Ingredients
Scale
- 1 cup water
- 1/2 cup (1 stick) unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup shelled pistachios, roughly chopped
- 8 ounces semi-sweet chocolate, finely chopped
- 1/4 cup heavy cream
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Combine water, butter, and salt in a medium saucepan over medium heat. Bring to a rolling boil, stirring until butter is melted.
- Step 2: Remove from heat and add flour all at once. Stir vigorously with a wooden spoon or spatula until a smooth dough forms and pulls away from the sides of the pan. This is called a pate a choux.
- Step 3: Beat in eggs one at a time, mixing well after each addition until the dough is smooth and glossy. Fold in half of the chopped pistachios.
- Step 4: Transfer the dough to a pastry bag fitted with a large round tip (or use two spoons to carefully drop mounds onto the baking sheet). Pipe 2-inch mounds onto the prepared baking sheet, leaving space between each.
- Step 5: Bake for 25-30 minutes, or until golden brown and puffed. Let cool completely on a wire rack.
- Step 6: Meanwhile, melt chocolate and heavy cream in a double boiler or microwave until smooth. Dip the cooled choux buns into the melted chocolate, then sprinkle with the remaining chopped pistachios. Let the chocolate set before serving.
Notes
- Store leftover choux buns in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.
- For a warm, gooey treat, reheat the choux buns briefly in the microwave or oven before serving.
- Serve these delightful pistachio chocolate choux buns with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent touch.
- To prevent the choux pastry from deflating, ensure the eggs are at room temperature and mix them thoroughly into the dough for a smooth, glossy consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American