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Pistachio Chocolate Choux Buns Recipe

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4.8 from 56 reviews

Delight in these elegant Pistachio Chocolate Choux Buns, featuring light and airy choux pastry filled with a rich pistachio pastry cream, topped with a glossy dark chocolate glaze, and garnished with crunchy roasted pistachios. This decadent dessert offers a perfect balance of nutty and chocolate flavors, making it ideal for special occasions or a luxurious treat.

Ingredients

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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

  1. Make the Choux Pastry: Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper. In a medium saucepan, combine water, milk, butter, sugar, and salt. Heat over medium until the mixture boils.
  2. Add Flour and Form Dough: Remove pan from heat and quickly add all the flour at once, stirring vigorously until combined. Return to medium heat, stirring constantly for about 2 minutes until dough forms a smooth ball that pulls away from the sides.
  3. Cool and Add Eggs: Let the dough cool for 5 minutes. Using a mixer, beat in eggs one at a time, ensuring each is fully incorporated. The dough should finish glossy, thick, yet pipeable.
  4. Pipe and Bake: Transfer dough to a piping bag with a large round tip. Pipe 2-inch rounds spaced 2 inches apart on the prepared tray. Smooth peaks with a wet fingertip. Bake for 25–30 minutes, avoiding opening the oven during the first 20 minutes. Cool completely on a wire rack.
  5. Prepare the Pistachio Pastry Cream: Whisk egg yolks, sugar, and cornstarch until smooth. Heat milk to simmer in a saucepan. Gradually temper egg mixture with hot milk, whisking constantly.
  6. Cook the Pastry Cream: Return mixture to saucepan and cook over medium heat, whisking constantly until thickened and bubbling. Remove from heat; stir in butter, pistachio paste, and vanilla. Press plastic wrap onto surface and refrigerate until fully chilled.
  7. Make the Chocolate Glaze: Heat cream in a saucepan until simmering. Pour over chopped chocolate; let sit 2 minutes. Stir until smooth, then mix in butter until shiny and combined.
  8. Fill the Buns: Poke a hole in the bottom of each choux bun. Fill a piping bag with chilled pistachio cream and pipe into each bun until filled and slightly heavy.
  9. Glaze and Garnish: Dip tops of filled buns into chocolate glaze, allowing excess to drip off. Place on a rack to set slightly. Optionally pipe a swirl of remaining pistachio cream on top, sprinkle with chopped pistachios, add a whole pistachio, and dust with edible gold or glitter for an elegant finish.

Notes

  • Do not open the oven during the first 20 minutes of baking to prevent the buns from collapsing.
  • Ensure the dough is glossy and pipeable after adding eggs for proper puffing.
  • Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
  • Use high-quality 70% dark chocolate for the best glaze texture and flavor.
  • Chilled pastry cream should be thick enough to pipe but still smooth.
  • Store filled buns in the refrigerator and consume within 2 days for optimal freshness.

Keywords: pistachio choux buns, chocolate glaze choux, pistachio pastry cream, French dessert, choux pastry recipe

Find it online: https://todayfoodrecipe.com/pistachio-chocolate-choux-buns-recipe/