Name: Pistachio Chocolate Choux Buns Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1/2 cup (120ml) water; 1/2 cup (120ml) whole milk; 1/2 cup (113g) unsalted butter; 1 tbsp sugar; 1/4 tsp salt; 1 cup (125g) all-purpose flour; 4 large eggs; 2 cups (480ml) whole milk; 1/2 cup (100g) granulated sugar; 1/4 cup (30g) cornstarch; 4 large egg yolks; 2 tbsp unsalted butter; 1/2 cup (120g) pistachio paste; 1/2 tsp vanilla extract; 150g dark chocolate (around 70%), chopped; 3 tbsp heavy cream; 1 tbsp unsalted butter; Chopped roasted pistachios; Whole pistachios for topping; Optional: Gold dust or edible glitter

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Introduction

These Pistachio Chocolate Choux Buns combine light, airy pastry with rich pistachio cream and a glossy chocolate glaze. Perfect for a special treat, they offer a delightful balance of textures and flavors that will impress any dessert lover.

Ingredients

For the choux pastry:
- 1/2 cup (120ml) water
- 1/2 cup (120ml) whole milk
- 1/2 cup (113g) unsalted butter
- 1 tbsp sugar
- 1/4 tsp salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
For the pistachio pastry cream:
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1/2 cup (120g) pistachio paste
- 1/2 tsp vanilla extract
For the chocolate glaze:
- 150g dark chocolate (around 70%), chopped
- 3 tbsp heavy cream
- 1 tbsp unsalted butter
Garnish:
- Chopped roasted pistachios
- Whole pistachios for topping
- Optional: Gold dust or edible glitter

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper. In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
Step 2: Once boiling, remove the pan from the heat and immediately add the flour all at once. Stir quickly and thoroughly until the mixture comes together. Return the pan to medium heat and cook, stirring constantly, until the dough pulls away from the sides and forms a smooth ball, about 2 minutes.
Step 3: Remove from heat and let the dough cool for 5 minutes. Using a hand mixer or stand mixer, beat in the eggs one at a time, mixing fully between additions. The finished dough should be glossy and thick but pipeable.
Step 4: Transfer the dough to a piping bag fitted with a large round tip. Pipe 2-inch rounds onto the prepared tray, spacing them at least 2 inches apart. Wet your fingertip and smooth any peaks. Bake for 25–30 minutes or until puffed and golden brown. Do not open the oven during the first 20 minutes of baking. Allow to cool completely on a wire rack.
Step 5: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. In a medium saucepan, bring the milk to a simmer over medium heat. Gradually pour the hot milk into the egg mixture while whisking constantly to temper the yolks.
Step 6: Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the cream thickens and begins to bubble. Remove from heat and stir in the butter, pistachio paste, and vanilla extract. Transfer to a bowl and press plastic wrap directly onto the surface. Refrigerate until fully chilled.
Step 7: Heat the cream in a small saucepan until just simmering. Pour the hot cream over the chopped chocolate and let sit for 2 minutes. Stir until smooth, then mix in the butter until the glaze is shiny and fully combined.
Step 8: Use a small knife or piping tip to poke a hole in the bottom of each choux bun. Fill a piping bag with the chilled pistachio pastry cream and pipe into each bun until filled and slightly heavy.
Step 9: Dip the top of each filled bun into the chocolate glaze, letting excess drip off. Set the buns on a rack to allow the glaze to set slightly. Pipe a decorative swirl of leftover pistachio cream on top if desired, then sprinkle with chopped pistachios and add a whole pistachio to finish. Add a dusting of edible gold or glitter for a festive touch, if using.

Tips & Variations

Use room temperature eggs for easier mixing when adding them to the dough.
If pistachio paste is unavailable, you can blend shelled pistachios with a little oil to make your own.
For a fruity variation, add a spoonful of raspberry jam inside the buns along with the pistachio cream.
Store any unused pistachio cream separately and use within 2 days for best freshness.

Storage

Store the filled choux buns in an airtight container in the refrigerator for up to 2 days. The pastry may soften slightly as it absorbs moisture from the cream. Reheat gently in a warm oven for a few minutes if you prefer a crispier texture before glazing. The glazed buns are best served the same day for optimal texture.

How to Serve

The image shows round choux buns placed on white parchment paper over a white marbled surface. Each bun has a light brown baked dough base with a half cover of glossy dark chocolate topping on one side. Bright green pistachio cream decorates the top in a swirled shape, creating a fluffy, soft texture. Small chunks of green pistachios are scattered on top of the chocolate layer and around the buns. One bun is cut open in the front, revealing a hollow interior filled with smooth, pale green pistachio cream, showing airy light green dough walls inside. The overall look is rich and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the choux buns ahead of time?

Yes, you can bake the choux buns a day ahead and store them in an airtight container at room temperature. Fill and glaze them just before serving to keep the pastry crisp.

What can I substitute for pistachio paste?

If you don’t have pistachio paste, finely ground pistachios mixed with a little almond extract and a touch of cream can work as a substitute, though the flavor will be less intense.