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
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
- 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.
