If you’re in the mood for something delightfully elegant yet approachable, let me introduce you to my all-time favorite: the Choux Buns with Pistachio and Raspberry Filling Recipe. This recipe combines the airy, crisp charm of choux pastry with a luscious pistachio cream and vibrant raspberry coulis that dance together in every bite. It’s not just a dessert but an experience that balances nutty richness with fruity brightness, making it impossible to resist whether you’re serving it for a special occasion or a cozy afternoon treat.
Ingredients You’ll Need
Before you dive into your mixing bowls and piping bags, let’s talk ingredients. Each one is simple, but crucial to achieving that perfect texture and flavor harmony in the Choux Buns with Pistachio and Raspberry Filling Recipe.
- Demerara sugar: Gives your craquelin a beautifully crunchy, caramel-like topping with a hint of molasses depth.
- Plain flour: Acts as the foundation for the craquelin topping, adding structure and a tender crumb.
- Shelled pistachios: Provide a lovely nutty aroma and texture both in the craquelin and the filling.
- Raspberry powder (optional): Adds subtle fruity color and flavor in the craquelin for an extra pop.
- Unsalted butter (softened and melted): Delivers richness to the craquelin and moisture in the choux dough.
- Whole milk: Keeps the choux dough tender and smooth, as well as enriching the pistachio cream.
- Salt: Balances the sweetness and enhances all the flavors in the dough.
- Strong white bread flour: Gives the choux dough enough structure to puff up perfectly without collapsing.
- Eggs (medium, free-range): Essential for that classic choux texture—light and airy yet sturdy.
- Caster sugar: Sweetens the pistachio cream and raspberry coulis delicately without overwhelming them.
- Cornflour: Thickens the pistachio cream to a luscious, spreadable consistency.
- Double cream: Whipped to add silkiness and volume to the pistachio filling.
- Raspberries: Offer fresh, tart bursts that cut through the richness of the cream.
- Icing sugar: Sweetens the raspberry coulis and dusts prettily on top.
- Rosewater: A delicate floral note in the coulis for that subtle, sophisticated twist.
How to Make Choux Buns with Pistachio and Raspberry Filling Recipe
Step 1: Make the Craquelin
Start by combining the demerara sugar, plain flour, shelled pistachios, and optional raspberry powder in a bowl. Mix everything into a smooth paste. Then, roll this out evenly between two sheets of baking paper and pop it into the fridge for at least an hour. This craquelin will add a wonderful crisp, sweet crust to your choux buns, giving them an irresistible snap as you bite in.
Step 2: Prepare the Choux Dough
Heat the whole milk, softened butter, and salt in a saucepan until it just boils. Remove from heat and stir in the strong white bread flour vigorously until your mixture pulls away from the pan sides, forming a smooth dough. This step is key for giving your buns a hollow interior perfect for filling.
Step 3: Incorporate the Eggs
Allow the dough to cool slightly before beating in the eggs a little at a time. This gradual addition is crucial for achieving that shiny dough with a perfect dropping consistency, ready to puff up gloriously in the oven.
Step 4: Toast the Pistachios
While your dough rests, preheat the oven to 200°C fan/gas 7 and toast the shelled pistachios for about 15 minutes. Toasting intensifies their nutty flavor, which really shines in both the filling and garnish.
Step 5: Pipe and Top the Choux Buns
Transfer your choux mixture into a piping bag and pipe out ten round domes about 3 to 4 centimeters across onto a baking tray lined with baking paper. Then, cut out circles from the chilled craquelin and carefully place one on top of each piped bun. This layer creates the signature crunch as they bake.
Step 6: Bake the Choux Buns
Bake your buns for 15 minutes at the high temperature, then reduce the oven to 170°C fan/gas 5 without opening the door. Continue baking for another 10 to 15 minutes until each bun is golden and crisp. Cool them on a wire rack — patience here rewards you with perfectly airy shells inside.
Step 7: Make the Raspberry and Rose Coulis
While the buns cool, blend fresh raspberries with icing sugar and rosewater until smooth. This coulis is tart and fragrant, adding a beautifully fresh counterpoint to the nutty cream filling.
Step 8: Assemble Your Choux Buns
Slice off the top third of each cooled bun and gently fill the cavity with a generous spoonful of pistachio cream. Add a layer of raspberry coulis, followed by another dollop of pistachio cream. Finish by placing the sliced top back on and garnishing with a fresh raspberry. This assembly brings every component together in perfect harmony.
How to Serve Choux Buns with Pistachio and Raspberry Filling Recipe
Garnishes
To elevate the look and taste, sprinkle chopped toasted pistachios on top and dust lightly with icing sugar. You can also drizzle a bit of extra raspberry coulis around the plate to add color and burst of acidity.
Side Dishes
These choux buns are so indulgent on their own that they don’t necessarily need a side, but a modest scoop of vanilla bean ice cream or a small bowl of mixed berries can complement the nutty and fruity notes splendidly.
Creative Ways to Present
Try stacking the filled buns on a beautiful tiered cake stand for an impressive afternoon tea centerpiece. You can also serve them in delicate pastry cases or alongside tea in vintage cups for a charming, rustic vibe that your guests will adore.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the fridge, separating layers with parchment paper to keep the choux buns from getting soggy. They’re best enjoyed within two days for maximum freshness and texture.
Freezing
While not ideal for long-term storage because the texture can change, you can freeze plain baked choux buns (without filling) in a sealed bag for up to one month. Defrost at room temperature and re-crisp in a warm oven before filling.
Reheating
To bring stored buns back to life, warm them in a 160°C oven for around 5-7 minutes. Avoid microwaving since it will turn the shells chewy instead of crisp, spoiling the delightful texture contrast in this recipe.
FAQs
Can I make the pistachio cream ahead of time?
Absolutely! The pistachio cream can be prepared a day in advance and kept chilled in an airtight container. This actually helps the flavors develop even more beautifully.
Is it necessary to use rosewater in the raspberry coulis?
Not at all. Rosewater adds a subtle floral note that complements the raspberries, but if you’re not a fan or don’t have it on hand, the coulis will still be delicious without it.
How do I know when the choux buns are fully baked?
The buns should be a deep golden color and feel light when lifted. They must be crisp on the outside; a hollow sound when tapped is a good sign they’re baked through perfectly.
Can I substitute pistachios with another nut?
You can, but pistachios bring a unique flavor and color that pairs superbly with raspberry. Almonds or hazelnuts could work, but the taste and appearance will vary.
Is raspberry powder essential for the craquelin topping?
The raspberry powder is optional and mainly used to add a subtle fruity layer and color. If you can’t find it, simply omit it—it won’t affect the structure or texture of the craquelin.
Final Thoughts
Making the Choux Buns with Pistachio and Raspberry Filling Recipe is like giving yourself a delightful pat on the back — it looks stunning, tastes divine, and is surprisingly manageable in the kitchen. Whether you’re celebrating a special moment or treating yourself to a luxurious homemade dessert, these choux buns bring a little sparkle to any day. I can’t wait for you to try them and fall in love with their crisp, creamy, and fruity magic just like I have!
Print
Choux Buns with Pistachio and Raspberry Filling Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes plus chilling time
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Delight in these elegant Choux Buns filled with a luscious pistachio cream and fresh raspberry coulis. Topped with a crunchy craquelin and toasted pistachios, these light and airy pastries offer a perfect balance of nutty richness and fruity tartness, perfect for impressive dessert presentations 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
- 80g shelled pistachios, toasted
- 250ml whole milk
- 60g caster sugar
- 20g cornflour
- 3 medium free-range egg yolks
- 150ml double cream
Raspberry and Rose Coulis
- 250g raspberries
- 1 tsp icing sugar
- ¼ tsp rosewater
Instructions
- Make the craquelin: Combine the demerara sugar, plain flour, shelled pistachios, and raspberry powder in a bowl. Mix together to form a paste, then roll it out evenly between two sheets of baking paper. Chill in the refrigerator for at least 1 hour to firm up.
- Prepare the choux pastry: In a saucepan, heat the whole milk, unsalted butter, and salt until boiling. Remove from heat, add the strong white bread flour all at once, and beat vigorously until the mixture is smooth and pulls away from the sides of the pan. Place back on low heat and cook, stirring continuously for 1 minute to dry the dough slightly. Remove from heat and let the dough cool slightly.
- Incorporate the eggs: Gradually whisk in the eggs one at a time until fully combined and the dough is smooth, shiny, and has a dropping consistency that holds its shape when piped.
- Toast the pistachios: Preheat the oven to 200°C fan/gas mark 7. Spread the 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 dough to a piping bag fitted with a round nozzle. Pipe ten uniform spheres, about 3-4 cm in diameter, onto a baking tray lined with baking paper.
- Add the craquelin topping: Remove the chilled craquelin dough from the fridge and cut out ten circles to match the size of the choux buns. Place one craquelin circle gently on top of each piped choux ball.
- Bake the choux buns: Bake at 200°C fan for 15 minutes, then reduce the oven temperature to 170°C fan/gas mark 5 without opening the oven door. Continue baking for another 10-15 minutes until the buns are golden brown and crisp on the outside. Once baked, cool completely on a wire rack.
- Make the raspberry and rose coulis: In a blender, combine fresh raspberries, icing sugar, and rosewater. Blend until smooth and set aside.
- Prepare the pistachio cream filling: (Assuming based on ingredients and steps) Grind the toasted pistachios finely. In a small saucepan, combine caster sugar, cornflour, and a small portion of milk to form a slurry. Heat remaining milk until warm, then gradually stir it into the slurry. Cook over medium heat, stirring constantly until thickened. Temper the egg yolks and whisk them into the thickened milk mixture, then cook for 1-2 minutes more until custard thickens. Remove from heat and stir in ground pistachios. Allow to cool, then fold in whipped double cream gently to create a creamy pistachio filling.
- Assemble the choux buns: Slice off the top third from each cooled choux bun. Spoon or pipe pistachio cream inside the hollow. Add a layer of raspberry coulis, then another dollop of pistachio cream. Finish by placing the sliced top back on and garnish with a fresh raspberry on each bun.
Notes
- The craquelin adds a delightful crisp texture and sweet nutty flavor that complements the airy choux.
- Raspberry powder in the craquelin is optional but gives an extra fruity note and a pink hue.
- Toasting the pistachios enhances their flavor and aroma significantly in the filling and topping.
- Be careful not to open the oven door during baking to prevent collapse of the choux buns.
- For best results, use fresh and high-quality ingredients, especially eggs and cream.
- The pistachio cream can be made a day ahead and stored in the fridge.
