The best pistachio chocolate choux buns combine delicate pastry, silky cream, and rich chocolate into one elegant dessert. Light and airy choux pastry forms the base, baked until golden and hollow, ready to be filled with a luscious pistachio cream and finished with glossy chocolate. The contrast between crisp pastry and smooth filling makes every bite irresistible.
Why You’ll Love This Recipe
The best pistachio chocolate choux buns offer a perfect balance of textures and flavors. The crisp outer shell contrasts beautifully with the creamy filling.
They look sophisticated and bakery-worthy, yet the process is straightforward when broken into steps. Choux pastry may seem intimidating, but it relies on simple ingredients and careful timing.
Another reason to love this recipe is its versatility. You can adjust the sweetness, switch between dark or milk chocolate, or even create mini versions for elegant dessert platters.
The Best Pistachio Chocolate Choux Buns: Crisp, Creamy, and Decadent
- Total Time: 55 minutes
- Yield: 12 buns
- Diet: Vegetarian
Description
Light and airy choux buns filled with silky pistachio cream and topped with rich chocolate glaze. These elegant pastries combine nutty pistachio flavor with decadent chocolate for the ultimate dessert.
Ingredients
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 tsp salt
- 4 large eggs
- 1 cup heavy whipping cream
- 1/2 cup pistachio paste
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 2 tbsp heavy cream (for glaze)
- 2 tbsp chopped pistachios (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan, combine water, milk, butter, and salt. Bring to a boil.
- Remove from heat and add flour all at once. Stir until dough forms a ball and pulls away from the sides.
- Return to low heat for 1-2 minutes to dry slightly.
- Transfer to a bowl and cool for 5 minutes.
- Add eggs one at a time, beating well after each addition until smooth and glossy.
- Pipe or spoon small mounds onto baking sheet.
- Bake for 20-25 minutes until puffed and golden. Cool completely.
- Whip heavy cream with powdered sugar and vanilla, then fold in pistachio paste.
- Fill cooled choux buns with pistachio cream using a piping bag.
- Melt chocolate chips with heavy cream until smooth and dip tops of buns.
- Garnish with chopped pistachios and allow glaze to set before serving.
Notes
- Do not open oven during baking to prevent collapse.
- Ensure choux buns are fully cooled before filling.
- Store refrigerated for up to 2 days.
- You can freeze unfilled choux shells for later use.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Water
Forms the base liquid for choux pastry.
Unsalted butter
Adds richness and flavor to the dough.
All-purpose flour
Provides structure for the choux pastry.
Eggs
Create lift and structure as they steam during baking.
Salt
Enhances flavor and balances sweetness.
Granulated sugar
Adds slight sweetness to the pastry.
Pistachio paste
Delivers concentrated nutty flavor to the filling.
Heavy cream
Whipped to create a light, airy pistachio cream.
Powdered sugar
Sweetens the filling smoothly.
Dark chocolate
Used for dipping or drizzling over the buns.
Crushed pistachios (optional)
Add texture and decorative appeal.
Directions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a saucepan, combine water, butter, sugar, and salt. Bring to a gentle boil until the butter is fully melted.
Remove from heat and add flour all at once, stirring vigorously until the mixture forms a smooth dough and pulls away from the sides of the pan.
Return to low heat and cook for 1–2 minutes to dry the dough slightly. Transfer to a bowl and allow to cool for several minutes.
Add eggs one at a time, mixing thoroughly after each addition until the dough becomes smooth and glossy.
Pipe small mounds onto the prepared baking sheet, leaving space between each. Bake for 20–25 minutes, or until puffed and golden. Do not open the oven door during baking.
Allow the choux buns to cool completely.
For the filling, whip heavy cream with powdered sugar until soft peaks form. Fold in pistachio paste until evenly combined.
Fill each cooled choux bun with pistachio cream using a piping bag.
Melt dark chocolate and dip the tops of the buns or drizzle over them. Sprinkle with crushed pistachios if desired.
Allow the chocolate to set before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe yields approximately 12–15 choux buns.
Preparation time: 25 minutes
Baking time: 20–25 minutes
Cooling and filling time: 30 minutes
Total time: About 1 hour 20 minutes
Storage/reheating
Store filled choux buns in the refrigerator for up to two days.
For best texture, fill them shortly before serving. The unfilled shells can be stored in an airtight container at room temperature for one day or frozen for up to one month.
Avoid microwaving, as it can soften the pastry.
Variations and Customizations
The best pistachio chocolate choux buns can be customized easily. For a richer filling, mix mascarpone with whipped cream.
You may substitute white chocolate for dark chocolate if you prefer a sweeter finish. I have also experimented with adding a small amount of orange zest to the pistachio cream, which added subtle brightness.
For an extra-crisp shell, pierce the bottom of each bun after baking and return them briefly to the oven to dry.
You can also create a chocolate pastry cream filling instead of whipped pistachio cream for a different texture.
Mini choux buns make elegant bite-sized desserts for events and celebrations.
Nutrition and Dietary Info
Approximate values per bun (based on 15 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 240 kcal |
| Protein | 5 g |
| Carbohydrates | 18 g |
| Fat | 17 g |
| Saturated Fat | 9 g |
| Fiber | 1 g |
| Sugar | 10 g |
| Sodium | 110 mg |
Values may vary depending on ingredient brands and portion sizes.
Expert Tips & Customizations
Do Not Open the Oven
Opening the door can cause the choux to collapse.
Add Eggs Gradually
Ensure each egg is fully incorporated before adding the next.
Dry the Dough
Cooking the dough briefly helps achieve proper texture.
Fill Just Before Serving
This preserves the crispness of the pastry.
FAQs
Why did my choux buns collapse?
They may be underbaked or exposed to temperature changes too quickly.
Can I make the shells ahead of time?
Yes, store unfilled shells in an airtight container.
What is pistachio paste?
It is a smooth paste made from ground pistachios.
Can I freeze choux buns?
Unfilled shells freeze well; thaw before filling.
Can I use milk chocolate?
Yes, though it will result in a sweeter flavor.
How do I keep them crisp?
Store shells separately and fill shortly before serving.
Conclusion
The best pistachio chocolate choux buns combine crisp pastry, creamy pistachio filling, and rich chocolate for an elegant and indulgent dessert. With balanced flavors and impressive presentation, they are perfect for celebrations or refined treats. Once mastered, this recipe becomes a standout addition to any baker’s collection.
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