Choux Buns with Pistachio Crème

Serves 8

Time 1 hour plus chilling

Ingredients

For the Craquelin

50g unsalted butter, softened

50g light brown sugar

50g plain flour

For the Choux Pastry

120ml water

60g unsalted butter, cubed

½ tsp sea salt

½ tsp sugar

75g plain flour, sifted

2 large eggs, beaten

For the Pistachio Crème Pâtissière

300ml whole milk

3 egg yolks

60g caster sugar

25g plain flour

1 tsp vanilla extract

50g pistachio paste

Method

In a bowl, cream together the softened butter and light brown sugar until smooth. Gradually add the plain flour, mixing until it forms a soft dough. Roll the dough between two sheets of parchment paper to about 2 mm thick. Place in the freezer for 15-20 minutes until firm, then cut out 4 cm rounds to match the choux buns. Return the rounds to the freezer until needed.

In a medium saucepan, heat the water, cubed butter, salt, and sugar over medium heat. Bring the mixture to a rolling boil, then immediately add the sifted flour all at once. Stir vigorously with a wooden spoon until the dough comes together and starts to pull away from the sides of the pan, forming a smooth ball. Continue cooking for 1-2 minutes to dry out the dough slightly.

Transfer the dough to a mixing bowl and let it cool for a few minutes. Gradually add the beaten eggs, a little at a time, mixing well after each addition until the dough reaches a smooth, pipeable consistency that forms a V-shape when it falls off the spoon.

Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper. Transfer the choux pastry to a piping bag fitted with a plain round tip. Pipe 4 cm rounds onto the prepared baking sheet, leaving space between each bun.

Place a frozen craquelin round on top of each choux bun. Bake for 25-30 minutes, or until the buns are golden brown and crisp. Allow to cool completely on a wire rack.

In a medium saucepan, bring the milk to a gentle simmer over medium heat. In a separate bowl, whisk together the egg yolks, caster sugar, and plain flour until smooth. Gradually pour the hot milk into the egg mixture, whisking continuously to avoid curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened and smooth.

Remove from heat and stir in the vanilla extract and pistachio paste until fully combined. Transfer to a bowl, cover with cling film (pressed directly onto the surface to prevent a skin from forming), and refrigerate until completely chilled.

Once the choux buns and pistachio crème pâtissière have cooled, transfer the crème pâtissière to a piping bag fitted with a small nozzle. Make a small hole in the bottom of each choux bun and fill generously with the pistachio crème.