Delicious Pistachio Choux Buns

Light and airy choux buns filled with smooth pistachio cream and topped with shiny chocolate glaze are a guaranteed hit at any event. These Pistachio Chocolate Choux Buns combine roasted pistachios, rich pastry cream, and decadent dark chocolate for a delicious treat you'll want to whip up time after time. I appreciate how these buns appear sophisticated but are easy to make, and the contrast of the crunchy shell with the creamy filling keeps everyone coming back for more.

Whenever there's something to celebrate, my family can't get enough of these choux buns. The first time I baked them, my kitchen smelled like a French pastry shop, and that aroma alone made me want to keep this in our regular lineup.

Ingredients

• Whole milk: this adds richness for both the cream and dough, making sure the shells are fluffy. Full-fat is your best bet.
• Unsalted butter: it gives a tender texture and clean taste to both the cream and choux. Fresh, quality butter matters.
• All-purpose flour: ensures a light yet solid choux. Sift it first for a smooth dough.
• Eggs: large and at room temperature, they add shine and help the dough rise.
• Sugar: sweetens both the dough and cream. Superfine sugar gives the smoothest pastry cream.
• Pistachio paste: provides the filling with its nutty color and taste. Go for pure paste with no added sugar or flavors for the best result.
• Cornstarch: thickens the cream without making it heavy. Mix it well before adding to the eggs to prevent lumps.
• Dark chocolate: at least seventy percent cocoa for a rich glaze. Chop it fresh before melting for a smooth finish.
• Heavy cream: gives the glaze a shiny and luscious texture. Use freshly opened cream for the best results.
• Chopped roasted pistachios and whole pistachios: add crunch and visual appeal. Make sure to taste them for freshness, as stale nuts spoil delicate pastries.
• High-quality vanilla extract: enhances the filling's flavor. Choose pure extract without additives.

Instructions

Prepare the Choux Pastry:

Set your oven to four hundred degrees Fahrenheit and prepare a baking sheet with parchment. In a medium pot, mix the water, milk, butter, sugar, and salt. Heat on medium until it boils and the butter melts along with the sugar dissolving.

Incorporate the Flour and Make Dough:

Once boiling, take it off the heat. Add the flour in one go and stir quickly with a wooden spoon until there are no dry bits left. Put it back on the heat and stir consistently for two minutes until the dough pulls away from the pan and forms a ball. A little film on the pan means you’re good to go.

Cool and Mix in Eggs:

Move the dough to a large bowl and let it cool for about five minutes to avoid scrambling the eggs. Beat in each egg one after another using a mixer. The final dough should be glossy, smooth, and thick enough to hold shape but fall easily from a spatula.

Pipe and Bake:

Fill a piping bag with a large round tip with the dough and pipe out rounds about two inches wide onto the prepared sheet, leaving space for rising. Wet your finger to smooth peaks. Bake for twenty-five to thirty minutes until they’re golden brown. Avoid opening the oven for the first twenty minutes, then let the choux cool completely on a rack before filling.

Make the Pistachio Pastry Cream:

In a big bowl, whisk egg yolks, sugar, and cornstarch together until smooth and light. Heat the milk in a saucepan until it simmers. Slowly whisk the hot milk into the egg mix to temper the yolks and stop them from cooking.

Cook the Pastry Cream:

Pour the mixture back into the saucepan. Keep whisking on medium heat until it thickens and bubbles. After one more minute, remove from heat and mix in butter, pistachio paste, and vanilla. Move to a heatproof bowl and cover with plastic wrap to prevent skin from forming. Chill until firm and cold.

Prepare the Chocolate Glaze:

Heat the heavy cream in a small pan until you see tiny bubbles but don’t let it boil. Pour it over the chopped chocolate and let it sit for two minutes. Stir gently until it's smooth and glossy, then blend in the butter for a rich finish.

Fill the Buns:

Using a sharp knife, poke a hole in each choux. Fill the shells with pistachio cream until they feel a bit heavy and firm.

Glaze and Decorate:

Dip the tops of the buns into the warm chocolate glaze and let excess drip off. Place on a rack until the glaze sets. You can add an extra swirl of pistachio cream on top and sprinkle with chopped and whole pistachios. If you’re feeling fancy, a sprinkle of edible gold dust is a lovely touch for parties.

The pistachio paste is what makes these buns amazing. When I first tasted that creamy filling, it took me back to holiday sweets from my childhood. Every time I make these with family, it brings back that same nostalgic feeling.

Storage Suggestions

After filling and glazing, store the choux buns in an airtight container in the fridge for up to two days. To keep the shells crispy, fill them right before serving. Unfilled choux shells can be frozen and easily revived in a hot oven for a few minutes.

Ingredient Alternatives

If you can't find pistachio paste, pure almond paste works well for a similar taste. For a dairy-free option, swap in oat milk and vegan butter for both the choux and filling. Or use milk chocolate instead of dark for a milder sweetness.

Serving Ideas

Display these buns on a tiered stand for a charming tea party or package them up as individual treats for gifts. Extra pistachio cream is great for topping fresh berries or filling eclairs for variety.

Cultural Background

Choux pastry has its roots in France and is the foundation of many classic pastries like eclairs and profiteroles. This modern take with pistachio and chocolate blends timeless techniques with bold new flavors.

Seasonal Variations

Chill the buns for a refreshing treat in summer. Add some orange zest to the pastry cream for a winter twist. In autumn, substitute pistachio paste with hazelnut for a seasonal flavor.

Don’t rush the cooling phase after baking the choux. Once cooled, they should feel crunchy all around, or they risk getting soggy once filled.

Common Recipe Questions

→ How do I get a crispy choux shell?

To make the buns crispy, bake them at a high temperature. Don’t open the oven for the first 20 minutes; this ensures they rise and set properly.

→ Can I swap out pistachio paste?

You can mix finely ground pistachios with a little oil for a homemade version of pistachio paste.

→ What's the best way to store the choux buns?

Store filled choux buns in the fridge and enjoy them within 1–2 days for the best taste. Unfilled shells can be kept in an airtight container at room temperature.

→ Which chocolate is ideal for the glaze?

Choose high-quality dark chocolate (about 70%) for a rich and glossy glaze that pairs well with the pistachio flavor.

→ How can I make the buns look special for an event?

Add a swirl of pistachio cream, sprinkle chopped pistachios, and use edible gold dust or glitter for a festive touch.