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
- 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 the water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
- Add Flour and Form Dough: 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.
- Cool and Add Eggs: 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.
- Pipe and Bake: 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.
- Cook the Pastry Cream: 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 and add a whole pistachio to finish. Add a dusting of edible gold or glitter for a festive touch, if using.
Notes
- Do not open the oven door during the first 20 minutes of baking to prevent the choux buns from collapsing.
- Ensure the dough is cool enough before adding eggs to prevent scrambling.
- Pressing plastic wrap directly on the pastry cream prevents a skin from forming.
- Pistachio paste can be found in specialty stores or made at home by blending roasted pistachios with a little sugar and oil.
- The buns can be prepared a day ahead; store filled buns refrigerated and glaze just before serving for best texture.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
