Ingredients
- All-Purpose Flour: 75 g (sifted)
- Unsalted Butter: 50 g (cubed)
- Water: 125 ml
- Large Eggs: 3 (at room temperature)
- Granulated Sugar: 1 tbsp
- Pure Pistachio Paste: 100 g (for filling)
- Dark Chocolate: 150 g (for glazing)
Instructions
- Step 1: Preheat the oven to 200°C (395°F). In a saucepan, combine the water, butter, and sugar, and bring to a rolling boil. Remove from heat immediately, dump in the sifted flour all at once, and stir vigorously with a wooden spoon until a ball of dough (panade) forms and pulls away cleanly from the sides of the pan.
- Step 2: Transfer the dough to a mixing bowl and beat for 1-2 minutes to cool slightly. Add the eggs one at a time, beating thoroughly after each addition until fully incorporated, stopping when the dough is glossy and thick enough to hold its shape, creating a "V" shape when lifted with a spatula.
- Step 3: Transfer the choux dough to a piping bag fitted with a large round tip. Pipe 12-14 equal mounds onto a baking sheet lined with parchment paper, leaving 5 cm between them. Bake for 15 minutes at 200°C, then reduce the temperature to 170°C (340°F) and bake for an additional 15-20 minutes until the buns are deep golden and hollowsounding; pierce the bottoms slightly and let cool completely on a wire rack.
- Step 4: Prepare the pistachio filling by combining the pure pistachio paste with your preferred base (e.g., whipped cream or pastry cream). Chill the finished filling for at least 30 minutes until firm enough to pipe.
- Step 5: Melt the dark chocolate gently over a double boiler or in the microwave. Once cooled, pierce the bottom of each choux bun and fill with the pistachio cream using a piping bag. Dip the tops of the filled buns into the melted dark chocolate and allow the glaze to set before serving.
Notes
- Achieving the perfect choux dough texture is key; stop adding the eggs when the batter forms a slow, glossy ribbon and holds a definitive 'V' shape when lifted with a spatula, ensuring the buns rise properly.
- Store filled choux buns in an airtight container in the refrigerator for up to 3 days, but be aware the crisp shell will soften slightly due to the chilled filling.
- If the chocolate glaze is stable, try placing slightly softened, filled buns in the freezer for 10-15 minutes before serving for a firmer filling and a satisfying textural contrast.
- Enhance the richness of the dark chocolate and pistachio with a light dusting of powdered sugar or serve alongside a fresh raspberry coulis for a bright, complementary finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American