Raspberry and pistachio chou buns

Chou craquelin
The teams of Arpège, Elior Group’s Parisian brand, create tasty desserts for B&I employees. Discover their delicious pistachio chou bun

  • 75g shelled pistachios
  • 150g raspberry coulis

Ingredients for the crackers
  • 75g brown sugar
  • 75g butter
  • 75g flour

Ingredients for the chou pastry
  • 150g water
  • 150g milk
  • 5 eggs
  • 125g butter
  • 20g sugar
  • 2g salt
  • 180g flour

Ingredients for the cream
  • 400g 35% liquid cream
  • 100g raspberries
  • 45g icing sugar
  1. Chou cracker preparation: Mix the 3 ingredients. Spread thinly (1mm) between two sheets of baking paper and put in freezer. Using a cookie cutter, cut out the chou-bun circles. Store in the freezer until the chou buns are cooked.
  2. Chou-pastry preparation: Heat the water, milk, butter, salt and sugar in a saucepan. When the butter is completely melted, add all the flour and, using a spatula, mix over a low flame until the flour is fully incorporated. Transfer the panada to a salad bowl and add the eggs one by one, adjusting according to the texture (the dough should not be too runny). Place several small spoonfulls of the chou-pastry mixture on a baking sheet. Place one chou cracker per chou bun, bake at 200 ° C for 20-25min, without opening the oven.
  3. Cream preparation: whip the cream. Mix the raspberries and add to the cream together with the icing sugar. Store in a cool place in a piping bag with a fluted nozzle.
  4. Dressing: cut the chou buns in two, garnish with the raspberry cream, close with the upper part and sprinkle with the blanched pistachios. Pour the raspberry coulis over the chou buns just before serving.  


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