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
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 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.
