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Pistachio Cream Choux

Pistachio Cream Choux is a dream come true! Prepare this amazing dessert recipe with Violife Just Like Cream Cheese and impress everyone! Discover recipe!

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  • cooktimeCooking time35 min
  • preparation timePrep time30 min
  • servingsServingsPortions 8
indulging desserts
Cream Cheese
vegetarian recipes
recipe image Pistachio Cream Choux
For the choux pastry:
  • 5 eggs
  • 4 oz unsalted butter
  • 3.5 oz whole milk
  • 4.5 oz water
  • 4.5 oz all-purpose flour
  • 1 tablespoon caster sugar
  • ½ teaspoon salt
For the craquelin:
  • 2.5 oz butter
  • 3.5 oz caster or icing sugar
  • 3.5 oz all-purpose flour
For the pistachio cream:
  • 2 Violife Just Like Cream Cheese block
  • 6 tbsp maple syrup
  • 1 vanilla pod
  • 5 oz pistachio paste/butter
  • 6 tbsps chopped Pistachios for garnishing
  • icing sugar for garnishing
  1. Preheat your oven to 375˚F and line three baking trays with parchment paper.
  2. Place all the ingredients for the craquelin in a stand mixer fitted with the paddle attachment. Beat until combined.
  3. Turn out the sticky dough on to a large piece of parchment paper then top with another piece.
  4. Using a rolling pin, roll out the dough 1cm thick. Place the dough in the baking sheets into the freezer for one hour.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Bake in a preheated oven for approx. 35 minutes.
  11. Meanwhile to make the cream, combine all the ingredients in a bowl. Place into a piping bag with a nozzle.
  12. 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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