Pistachio craquelin choux

Pistachio craquelin choux

Total: 1 hr 45 Min. | Active: 30 Min.
Nutritional value / piece: 231 kcal
, Fat: 17 g
, Carbohydrate: 15 g
, Protein: 4 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


40 g white flour
40 g coarse cane sugar
½ tsp matcha powder
40 g butter

Choux buns

1 ½ dl water
40 g butter, cut into pieces
1 tbsp sugar
2 pinches salt
90 g white flour
½ tsp matcha powder
3 eggs, beaten


200 g double cream cheese
100 g white chocolate, finely chopped
50 g unsalted, chopped pistachios
1 organic lime, use a little grated zest
2 ½ dl cream
1 tsp matcha powder
2 tbsp icing sugar
¼ tsp matcha powder
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.


Mix the flour, sugar and matcha powder. Add the butter, mix to form a dough. Roll out the dough (approx. 2 mm thick) between two sheets of baking paper, chill for approx. 30 mins.

Choux buns

Bring the water, butter, sugar and salt to the boil, reduce the heat. Add the flour and matcha powder all at once, stir with a wooden spoon for approx. 2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Using the dough hook on a mixer, gradually mix in the eggs; the dough should be soft but not runny. Transfer to a piping bag with a smooth nozzle (approx. 16 mm in diameter). Pipe approx. 16 mounds onto a baking tray lined with baking paper, ensuring they are well spaced out. Cut out approx. 16 circles (approx. 4 cm in diameter) from the craquelin, place on the mounds.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C (convection). Do not open the oven during baking! Then switch the oven off and leave to dry out for approx. 15 mins. with the door slightly ajar, remove from the oven, leave to cool on a rack.


Mix the cream cheese with the chocolate, pistachios and lime zest. Beat the cream with the matcha powder until stiff, fold into the cream cheese. Cut open the choux, spread the filling over the base. Place the lid on top of the choux. Mix the icing sugar with the matcha powder, dust over the choux.

Our recommendations

Similar recipes


Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 5,500 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.