Ingredients
Scale
- 1 cup (240ml) water
- 1/2 cup (115g) unsalted butter, cut into pieces
- 1/4 teaspoon salt
- 1 cup (120g) all-purpose flour
- 4 large eggs
- 1 cup (100g) shelled pistachios, roughly chopped
- 6 ounces (170g) dark chocolate, finely chopped
- 1/4 cup (30g) powdered sugar (for dusting)
Instructions
- Step 1: Combine water, butter, and salt in a medium saucepan. Bring to a rolling boil over medium-high heat, stirring until butter is completely melted. Remove from heat.
- Step 2: Add flour all at once to the boiling mixture, stirring vigorously with a wooden spoon or spatula until a smooth dough forms and pulls away from the sides of the pan. This will take about 1-2 minutes. Cook for 1-2 minutes more to dry out the dough slightly.
- Step 3: Transfer the dough to a mixing bowl. Let it cool slightly (about 5 minutes), then beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. The batter should be thick and slightly sticky. Fold in half of the chopped pistachios.
- Step 4: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Using a piping bag fitted with a large round tip (or a zip-top bag with a corner snipped off), pipe 2-inch mounds of dough onto the prepared baking sheet, leaving space between them.
- Step 5: Bake for 20-25 minutes, or until golden brown and puffed. Let cool completely on a wire rack.
- Step 6: Melt the dark chocolate. Once the choux buns are cool, drizzle the melted chocolate over the top. Sprinkle with remaining pistachios and powdered sugar. Let the chocolate set before serving.
Notes
- Store leftover choux buns in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.
- For a delightful warm-up, gently reheat the choux buns in a low oven (around 300°F) for a few minutes to melt the chocolate and refresh the pastry.
- Serve these pistachio chocolate choux buns with a scoop of vanilla ice cream for an irresistible dessert combination.
- To prevent the choux pastry from deflating, ensure your eggs are at room temperature before adding them to the dough, as this helps them incorporate better.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American