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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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  • cooktimeCooking time35 min
  • preparation timePrep time30 min
  • servingsServingsPortions 8
Dessert
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.
Violife

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