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Pistachio Chocolate Choux Buns Recipe

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Delicate choux pastries filled with creamy pistachio pastry cream and topped with a glossy dark chocolate glaze, garnished with roasted pistachios and gold dust.

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

  1. Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
  2. In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Prepare the Pistachio Pastry Cream: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
  8. 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.
  9. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the cream thickens and begins to bubble.
  10. 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.
  11. Make the Chocolate Glaze: Heat the cream in a small saucepan until just simmering.
  12. 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.
  13. Fill the Buns: Use a small knife or piping tip to poke a hole in the bottom of each choux bun.
  14. Fill a piping bag with the chilled pistachio pastry cream and pipe into each bun until filled and slightly heavy.
  15. 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.
  16. Pipe a decorative swirl of leftover pistachio cream on top if desired, then sprinkle with chopped pistachios.
  17. 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

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