Strawberry Pistachio Choux Pastry Recipe

Begin by preheating your oven to 200 degrees Celsius (390 degrees Fahrenheit). In a saucepan, combine water, butter, and salt. Heat the mixture over medium heat until the butter is melted and the water begins to boil.

Next, remove the saucepan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture is smooth and pulls away from the sides of the pan. Allow it to cool for a few minutes.

Once cooled, add the eggs one at a time, mixing well after each addition until the dough is glossy and holds its shape. Transfer the dough into a pastry bag.

Line a baking sheet with parchment paper, and pipe small mounds of dough, leaving enough space between each. Bake for about 25-30 minutes or until they are golden brown and puffed.

While the pastries are baking, prepare the strawberry filling. In a blender, combine fresh strawberries and sugar. Blend until smooth. Pour the mixture into a saucepan and heat over medium heat until it thickens, stirring frequently.

In a separate bowl, whip the heavy cream until soft peaks form. Fold in the vanilla extract and the cooled strawberry mixture until well incorporated. Chill the filling in the refrigerator until the choux pastries are ready.

Once the choux pastries are cool, use a small knife to carefully cut a slit in the side of each pastry. This will allow you to fill them without bursting.

Fill a pastry bag with the strawberry filling, and pipe it into each pastry. Make sure to fill them generously for an extra burst of flavor!

To finish off, sprinkle the tops of the filled pastries with chopped pistachios and dust them lightly with powdered sugar.

Serve immediately to enjoy the crispiness of the choux together with the creamy strawberry filling and the crunch of pistachios.