Choux Buns with Pistachio and Raspberry Filling

Introduction

Choux buns are a delightful treat that never fails to impress, whether served at a fancy dinner party or enjoyed as a weekend indulgence. Light and crispy on the outside, they offer a soft and creamy filling that’s truly irresistible. The combination of pistachio and raspberry creates a balance of rich and fruity flavors, while the craquelin topping adds a delightful crunch and visual appeal. My family absolutely adores these choux buns, and they disappear quickly whenever I make them. Here’s how to create these delicious treats at home.

Ingredients

For the Craquelin:

• 20g demerara sugar
• 20g plain flour
• 1 tsp shelled pistachios, finely chopped
• 1 tsp raspberry powder (optional)
• 20g unsalted butter, softened

For the Choux:

• 60ml whole milk
• 60g unsalted butter
• ¼ tsp salt
• 65g strong white bread flour
• 3 medium free-range eggs
• 80g shelled pistachios, toasted

For the Filling:

• 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

Equipment:

• Piping bag
• 3cm round cutter

Instructions

Make the Craquelin

1. Combine Ingredients: In a bowl, mix the demerara sugar, plain flour, chopped pistachios, and raspberry powder (if using) until well combined.
2. Form a Paste: Add the softened butter and mix using a spoon or electric whisk until a smooth paste forms.
3. Roll and Chill: Roll out the paste between two sheets of baking paper to about 3mm thick. Chill in the refrigerator for at least 1 hour.

Make the Choux

1. Heat Ingredients: In a small saucepan over high heat, combine the milk, butter, and salt. Bring to a boil.
2. Add Flour: Once boiling, add the strong white bread flour and quickly beat with a wooden spoon until smooth. Cook for 1 minute, stirring constantly until the mixture pulls away from the sides of the pan.
3. Cool Slightly: Remove the saucepan from heat and let the mixture cool slightly.

Whisk in the Eggs

1. Prepare Eggs: In a separate bowl, whisk the eggs together.
2. Incorporate Eggs: Gradually beat the eggs into the cooled dough, a little at a time. Continue until the mixture becomes shiny and has a dropping consistency.

Toast the Pistachios

1. Preheat Oven: Preheat your oven to 200°C (fan) or gas mark 7.
2. Toast Nuts: Place the shelled pistachios on a baking tray and roast for 15 minutes until fragrant. Set aside to cool.

Pipe the Choux

1. Prepare Piping Bag: Transfer the choux mixture to a piping bag fitted with a 3cm round cutter.
2. Pipe Buns: Pipe 10 spheres (3-4cm in size) onto a baking tray lined with baking paper.

Add the Craquelin

1. Cut Out Circles: Remove the craquelin from the fridge and use a pastry cutter to cut out 10 circles that are slightly smaller than the choux buns.
2. Top Buns: Place a craquelin circle on top of each piped choux bun.

Bake

1. Initial Baking: Bake in the preheated oven for 15 minutes. Without opening the oven, reduce the temperature to 170°C (fan) or gas mark 5 and bake for an additional 10-15 minutes, until golden and crisp.
2. Cool: Remove from the oven and set aside on a wire rack to cool completely.

Make the Raspberry and Rose Coulis

1. Blend Ingredients: In a blender, combine the raspberries, icing sugar, and rosewater. Blend until smooth.

Assemble the Choux Buns

1. Slice Tops: Once cooled, carefully slice off the top third of each choux bun.
2. Fill Buns: Fill each with a generous spoonful of pistachio cream and raspberry rose coulis. Top with another dollop of pistachio cream and a fresh raspberry.

Nutrition Facts (Servings and calories per serving)

• Servings: 10 buns
• Calories per serving: Approximately 220
• Sugar: 7g
• Sodium: 45mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 90mg

Preparation Time

• Prep Time: 45 minutes (plus chilling time)
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes

How to Serve

• Serve these choux buns on a beautiful platter.
• Drizzle extra raspberry coulis around for decoration.
• Garnish with additional pistachios or fresh raspberries for an appealing presentation.

Additional Tips

1. Don’t Rush the Baking: Allow the choux buns to bake without opening the oven door, as this helps them rise properly.
2. Piping Technique: Practice your piping technique to create evenly sized buns.
3. Cool Completely: Ensure the buns are completely cooled before filling to prevent the cream from melting.
4. Use Fresh Ingredients: Fresh raspberries and high-quality pistachios will enhance the flavor.
5. Chill the Cream: For a firmer filling, chill the double cream before whipping.

Recipe Variations

• Flavor Infusions: Experiment with different nut flavors, such as hazelnut or almond, in the cream filling.
• Fruit Options: Substitute raspberries with strawberries or blueberries for a different fruity flavor.
• Chocolate Drizzle: Drizzle melted chocolate over the filled buns for an extra indulgent touch.

Serving Suggestions

• Pair with a cup of coffee or tea for an afternoon treat.
• Serve as a dessert at dinner parties or special occasions.
• Perfect for birthdays or celebrations, adding a touch of elegance to any table.

Freezing and Storage

• Storage: Keep filled choux buns in the refrigerator for up to 2 days.
• Freezing: Unfilled choux buns can be frozen for up to 1 month. Thaw and fill before serving.

FAQ Section

1. Can I make the choux dough ahead of time?
   Yes, the choux dough can be made in advance and kept in the fridge for up to 24 hours before piping.
2. Can I use different types of flour?
   Strong white bread flour is recommended for the best structure, but you can experiment with other flours.
3. Is it necessary to use the craquelin?
   While it adds texture and appeal, the choux buns can still be delicious without it.
4. What can I substitute for rosewater?
   If you don’t have rosewater, consider using a few drops of vanilla extract or almond extract for a different flavor.
5. How can I prevent my choux buns from deflating?
   Ensure they are completely baked before removing them from the oven, and let them cool properly.
6. Can I use frozen raspberries?
   Yes, but be sure to drain excess liquid to prevent a watery filling.
7. How do I know when the choux buns are done baking?
   They should be golden brown and feel firm to the touch.
8. Can I fill the buns with other fillings?
   Absolutely! Pastry cream, whipped cream, or even savory fillings can be used.
9. What type of piping bag should I use?
   A standard piping bag with a round nozzle works best for creating the choux shapes.
10. Can I use non-dairy milk for the filling?
    Yes, you can substitute with a non-dairy alternative, but it may alter the flavor slightly.

Conclusion

These pistachio and raspberry choux buns are an impressive treat that’s surprisingly easy to make. With their light, airy texture and the delightful contrast of flavors, they are sure to be a hit with family and friends alike. Whether you’re celebrating a special occasion or just want to indulge in a sweet moment, these buns are the perfect choice. Enjoy making them, and don’t be surprised when they disappear quickly!

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