A crisp choux shell, luscious pistachio cream, and rich chocolate glaze — let’s bake magic.
Looking for the perfect blend of nutty richness and elegant texture? These Pistachio Chocolate Choux Buns strike the balance between bakery flair and homemade charm. Whether you’re prepping for a dinner party or simply indulging in your love for pistachio desserts, this guide will walk you through every step: from creating a stable pâte à choux to filling and glazing like a pro.
Don’t miss our Italian-style pistachio cream recipe if you want to elevate the filling to artisanal level.
Ingredients
For the Choux Pastry
- ½ cup (120ml) water
- ½ cup (120ml) whole milk
- ½ cup (113g) unsalted butter
- 1 tbsp sugar
- ¼ tsp salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
For the Pistachio Pastry Cream
- 2 cups (480ml) whole milk
- ½ cup (100g) granulated sugar
- ¼ cup (30g) cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter
- ½ cup (120g) pistachio paste (preferably homemade or premium)
- ½ tsp vanilla extract
For the Chocolate Glaze
- 150g 70% dark chocolate, chopped
- 3 tbsp heavy cream
- 1 tbsp unsalted butter
Garnish
- Chopped roasted pistachios
- Whole pistachios
- Optional: Edible gold dust or glitter
Instructions
1. Make the Choux Pastry
Preheat the oven to 400°F (200°C). In a medium saucepan, combine milk, water, butter, sugar, and salt. Bring to a boil.
Add flour:
Remove from heat and stir in flour all at once until it forms a dough. Return to heat and cook for 2 minutes while stirring.
Cool & add eggs:
Let the dough cool for 5 minutes. Beat in eggs one at a time until dough becomes glossy and pipeable.
Pipe & bake:
Using a piping bag, pipe 2-inch rounds onto a tray lined with parchment. Bake for 25–30 minutes without opening the oven. Cool on a wire rack.
2. Prepare Pistachio Pastry Cream
Whisk yolks, sugar, and cornstarch in a bowl. Simmer milk separately, then slowly pour into yolk mixture while whisking.
Return to saucepan, cook over medium heat until thickened. Stir in butter, pistachio paste, and vanilla. Cover with plastic wrap and chill.
Looking for a fresh pistachio dessert idea? Try our pistachio mousse with chocolate ganache.
3. Make the Chocolate Glaze
Heat cream to simmering and pour over chopped chocolate. Let sit 2 minutes, stir, then mix in butter until glossy.
4. Fill and Assemble
Poke a hole in the base of each choux. Pipe in chilled pastry cream until buns feel plump. Dip tops in chocolate glaze and let set. Top with pistachio cream, chopped pistachios, and gold dust.
Storage Tips
- Best enjoyed same day. Shells stay crisp, and filling holds shape.
- Prep ahead? Store unfilled buns in airtight container (1 day at room temp) and cream in fridge.
- Avoid refrigerating filled buns — they become soggy.
Looking for inspiration? Try our vegan pistachio cream brownies for a rich and chewy plant-based option.
Nutritional Info (Per Serving)
| Calories | Fat | Sugar | Carbs | Protein |
|---|---|---|---|---|
| 271 | 14g | 15g | 26g | 9g |