Pistachio Choux Buns (Print-Friendly Version)
Choux buns with pistachio filling and shiny chocolate glaze, garnished with roasted nuts for an upscale treat.
# Ingredients You'll Need:
→ Pistachio Pastry Cream
01 -
480 ml whole milk
02 -
100 g granulated sugar
03 -
4 large egg yolks
04 -
30 g cornstarch
05 -
120 g pistachio paste
06 -
2 tbsp unsalted butter
07 -
0.5 tsp vanilla extract
→ Chocolate Glaze
08 -
150 g dark chocolate (approximately 70%), chopped
09 -
3 tbsp heavy cream
10 -
1 tbsp unsalted butter
→ Choux Pastry
11 -
120 ml whole milk
12 -
4 large eggs
13 -
120 ml water
14 -
0.25 tsp salt
15 -
113 g unsalted butter
16 -
125 g all-purpose flour
17 -
1 tbsp sugar
→ Garnish
18 -
Whole pistachios
19 -
Gold dust or edible glitter (optional)
20 -
Chopped roasted pistachios
# How to Make It:
01 -
Grab a piping bag with a large round tip and fill it with dough. Pipe rounds about 5 cm wide onto the lined tray, making sure to leave space between them. Use a damp fingertip to smooth out any peaks. Bake in a preheated oven at 200°C for about 25–30 minutes, till they’re nice and golden. Let them cool down completely on a wire rack.
02 -
Take it off the heat and stir in your butter, pistachio paste, and vanilla until it’s all combined smoothly. Pour it into a bowl and press some plastic wrap right onto the surface. Chill it in the fridge until it’s nice and cool.
03 -
Take it off the heat. Add all the flour at once and stir really quickly until it’s all mixed in well. Put it back on medium heat and keep stirring for about 2 minutes. You want a dough that’s smooth and pulls away from the pan.
04 -
Let the dough sit for about 5 minutes to cool down a bit. Using a mixer, start adding the eggs one at a time. Make sure each egg is fully mixed in before adding the next one. Your dough should end up looking glossy and thick enough to pipe.
05 -
Heat the cream gently until it just simmers. Pour that hot cream over the chopped chocolate in a bowl and let it sit for 2 minutes. Stir it until it’s all smooth, then mix in the butter for some extra glossiness.
06 -
In a bowl, whisk together your egg yolks, sugar, and cornstarch until everything’s nice and smooth. Heat the milk in a saucepan until it simmers. Slowly whisk the hot milk into the yolk mix to warm it up. Put it back in the saucepan and cook on medium heat, whisking until it thickens and bubbles up.
07 -
Take each bun and dip it into the chocolate glaze, letting the extra drip off. Place them on a rack to set a bit. If you feel like it, pipe some extra pistachio cream on top, sprinkle with chopped pistachios, add a whole pistachio, and maybe dust with some gold or edible glitter for fun.
08 -
Using a small knife or piping tip, poke a hole at the bottom of each bun. Fill a piping bag with the chilled pistachio cream and squeeze it into each bun until they feel heavy.
09 -
Start by preheating the oven to 200°C and getting a baking tray ready with some parchment paper. In a medium saucepan, mix water, milk, butter, sugar, and salt. Heat it up on medium until it boils.
# Extra Information:
01 -
Make sure the choux pastry is really dried out while baking so they won’t collapse later.
02 -
The flavor of your pastry cream gets a big boost from the quality of the pistachio paste.
03 -
For that shiny glaze, stick with chocolate that has 70% cocoa solids or more.