Pistachio Chocolate Choux Buns Recipe

Imagine flaky, airy choux buns cradling a luscious, nutty pistachio cream, each topped with a glossy, dark chocolate glaze and a sprinkle of emerald-green pistachios. That’s precisely what you get with Pistachio Chocolate Choux Buns – an irresistible blend of French pastry artistry and the comforting flavor combo of chocolate and pistachio. Whether you’re impressing guests or treating yourself to a decadent afternoon snack, these beauties always steal the show!

Ingredients You’ll Need

This recipe keeps it simple but elegant, relying on staple ingredients that each play a special role. Every component, from the eggs to the chocolate, brings a unique texture, flavor, or color, contributing to the sheer delight of Pistachio Chocolate Choux Buns.

  • Water: Creates steam in the oven, helping the choux buns rise and stay airy.
  • Unsalted butter: Adds richness and ensures the dough is silky and soft.
  • All-purpose flour: Forms the structure of the bun, giving it a delicate, crisp shell.
  • Large eggs: Bind everything together and add just the right amount of richness.
  • Salt: Enhances all the flavors and brings balance to the sweetness.
  • Heavy cream: Whipped into clouds, it makes the filling dreamy and light.
  • Pistachios, finely chopped: Bring color, crunch, and a wonderful nutty sweetness.
  • Dark chocolate: Melts into a gorgeously glossy glaze with deep flavor.
  • Powdered sugar: Sweetens the pistachio cream for a perfectly balanced filling.

How to Make Pistachio Chocolate Choux Buns

Step 1: Prepare Your Oven and Sheet

Preheat your oven to 400°F (200°C) to ensure it’s nice and hot for baking. Line a baking sheet with parchment paper so your choux buns lift right off and bake evenly, without any sticking. The initial heat is essential for helping your buns puff up beautifully.

Step 2: Make the Choux Pastry Dough

In a medium saucepan over medium heat, combine the water and unsalted butter. Stir gently as the butter melts. Once fully melted, add the flour and salt all at once, stirring vigorously with a wooden spoon. Keep stirring until the dough comes together smoothly and pulls away from the sides, forming a ball. Let it cool for a few minutes—hot dough will scramble eggs!

Step 3: Add the Eggs

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough will look slippery at first, but keep beating until it falls off your spoon in a thick, silky ribbon. This step gives Pistachio Chocolate Choux Buns their signature puff and softness.

Step 4: Pipe and Bake the Choux Buns

Spoon the silky dough into a piping bag fitted with a large round tip. Pipe out small mounds (about two inches apart) on your lined baking sheet. Bake in the preheated oven for 20–25 minutes, or until the buns are golden, puffed, and feel hollow when tapped. Transfer them to a wire rack to cool completely.

Step 5: Make the Pistachio Cream Filling

While the choux buns cool, whip your heavy cream to soft peaks. Gently fold in the powdered sugar and half of the finely chopped pistachios. The result is a nutty, velvety mixture that adds rich flavor and texture—perfect for filling your choux buns.

Step 6: Fill the Choux Buns

Once the choux buns are fully cool, slice each bun in half horizontally. Spoon or pipe a generous helping of the pistachio cream onto the base of each bun, then place the tops back on. You’ll want to see little clouds of cream peeking out for that irresistible, bakery-worthy look.

Step 7: Make the Chocolate Glaze

Melt your dark chocolate in a heatproof bowl set over simmering water, stirring until it’s shiny and smooth. Dip the top of each filled Pistachio Chocolate Choux Bun into the chocolate, letting any excess drip away.

Step 8: Finish with Pistachios

Before the chocolate sets, sprinkle the glazed tops with the remaining finely chopped pistachios. The result: a crown of green against glossy chocolate, making each bun as stunning as it is delicious. Let the chocolate set—and you’re ready to serve!

How to Serve Pistachio Chocolate Choux Buns

Pistachio Chocolate Choux Buns Recipe - Recipe Image

Garnishes

A sprinkle of extra chopped pistachios, a dusting of powdered sugar, or even a few chocolate curls on top will make your Pistachio Chocolate Choux Buns look every bit as heavenly as they taste. For special occasions, edible gold leaf or a zigzag of white chocolate really takes them over the top.

Side Dishes

Pair these showstopping choux buns with berries on the side, a drizzle of raspberry sauce, or even a scoop of vanilla bean ice cream. For an afternoon tea, a strong cup of coffee or a fragrant herbal tea is the dreamiest complement to the nutty richness and chocolatey glaze.

Creative Ways to Present

Stack your Pistachio Chocolate Choux Buns tall on a tiered cake stand for a swoon-worthy centerpiece, or arrange them in mini cupcake liners for elegant finger food. You can also serve them “deconstructed” with pistachio cream and chocolate sauce on the side for a DIY dessert experience!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store your filled choux buns in an airtight container in the refrigerator for up to two days. The buns will stay tender and the filling will remain fresh, though a little softening of the shell is normal and totally delicious.

Freezing

You can freeze unfilled choux buns for up to one month. Let them cool completely, place in a freezer bag, and reheat as needed. It’s best not to freeze the buns after filling, as the cream and chocolate glaze won’t retain their best texture once thawed.

Reheating

To regain that fresh-baked crispness, warm unfilled buns in the oven at 300°F (150°C) for five to eight minutes. Allow them to cool before filling and glazing. Filled buns don’t need reheating—just bring to room temperature for the best texture and flavor.

FAQs

Can I make Pistachio Chocolate Choux Buns in advance?

Absolutely! You can bake the choux buns a day ahead and fill them just before serving for optimal freshness. The flavors meld beautifully overnight, making for an even richer bite the next day.

Do I have to use dark chocolate for the glaze?

Dark chocolate offers a lovely balance to the sweet pistachio cream, but you can substitute milk or white chocolate if you prefer a sweeter glaze. Feel free to play with your favorite types!

What’s the best way to chop pistachios finely?

A food processor makes quick work of pistachios, but you can also chop them by hand with a sharp knife. Just go slowly to get even, pea-sized pieces that are perfect for both the filling and the garnish.

Can I flavor the cream filling in other ways?

Yes! Try folding in a few drops of orange blossom water, a bit of vanilla extract, or even a spoonful of mascarpone cheese to further enrich the pistachio cream and make Pistachio Chocolate Choux Buns uniquely yours.

Why did my choux buns deflate after baking?

Choux buns can deflate if underbaked or if they’re removed from the oven too soon. Make sure they’re golden brown and feel hollow when tapped before taking them out. Cooling them on a wire rack also helps keep their lovely shape.

Final Thoughts

Treat yourself and your loved ones to the magic of Pistachio Chocolate Choux Buns. With their crispy shells, airy texture, velvety filling, and chocolate crown, these pastries are pure bliss—so don’t be surprised if they disappear in minutes! Give them a try and make any day a little more extraordinary.

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