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
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
- 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.
