Dessert

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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Cooking time35 min
Prep time30 min
ServingsPortions 8

brunch

Dessert

French

Pastries

INGREDIENTS
DIRECTIONS

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

Preheat your oven to 375˚F 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.