Pistachio choux buns

Pistachio choux buns

By
From
Decorated
Photographer
Danielle Wood

These bite-size choux buns make a cute centrepiece for an afternoon tea or dinner party dessert and aren’t as much work as their croquembouche cousin. Once baked, the empty choux buns can be frozen: just pop them in the oven for five minutes once they’ve defrosted to crisp them up. Try these filled with sweetened whipped cream and dipped in chocolate for classic profiteroles or piped into éclair shapes.

For the choux buns:

Ingredients

Quantity Ingredient
70g plain flour
1 teaspoon caster sugar
1/4 teaspoon salt
55g unsalted butter
2 medium eggs

For the pistachio cream filling:

Quantity Ingredient
70g shelled pistachios, finely ground
2 tablespoons icing sugar
200ml double cream

For the glaze:

Quantity Ingredient
250g instant fondant icing
green paste or gel food colouring

To decorate:

Quantity Ingredient
30g shelled pistachios, roughly chopped
edible gold sprinkles

Equipment

Quantity Ingredient
piping bag, tted with 10 mm plain icing tip, and a 5 mm tip for filling the buns

Method

  1. Preheat the oven to 200°C and line 2 baking trays with baking parchment. Sift the flour, sugar and salt into a bowl. Warm the butter with 150 ml water in a large saucepan over a very low heat until the butter has melted. Increase the heat and bring to the boil. Remove from the heat and immediately beat in the flour mixture until there are no lumps. Set aside to cool until just warm.
  2. In a jug, beat the eggs. Gradually add the eggs to the flour mixture, beating constantly until the mixture is smooth, glossy and will drop off of a spoon after 3–4 seconds. Transfer the choux mixture to the piping bag fitted with a plain icing tip and pipe 24 small buns on to your prepared baking trays at least 2 cm apart. Bake in the oven for 15–25 minutes or until risen, golden brown and crisp. Remove the buns from the oven and make a small hole in the base of each one with a skewer to release the moisture from inside. Return the buns, upside down, to the oven for another 5 minutes and cool on a wire rack.
  3. Make the pistachio cream filling by whisking all the ingredients together in a clean bowl until the cream holds its shape. To make the glaze, mix the instant fondant icing with 3–3½ tablespoons warm water and a small amount of food colouring until just runny enough to coat the buns.
  4. Assemble the choux buns just before serving. Fill the piping bag fitted with a 5 mm tip with the pistachio cream and fill each choux bun. Coat with the fondant and top with some of the roughly chopped pistachios or a single gold sprinkle.
Tags:
cake
cakes
baking
decorating
party
special
occasion
birthday
april
carter
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