Description
These delightful choux buns are light and crispy on the outside, filled with a soft and creamy pistachio and raspberry mixture. Topped with a crunchy craquelin, they are a stunning treat for any occasion.
Ingredients
Scale
For the Craquelin:
- 20g demerara sugar
- 20g plain flour
- 1 tsp shelled pistachios
- 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
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
Instructions
- Make the craquelin: Combine demerara sugar, flour, pistachios, and raspberry powder in a bowl. Mix to form a paste and roll it out between two sheets of baking paper. Chill for at least 1 hour.
- Make the choux: Heat milk, butter, and salt in a saucepan until boiling. Add flour and beat until smooth. Cook for 1 minute, stirring until the mixture pulls away from the sides. Remove from heat and let cool slightly.
- Whisk in the eggs: Gradually beat in the whisked eggs until the dough is shiny and has a dropping consistency.
- Toast the pistachios: Preheat the oven to 200°C fan/gas 7. Roast pistachios for 15 minutes and set aside.
- Pipe the choux: Transfer the mixture to a piping bag and pipe 10 spheres (3-4cm) onto a baking tray lined with baking paper.
- Add the craquelin: Cut out 10 circles of the chilled craquelin and place one on top of each choux bun.
- Bake: Bake for 15 minutes, then reduce heat to 170°C fan/gas 5 without opening the oven. Bake for another 10-15 minutes until golden and crisp. Cool on a wire rack.
- Make the raspberry and rose coulis: Blend raspberries, icing sugar, and rosewater until smooth.
- Assemble the choux buns: Slice the top third off each choux bun, fill with pistachio cream and raspberry coulis, then top with another dollop of pistachio cream and a fresh raspberry.
Notes
- Ensure all ingredients are at room temperature for better incorporation.
- The craquelin can be prepared in advance and stored in the fridge.
- Prep Time: 1 hour (plus chilling time)
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: french
Nutrition
- Serving Size: 1 choux bun
- Calories: 180
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg