds a deep, caramel-like sweetness with a slight crunch to the craquelin topping.
- 20g plain flour: Essential for binding the craquelin into a crisp, crackly layer.
- 1 tsp shelled pistachios: Packed with flavor and a lovely green hue, perfect for both taste and visual appeal.
- 1 tsp raspberry powder (optional): Gives an extra fruity punch and a subtle rosy tint to the craquelin.
- 20g unsalted butter, softened: Provides richness and helps bind the craquelin dough.
- 60ml whole milk: Incorporated in making the choux dough and custard, offering creaminess and moisture.
- 60g unsalted butter: Key for that tender, flaky choux texture.
- ¼ tsp salt: Balances sweetness and enhances flavor throughout the recipe.
- 65g strong white bread flour: Gives structure and the perfect chew to the choux buns.
- 3 medium free-range eggs: The secret to creating that airy, light dough with the perfect rise.
- 80g shelled pistachios: Toasted and blended into the luscious pistachio cream filling.
- 250ml whole milk: Used for making the smooth pistachio pastry cream.
- 60g caster sugar: Sweetens the custard filling without graininess.
- 20g cornflour: Thickens the pistachio cream to a silky consistency.
- 3 medium free-range egg yolks: Essential for richness and a smooth custard texture.
- 150ml double cream: Whipped into the pistachio cream for extra lightness and indulgence.
- 250g raspberries: Gives that fresh, tart contrast and makes the raspberry coulis vibrantly fruity.
- 1 tsp icing sugar: Adds gentle sweetness and smoothness to the raspberry coulis.
- ¼ tsp rosewater: Just a hint adds an elegant floral note to the raspberry coulis.
How to Make Choux Buns with Pistachio and Raspberry Filling Recipe
Step 1: Making the Craquelin
Start by mixing the demerara sugar, plain flour, crushed shelled pistachios, and raspberry powder if using, until you form a smooth paste. Then, sandwich this between two sheets of baking paper and roll it out into a thin layer. Pop it into the fridge to chill for at least one hour. This craquelin will sit on top of your choux buns, giving a crisp, beautifully crackly finish that’s as delightful to look at as it is to eat.
Step 2: Preparing the Choux Dough
In a saucepan, heat 60ml of whole milk, 60g unsalted butter, and ¼ teaspoon salt until boiling. Once boiling, add in the bread flour all at once and stir vigorously until the mixture smooths out and pulls away from the sides of the pan. Let this dough cool for a few minutes so it doesn’t cook the eggs in the next step.
Step 3: Incorporating the Eggs
Whisk your eggs in gradually, adding a little at a time, until the dough becomes glossy and drops slowly from your spoon. This process is key to achieving that classic airy texture and puffiness in your choux buns. Take your time here; it’s all about getting that perfect consistency.
Step 4: Toasting the Pistachios
Preheat your oven to 200°C fan (gas mark 7) while you toast the shelled pistachios for 15 minutes. Toasting enhances their flavor, bringing out that rich nuttiness which will make the pistachio filling extra special. Set them aside to cool before using.
Step 5: Piping and Baking the Choux
Transfer your choux dough to a piping bag fitted with a round tip. Pipe 10 rounds about 3–4 centimeters in diameter onto a baking tray lined with baking paper. Next, take your chilled craquelin dough out of the fridge, cut 10 circles the same size as your piped choux rounds, and carefully place a craquelin disk on top of each. Bake for 15 minutes, then reduce the heat to 170°C fan (gas mark 5) without opening the oven. Bake for an additional 10 to 15 minutes until golden and crisp. Let them cool completely on a wire rack.
Step 6: Making the Raspberry and Rose Coulis
While the buns bake, blend your fresh raspberries with icing sugar and rosewater until silky smooth, creating a coulis that’s both vibrant and fragrant. This sauce will add a fresh tartness that perfectly balances the rich pistachio cream.
Step 7: Assembling the Buns
Slice off the top third of each choux bun like a little lid. Fill the bottom half first with the luxurious pistachio cream you’ve prepared by blending your toasted pistachios with pastry cream and whipped double cream. Spoon in a generous dollop of raspberry coulis, then crown with another dollop of pistachio cream. Place the choux top back on and finish with a fresh raspberry for an irresistible, elegant finish.
How to Serve Choux Buns with Pistachio and Raspberry Filling Recipe
Garnishes
To make these choux buns even more visually stunning, sprinkle some finely chopped pistachios on top or dust the tops with a light dusting of icing sugar. A few edible rose petals also add a lovely touch of color and sophistication.
Side Dishes
Pair these choux buns with a cup of fragrant green tea or a glass of chilled sparkling wine to complement the nutty and fruity flavors. A simple mixed berry salad on the side also makes a fresh, palate-cleansing counterpoint.
Creative Ways to Present
For a party, serve these buns on a tiered cake stand alongside mini raspberry mascarpone tarts and pistachio macarons for a stunning dessert spread. Or, try placing the buns inside individual glass cloches with a sprig of fresh mint for an elegant, almost magical presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once assembled, these choux buns are best enjoyed the same day for the freshest texture. However, you can store leftover unfilled choux buns in an airtight container at room temperature for up to 2 days. Keep the pistachio cream and raspberry coulis refrigerated separately and assemble just before serving.
Freezing
You can freeze the baked choux buns before filling by letting them cool completely and placing them in an airtight container or freezer bag. Freeze for up to 1 month. Thaw at room temperature and then fill and assemble fresh. Avoid freezing filled buns, as the moisture will affect texture.
Reheating
To reheat frozen or stored choux buns, warm them briefly in a preheated oven at 160°C for about 5 minutes to restore crispness. Allow to cool before filling with the pistachio and raspberry components to maintain their delicate textures.
FAQs
Can I make the craquelin without raspberry powder?
Absolutely! The raspberry powder just adds a lovely hint of fruitiness and color, but if you don’t have it on hand, you can omit it without compromising the crackly texture or buttery flavor of the craquelin.
What can I substitute for rosewater in the raspberry coulis?
If you’re not a fan of rosewater or can’t find it, a few drops of lemon juice or orange blossom water can add a fresh floral or citrusy aroma that pairs beautifully with the raspberries.
Is it possible to use almond flour instead of pistachios?
You could experiment with almond flour, but keep in mind the flavor profile will change. Pistachios bring a distinctive earthy sweetness and green hue that almonds can’t quite replicate, but almonds will still offer a lovely nutty richness.
Can I prepare the pistachio cream in advance?
You can definitely prepare the pistachio cream a day ahead and store it in the fridge. Just make sure it is well covered to prevent it from drying out, and give it a gentle stir or re-whip before filling the buns.
How do I prevent the choux buns from collapsing after baking?
The key is to bake them until they’re thoroughly golden and crisp on the outside, then avoid opening the oven door during the initial high-heat bake. Cooling them on a wire rack also helps preserve their structure and keeps them light and airy inside.
Final Thoughts
When you make these Choux Buns with Pistachio and Raspberry Filling Recipe, you’re treating yourself and your loved ones to something truly extraordinary. The combination of textures and flavors—from the crisp craquelin to the nutty pistachio cream and vibrant raspberry coulis—is nothing short of magical. I encourage you to give this recipe a try soon; once you do, you’ll understand why it holds such a special place in my heart and kitchen!
Print
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 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Delight in these elegant choux buns filled with a luscious pistachio cream and vibrant raspberry coulis. Topped with a crisp craquelin, toasted pistachios, and fresh raspberries, this recipe delivers a perfect balance of crunchy, creamy, and fruity textures — ideal for sophisticated desserts or special occasions.
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
Filling and Assembly
- 80g shelled pistachios (for toasting and cream)
- 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
- Make the craquelin: Combine demerara sugar, plain flour, shelled pistachios, raspberry powder (if using), and softened butter in a bowl. Mix until it forms a paste. Roll out the mixture thinly between two sheets of baking paper, then chill in the refrigerator for at least 1 hour until firm.
- Prepare the choux pastry: In a saucepan, heat whole milk, unsalted butter, and salt until it boils. Remove from heat, quickly add the strong white bread flour, and beat vigorously until a smooth dough forms and pulls away from the sides. Cook the mixture for 1 minute over low heat, stirring constantly. Remove from heat and let the dough cool slightly.
- Incorporate the eggs: Gradually whisk in the eggs one at a time into the cooled dough until the mixture becomes glossy and achieves a dropping consistency suitable for piping.
- Toast the pistachios: Preheat the oven to 200°C fan (gas mark 7). Spread shelled pistachios on a baking tray and roast for 15 minutes until fragrant and lightly golden. Set aside to cool.
- Pipe the choux buns: Transfer the choux pastry into a piping bag fitted with a round nozzle. Pipe ten 3-4 cm diameter spheres onto a baking tray lined with baking paper.
- Add the craquelin topping: Cut out ten circles of the chilled craquelin dough and place one atop each piped choux bun, gently pressing to adhere.
- Bake the buns: Bake in the preheated oven at 200°C fan for 15 minutes. Then reduce the temperature to 170°C fan (gas mark 5) without opening the oven door, and bake for an additional 10-15 minutes until the buns are golden brown, crisp, and well risen. Remove from the oven and cool on a wire rack.
- Make the raspberry and rose coulis: Blend fresh raspberries, icing sugar, and rosewater in a food processor or blender until smooth. Set aside.
- Prepare the pistachio cream filling: In a saucepan, combine whole milk, caster sugar, and cornflour. Heat gently while stirring until it thickens. Whisk the egg yolks in a bowl, then slowly temper them with the hot milk mixture. Return the mixture to the pan and cook gently until thick and creamy. Remove from heat, stir in finely ground toasted pistachios, and let cool. Whip double cream until soft peaks form and fold it gently into the cooled pistachio mixture.
- Assemble the choux buns: Slice the top third off each cooled choux bun. Pipe or spoon pistachio cream inside each bun, add a spoonful of raspberry coulis, then top with another dollop of pistachio cream. Garnish each bun with a fresh raspberry and a few toasted pistachios if desired. Serve immediately.
Notes
- For best results, use fresh, high-quality pistachios and raspberries to enhance flavor.
- The craquelin dough must be well chilled before baking to ensure it crisps properly atop the choux buns.
- You can make the craquelin and pistachio cream a day ahead and store in the fridge, assembling just before serving.
- Ensure you do not open the oven door during baking to prevent the buns from collapsing.
- These choux buns are best enjoyed on the day they are made to preserve their crisp texture.
