If you’ve been dreaming of a show-stopping dessert that feels both elegant and delightfully playful, then the Choux Buns with Pistachio and Raspberry Filling Recipe is about to become your new favorite treat. Picture delicate, golden choux buns wrapped in a crispy, nutty craquelin, filled with a luscious pistachio cream and brightened up by the tart sweetness of fresh raspberry—each bite is a perfect harmony of textures and flavors. This recipe strikes that magical balance between refined and comforting, making it a stunning centerpiece for any celebration or an indulgent everyday delight.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in creating the perfect balance of flavor, texture, and color in your choux buns. From the rich butter that enriches the dough, to the fresh raspberries that add a pop of vibrancy, every component is essential.
- 20g demerara sugar: Adds a subtle caramel note and crunch to the craquelin topping.
- 20g plain flour: The base of the craquelin paste, providing structure and that delightful crispness.
- 1 tsp shelled pistachios: Offers a natural nutty flavor and crunch for the craquelin, enhancing texture.
- 1 tsp raspberry powder (optional): Adds a gentle tartness and a hint of pink color to the craquelin.
- 20g unsalted butter, softened: Binds the craquelin ingredients and enriches the pastry’s flavor.
- 60ml whole milk: Moisturizes and tenderizes the choux dough for a light crumb.
- 60g unsalted butter: Adds richness to the choux dough, ensuring a tender and fluffy interior.
- ¼ tsp salt: Balances sweetness and enhances overall flavor.
- 65g strong white bread flour: Provides the gluten strength needed for choux dough to rise beautifully.
- 3 medium free-range eggs: Give the dough structure and create those classic airy pockets inside the buns.
- 80g shelled pistachios: Toasted and blended into the filling for that signature nutty richness.
- 250ml whole milk: Forms the base of the creamy pistachio filling.
- 60g caster sugar: Sweetens the filling perfectly without being overpowering.
- 20g cornflour: Thickens the pistachio cream to the perfect consistency.
- 3 medium free-range egg yolks: Give the filling a luxurious creaminess.
- 150ml double cream: Whipped to add lightness and decadence to the filling.
- 250g raspberries: The fresh fruit that brings a burst of tart freshness to the filling.
- 1 tsp icing sugar: Dusts the raspberries for a subtle sweet finish.
- ¼ tsp rosewater: Lends a delicate floral note, elevating the raspberry flavor.
How to Make Choux Buns with Pistachio and Raspberry Filling Recipe
Step 1: Make the Craquelin
Start by combining demerara sugar, flour, shelled pistachios, and optional raspberry powder in a bowl, mixing them into a soft paste with the softened butter. Roll this mixture between two sheets of baking paper into a thin layer, then pop it in the fridge for at least an hour to firm up. This craquelin will give your choux buns that irresistible crunchy top with a hint of nutty sweetness and a touch of raspberry color.
Step 2: Prepare the Choux Dough
Warm the milk, butter, and salt gently in a saucepan until just boiling. Quickly add the strong white bread flour and stir vigorously until the mixture forms a smooth dough that pulls away cleanly from the pan’s sides. Keep cooking and stirring for about 1 minute to remove excess moisture—that’s the secret to perfectly risen buns.
Step 3: Incorporate the Eggs
Transfer the dough to a mixing bowl and gradually beat in the whisked eggs one at a time. This step is all about patience—you want the final dough to look shiny and have a dripping consistency. This perfect balance ensures your choux buns will puff up tall and hollow inside, just right for filling.
Step 4: Toast the Pistachios
While your dough rests, preheat the oven and roast the shelled pistachios for 15 minutes to bring out their natural aroma and crunch. Set them aside to cool; these are going to be the star nutty flavor in the luscious pistachio filling.
Step 5: Pipe and Top the Buns
Spoon the choux dough into a piping bag, then pipe 10 uniform spheres, roughly 3-4cm in diameter, on a baking tray lined with parchment paper. Next, take your chilled craquelin from the fridge and cut it into circles the same size as your piped buns. Place one atop each to create that signature crackly, nut-studded roof.
Step 6: Bake the Choux Buns
Bake at 200°C fan/gas 7 for 15 minutes, then reduce the temperature to 170°C fan/gas 5 without opening the oven. Continue baking for another 10-15 minutes until the buns turn golden brown and crisp. Cooling them on a wire rack helps keep their crust perfect and prevents sogginess.
How to Serve Choux Buns with Pistachio and Raspberry Filling Recipe
Garnishes
For a stunning presentation, dust your filled choux buns lightly with icing sugar and sprinkle crushed toasted pistachios over the top. You can also place a couple of fresh raspberries alongside each bun to reinforce that vibrant fruity flair. These little touches elevate the dessert from simply delicious to absolutely irresistible.
Side Dishes
Pair the buns with a simple bowl of whipped cream or a scoop of vanilla bean ice cream to complement the pistachio and raspberry fillings. A light mixed berry salad can also add an extra refreshing note to this rich and decadent treat, balancing sweetness with natural tartness.
Creative Ways to Present
Try serving your choux buns on a tiered cake stand for an elegant afternoon tea vibe. You can also slice them in half to create mini pistachio and raspberry sandwiches for a playful twist. Or arrange them on a platter surrounded by edible flowers and fresh mint leaves to dazzle your guests visually and tastewise.
Make Ahead and Storage
Storing Leftovers
Keep any leftover choux buns in an airtight container at room temperature for up to 1 day to maintain their crispness. For best texture, fill them just before serving; pre-filled buns tend to soften as the cream settles in.
Freezing
If you want to save some treats for later, freeze the unfilled baked choux shells in a sealed bag or container for up to a month. When ready to enjoy, thaw at room temperature and then fill with the pistachio and raspberry cream for freshest results.
Reheating
To bring back that perfect crisp, reheat the empty choux shells in a low oven (150°C/300°F) for 5-7 minutes before filling. Avoid microwaving as it will make the buns soggy. Filled buns are best served chilled but can be left out for about 30 minutes to soften slightly before eating.
FAQs
Can I substitute pistachios with another nut?
Absolutely! While pistachios provide a unique flavor and color, you can swap them for almonds or hazelnuts for a different but equally delicious twist. Just toast and prepare them similarly for best results.
Is raspberry powder necessary for the craquelin?
No, raspberry powder is optional. It adds a lovely fruity kick and subtle pink hue, but if unavailable, the craquelin will still be wonderfully flavorful with just pistachios and demerara sugar.
Can I make the choux buns gluten-free?
Choux pastry relies on gluten for its structure, so substituting the bread flour may be tricky. However, experimenting with gluten-free flour blends designed for bread or pastry could work, but results may vary.
How far ahead can I make the filling?
The pistachio and raspberry filling can be prepared a day in advance and kept covered in the fridge. Whip the cream fresh before folding it into the cooled pastry cream for the best texture.
What is the best way to store filled choux buns?
Once filled, keep the buns in an airtight container in the refrigerator for up to 24 hours. This helps maintain freshness and prevents the cream from spoiling while keeping the pastry crust from becoming too soft.
Final Thoughts
There is something truly special about making Choux Buns with Pistachio and Raspberry Filling Recipe—it’s a challenge that rewards you with show-stopping elegance and irresistible flavors. Whether you’re sharing them at a party or savoring a quiet moment with a cup of tea, these choux buns hold a delightful charm that makes every bite memorable. Go ahead, give this recipe a whirl, and prepare for lots of compliments and happy smiles!
Print
Choux Buns with Pistachio and Raspberry Filling Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 5 minutes
- Yield: 10 choux buns
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delight in these elegant Choux Buns filled with a luscious pistachio and raspberry cream. Starting with a crisp craquelin topping, the airy choux buns are baked to golden perfection and filled with a rich combination of roasted pistachio pastry cream and fresh raspberry filling, subtly scented with rosewater for a sophisticated finish.
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
- 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
Instructions
- Make the craquelin: Combine the demerara sugar, plain flour, pistachios, and raspberry powder in a bowl. Mix everything together to form a paste. Roll the paste out evenly between two sheets of baking paper to about 2-3mm thickness. Chill it in the refrigerator for at least 1 hour to firm up before use.
- Prepare the choux pastry base: In a saucepan, heat the whole milk, unsalted butter, and salt until the mixture comes to a boil. Remove from heat and immediately add the strong white bread flour all at once. Beat the mixture vigorously until smooth and combined. Return to low heat and cook for approximately 1 minute while stirring continuously until the dough pulls away from the sides of the pan.
- Incorporate the eggs: Remove the dough from heat and allow it to cool slightly. Whisk the eggs in a separate bowl. Gradually beat the whisked eggs into the dough, a little at a time, stirring continuously until the dough is shiny and has a dropping consistency suitable for piping.
- Toast the pistachios: Preheat your oven to 200°C (fan) or gas mark 7. Spread the shelled pistachios on a baking tray and roast for 15 minutes, then set them aside to cool. These will be used later in the filling.
- Pipe the choux buns: Transfer the choux pastry mixture into a piping bag fitted with a round nozzle. Pipe 10 spheres, each about 3-4cm in diameter, onto a baking tray lined with baking parchment.
- Add the craquelin topping: Remove the chilled craquelin from the fridge. Using a cutter, cut out 10 circles the same size as the choux blobs and gently place one piece of craquelin on top of each piped choux bun.
- Bake the choux buns: Bake in the preheated oven for 15 minutes at 200°C (fan)/gas 7. Then reduce the oven temperature to 170°C (fan)/gas 5 without opening the oven door. Bake for an additional 10-15 minutes, until the buns are golden brown and crisp. Remove from oven and cool them completely on a wire rack.
- Make the pistachio pastry cream: Using the toasted pistachios, blend or grind them finely. In a saucepan, heat the whole milk. Meanwhile, whisk together the caster sugar, cornflour, and egg yolks until pale and smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to temper. Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened. Remove from heat and fold in the ground pistachios. Let cool completely.
- Prepare the raspberry filling: In a bowl, mash the fresh raspberries and mix with the icing sugar and rosewater to enhance the aroma and sweetness. Refrigerate until ready to assemble.
- Whip the cream: Whip the double cream until soft peaks form. Gently fold the cooled pistachio pastry cream into the whipped cream to create a light pistachio mousse.
- Assemble the choux buns: Once the choux buns are fully cooled, slice them open or pipe the prepared pistachio cream inside. Add a spoonful of the raspberry mixture either inside or as a topping. Serve immediately or chill briefly before serving for the flavors to meld.
Notes
- Ensure the choux pastry is of dropping consistency to achieve light and airy buns.
- Chilling the craquelin makes it easier to handle and helps it achieve a crisp texture during baking.
- Roasting the pistachios intensifies their flavor and texture in the pastry cream.
- Do not open the oven door during baking to prevent the buns from collapsing.
- The raspberry powder in the craquelin is optional but adds a subtle fruity hint and color.
- For best texture, fill and assemble just before serving.
