If you’ve ever wanted to wow your friends with a dessert that feels both elegant and delightfully fun, then this Choux Buns with Pistachio and Raspberry Filling Recipe is a must-try. These airy, golden choux buns topped with a crunchy craquelin layer give just the right amount of texture, while the creamy pistachio filling and vibrant raspberry coulis create an irresistible flavor harmony that dances on your palate. It’s a perfect balance of sweet, nutty, and fruity — making these delicate pastries ideal for special occasions or an indulgent teatime treat.
Ingredients You’ll Need
All the ingredients for this recipe are straightforward and beautifully contribute to the overall complexity and richness of the dessert. Each element brings a unique touch, from the nutty crunch of the pistachios to the fresh acidity of the raspberries, not to mention the buttery softness of the choux dough.
- Demerara sugar: Adds a subtle caramel flavor and crunch to the craquelin topping.
- Plain flour: Essential for creating the craquelin dough, providing structure and tenderness.
- Shelled pistachios: These brilliant nuts add texture and that unmistakably nutty aroma.
- Raspberry powder (optional): Infuses the craquelin with a hint of fruity tartness and beautiful color.
- Unsalted butter (softened): Provides richness, making both the choux and craquelin silky and tender.
- Whole milk: Adds body and moisture to the choux and pistachio cream fillings.
- Strong white bread flour: Helps create that iconic light and airy choux texture with proper rise.
- Salt: Balances sweetness and enhances every flavor layer.
- Medium free-range eggs: Bind the dough and cream to create structure and smoothness.
- Caster sugar: Sweetens the pistachio cream without overpowering subtle flavors.
- Cornflour: Thickens the pistachio cream, giving it a luscious consistency.
- Double cream: Brings creaminess and richness to the filling.
- Raspberries: The fresh, tangy fruit brightens the entire dish and cuts through the richness.
- Icing sugar: Sweetens and smoothens the raspberry coulis.
- Rosewater: Adds a delicate floral note that elevates the raspberry coulis beautifully.
How to Make Choux Buns with Pistachio and Raspberry Filling Recipe
Step 1: Make the Craquelin
Start by mixing demerara sugar, plain flour, shelled pistachios, and raspberry powder in a bowl to form a thick paste. Roll this mixture between two sheets of baking paper until it is a thin layer. This craquelin will give your choux buns that irresistible crackly, caramelized surface. Pop it in the fridge to chill for at least an hour so it firms up and is easy to cut into perfect circles later on.
Step 2: Prepare the Choux Dough
Heat whole milk, unsalted butter, and salt in a saucepan just until boiling. Quickly add the strong white bread flour all at once and stir vigorously until the dough pulls away from the sides, forming a smooth ball. This technique helps get the correct texture for puffing the dough.
Step 3: Incorporate the Eggs
Let the dough cool slightly before gradually whisking in the eggs, one by one. The final dough should be glossy and fall off a spoon in thick ribbons. This careful step is crucial to ensure the choux bakes up light and hollow inside — perfect for holding the luscious fillings.
Step 4: Roast the Pistachios
Preheat your oven to 200°C fan or gas mark 7 and roast the shelled pistachios for about 15 minutes to intensify their nutty flavor. Set these aside to cool; they’ll add crunch and aroma not only to the filling but also to your garnish later.
Step 5: Pipe and Top the Buns
Transfer the choux dough into a piping bag fitted with a round nozzle and pipe ten equal spheres about 3 to 4 cm across onto a baking paper-lined tray. Remove the hardened craquelin dough from the fridge and use a round cutter to make circles that fit perfectly on top of each choux ball. Place one craquelin circle onto each piped bun — this gives that stunning crackly texture after baking.
Step 6: Bake the Buns
Bake the choux buns for 15 minutes at the higher temperature, then reduce the oven to 170°C fan or gas mark 5 without opening the door, and bake for an additional 10 to 15 minutes. This two-stage baking process ensures the buns rise beautifully and get golden and crisp outside while drying out enough to stay firm after filling.
Step 7: Make Raspberry and Rose Coulis
Blend fresh raspberries, icing sugar, and rosewater together until silky smooth. This coulis adds a fresh, floral burst of flavor that perfectly complements the nutty pistachio cream. Set it aside until assembly.
Step 8: Assemble the Choux Buns
Cut about a third off the top of each choux bun like a little lid. Fill the base with a generous dollop of creamy pistachio cream, spoon over some vibrant raspberry coulis, then add another layer of pistachio cream. Finish by placing the ‘lid’ back on and adorning each bun with a fresh raspberry for that wow factor.
How to Serve Choux Buns with Pistachio and Raspberry Filling Recipe
Garnishes
Top these gorgeous choux buns with some chopped toasted pistachios for extra texture and a sprinkle of powdered sugar to add a snowy effect. Fresh raspberries on the side or atop the cream add pops of color and a refreshing burst of flavor that make the presentation as delicious to look at as the taste.
Side Dishes
Serve these choux buns alongside a cup of Earl Grey tea or a delicate glass of sparkling rosé, which cuts through the richness with its light, fruity notes. A small bowl of mixed fresh berries complements the raspberry coulis beautifully, creating a balanced and colorful dessert spread.
Creative Ways to Present
For an impressive dessert platter, arrange the choux buns on a vintage cake stand with edible flowers scattered about. Or, pipe extra pistachio cream into small dollops around the buns for dipping. You could also drizzle a ribbon of raspberry coulis across the serving plate to tie the whole look together with an artistic touch.
Make Ahead and Storage
Storing Leftovers
If you have any leftover choux buns, it’s best to keep them in an airtight container in the fridge and enjoy within a day or two. Because the pastry tends to soften once filled, storing them separately from the filling (unfilled buns and filling stored in separate containers) will help preserve their delightful texture.
Freezing
Unfilled choux buns freeze well. Once cooled completely, place them in a sealed freezer bag and freeze for up to one month. When you’re ready to enjoy them, reheat in a hot oven to crisp them back up before filling with freshly made pistachio cream and raspberry coulis.
Reheating
To revive the crispness of your choux buns after storage, warm them in a preheated oven at 180°C fan for 5 to 7 minutes. Avoid reheating filled buns as the filling will spoil or separate. Instead, add the filling fresh just before serving for the best taste and texture.
FAQs
Can I make the pistachio cream in advance?
Absolutely! The pistachio cream can be prepared a day ahead and stored in the refrigerator in an airtight container. Just whisk it gently before assembling the choux buns to refresh its silky texture.
What is the purpose of the craquelin on top of the choux buns?
Craquelin adds a sweet, crunchy, and caramelized crackly topping that contrasts beautifully with the light, airy inside of the choux. It also helps the buns keep their shape while baking, making them look extra special.
Can I substitute the pistachios with another nut?
You can, but pistachios offer a uniquely vibrant flavor and color that complement raspberry wonderfully. If you must substitute, almonds or hazelnuts could work, but expect a different taste and texture profile.
Is raspberry powder necessary for the craquelin?
Raspberry powder is optional and mainly adds a subtle fruity note and lovely pink hue. If you don’t have it, the craquelin will still taste fantastic with just the pistachios and sugar.
How do I know when the choux buns are baked perfectly?
They should be golden brown, crisp on the outside, and feel hollow when tapped. Underbaking can result in soggy buns, so it’s important to follow the temperature and timing carefully.
Final Thoughts
I truly hope you give this Choux Buns with Pistachio and Raspberry Filling Recipe a try because it’s one of those dishes that brings both joy in the making and delight in every bite. The blend of textures from the crunchy craquelin to the airy choux and creamy filling always impresses, and the vibrant raspberry notes keep it feeling fresh and exciting. Whether you’re baking for a crowd or treating yourself, these stunning pastries will undoubtedly become a cherished favorite.
Print
Choux Buns with Pistachio and Raspberry Filling Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 10 minutes
- Yield: 10 choux buns
- 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 crisp craquelin for added texture and a burst of nutty flavor. Perfect for afternoon tea or a special dessert, these delicate pastries combine the lightness of choux pastry with vibrant pistachio and raspberry notes.
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 and Garnish
- 80g shelled pistachios
- 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
- Fresh raspberries for topping
Instructions
- Make the craquelin: Combine demerara sugar, plain flour, shelled pistachios, and raspberry powder in a bowl. Mix to form a paste, then roll it out thinly between two sheets of baking paper. Chill in the refrigerator for at least 1 hour to firm up.
- Make the choux pastry: In a saucepan, heat the whole milk, unsalted butter, and salt until boiling. Remove from heat and immediately add the bread flour, beating vigorously until the mixture is smooth and pulls away from the sides of the pan. Return to low heat and cook for 1 minute while stirring constantly. Remove from heat and allow to cool slightly.
- Incorporate the eggs: Beat the eggs in a separate bowl and gradually whisk them into the cooled dough until the mixture becomes shiny and has a dropping consistency suitable for piping.
- 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. Set aside to cool.
- Pipe the choux buns: Transfer the choux mixture into a piping bag fitted with a large round nozzle. Pipe 10 spheres about 3-4cm in diameter onto a baking tray lined with baking paper.
- Apply the craquelin: Remove the craquelin from the fridge and cut out 10 circles to fit on top of each piped choux bun. Place one craquelin circle on each bun gently.
- Bake the buns: Bake in the preheated oven 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. Remove and cool on a wire rack.
- Prepare the raspberry and rose coulis: In a blender or food processor, combine fresh raspberries with icing sugar and rosewater. Blend until smooth and set aside.
- Assemble the choux buns: Carefully slice off the top third of each cooled choux bun. Fill the base with pistachio cream (prepared by blending the toasted pistachios with cooked custard base made from milk, caster sugar, cornflour, and egg yolks, then folding in whipped double cream). Add a spoonful of raspberry coulis, then top with an additional dollop of pistachio cream. Replace the top lids and garnish with a fresh raspberry on each.
Notes
- Ensure the choux dough has a dropping consistency before piping to achieve light and airy buns.
- Chilling the craquelin helps it hold shape and provides a crunchy texture atop the soft choux.
- Use fresh, high-quality raspberries for the best coulis flavor.
- The pistachio cream filling can be made ahead and refrigerated to save time.
- Handle the baked buns gently to maintain their crispness and structure.
