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
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 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.
