Why You’ll Love This Recipe
These Pistachio Chocolate Choux Buns are a delightful and elegant treat that’s perfect for any special occasion or dessert lover. The crisp and light choux pastry pairs beautifully with the creamy pistachio filling, while the dark chocolate glaze adds a touch of decadence. Roasted pistachios add texture and flavor, making each bite a rich and satisfying experience. Plus, the combination of pistachio and chocolate creates a heavenly balance of sweet, nutty, and slightly bitter flavors that will surely captivate your taste buds.
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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Make the Choux Pastry:
- Preheat your 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.
- 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.
- 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.
- 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.
Prepare the Pistachio Pastry Cream:
- 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.
- 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.
Make the Chocolate Glaze:
- 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.
Fill the Buns:
- 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.
Glaze and Garnish:
- 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.
- Add a whole pistachio to the top of each bun for garnish and a festive touch, and dust with edible gold or glitter if using.
Servings and Timing
- Servings: 12
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Additional Time: 1 hour
- Total Time: 2 hours 15 minutes
Variations
- Flavored Glaze: Instead of using dark chocolate, you can make a white chocolate or milk chocolate glaze for a sweeter twist.
- Nut Substitution: If you prefer, you can use hazelnuts or almonds in place of pistachios for a different flavor profile.
- Mini Buns: For a bite-sized version, pipe smaller rounds and fill them with pistachio cream for individual servings.
Storage/Reheating
- Storage: The choux buns are best enjoyed the day they are assembled. However, unfilled choux shells and pistachio pastry cream can be stored separately in the refrigerator for up to 2 days. The filled buns are best stored in the fridge and eaten within 24 hours.
- Reheating: If you’ve made the buns in advance, you can reheat the shells in a 300°F (150°C) oven for about 5 minutes to crisp them up before filling with cream.
FAQs
1. Can I make the choux pastry ahead of time?
You can make the choux pastry ahead of time and store the baked shells in an airtight container for up to 2 days. Just fill them with the pistachio cream right before serving.
2. What if I don’t have pistachio paste?
If you don’t have pistachio paste, you can substitute it with finely ground pistachios mixed with a bit of sugar and a little milk to achieve a similar texture.
3. Can I use a different glaze instead of chocolate?
Yes, you can use a white chocolate glaze, or even a fruit glaze (like raspberry) for a different flavor combination.
4. Can I freeze the choux buns?
Yes, you can freeze the unfilled choux shells for up to 1 month. To fill, simply thaw and pipe in the pistachio cream, then glaze.
5. Can I make this recipe without a piping bag?
You can use a plastic sandwich bag with the tip cut off as a makeshift piping bag. Alternatively, you can use a spoon for filling and spreading the cream.
6. How do I know when my choux pastry is done baking?
The choux pastry is done when it’s puffed up and golden brown. It should sound hollow when tapped on the bottom. Be sure not to open the oven during the first 20 minutes of baking.
7. Can I add other flavorings to the pistachio cream?
Yes, you can add a little lemon zest or a splash of almond extract to the pistachio cream for an extra layer of flavor.
8. Can I make the pistachio cream without eggs?
Yes, you can use a custard powder mix or a vegan alternative for the eggs in the pistachio cream.
9. Can I use a store-bought glaze?
While a store-bought glaze could work in a pinch, homemade chocolate glaze adds a rich, smooth texture that complements the pistachio cream perfectly.
10. How should I garnish the choux buns?
Chopped roasted pistachios, whole pistachios, and edible gold dust make a lovely garnish, but you can also use crushed nuts or edible flowers for a more personalized touch.
Conclusion
These Pistachio Chocolate Choux Buns are the epitome of elegance and indulgence. The combination of light choux pastry, creamy pistachio filling, and rich chocolate glaze creates a dessert that’s both refined and delicious. Whether you’re preparing them for a special occasion or treating yourself to something luxurious, these choux buns will undoubtedly be a showstopper!
Pistachio Chocolate Choux Buns Recipe
Delicate choux pastries filled with creamy pistachio pastry cream and topped with a glossy dark chocolate glaze, garnished with roasted pistachios and gold dust.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
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
- Preheat your 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.
- 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.
- 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.
- 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.
- Prepare the Pistachio Pastry Cream: 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.
- 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.
- Make the Chocolate Glaze: 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.
- Fill the Buns: 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.
- Glaze and Garnish: 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.
- Add a whole pistachio to the top of each bun for garnish and a festive touch, and dust with edible gold or glitter if using.
Notes
Choux buns are best enjoyed the day they are assembled. Unfilled shells and pistachio pastry cream can be stored separately in the refrigerator for up to 2 days.
The choux buns can be frozen unfilled for up to 1 month. Thaw and fill with pistachio cream before glazing.
For a different glaze, try white or milk chocolate instead of dark chocolate.
For mini versions, pipe smaller rounds and fill with pistachio cream for individual servings.
Nutrition
- Serving Size: 1 bun
- Calories: 250
- Sugar: 18g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
