Dessert
Pistachio Cream Choux
Wondering what to do with pistachio cream? This pistachio cream recipe is ideal to use as a filling for choux, puffs, pastries and much more. Insanely delicious, super creamy with a fantastic fluffy texture that will make any dessert stand out!
Discover favourite recipe, pistachio cream choux! The most delicious pistachio cream recipe with Violife Creamy to use as a filling for your desserts!
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Cooking time35 minutes
Prep time30 minutes
DifficultyMedium
Servings8 portions
For the choux pastry:
- 5 eggs
- 115 g unsalted butter
- 100 g whole milk
- 130 g water
- 125 g all-purpose flour
- 1 tablespoon caster sugar
- ½ teaspoon salt
For the craquelin:
- 75 g butter
- 100 g caster or icing sugar
- 100 g all-purpose flour
For the pistachio cream:
- 2 Violife creamy
- 6 tbsp maple syrup
- 1 vanilla pod
- 150 g pistachio paste/butter
- 6 tbsps chopped Pistachios for garnishing
- icing sugar for garnishing
- Preheat your oven to 190˚C and line three baking trays with parchment paper.
- Place all the ingredients for the craquelin in a stand mixer fitted with the paddle attachment. Beat until combined.
- Turn out the sticky dough on to a large piece of parchment paper then top with another piece.
- Using a rolling pin, roll out the dough 1cm thick. Place the dough in the baking sheets into the freezer for one hour.
- To make the choux, in a medium saucepan combine water, milk and butter with sugar and salt, then bring to a boil. Remove the saucepan from the heat and add the flour, mixing quickly with a wooden spoon to combine and form a thick paste.
- Return to the heat and stirring constantly, cook for a couple of minutes to dry it. A thin film will form on the bottom when its ready.
- Transfer the dough to the bowl of a stand mixer with a paddle attachment and mix on medium speed to cool it down totally before adding the eggs one by one.
- The batter should be runny enough to hold a figure of 8. Place the pastry into a piping bag fitted with a round nozzle. Pipe 3cm blobs onto the lined baking trays, leaving a little space between.
- Remove the craquelin from the freezer and using a round cookie cutter, cut rounds the size of the piped choux pastry. Place on top of each choux.
- Bake in a preheated oven for approx. 35 minutes.
- Meanwhile to make the cream, combine all the ingredients in a bowl. Place into a piping bag with a nozzle.
- When the choux is ready and cooled. Slice the tops open and fill with the pistachio cream. Cover with the choux lids, sprinkle with icing sugar and some chopped pistachios.
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