Nadiya Hussain’s rose & pistachio choux stack recipe

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6 - 8




30 min


22 min

Bake Off winner Nadiya Hussain’s delicate rose and pistachio choux stack is almost too pretty to eat. Go for a birthday cake with a twist and whip up this profiterole pile – delish!


  • For the dough:
  • 50g unsalted butter
  • 65g plain flour
  • 2 eggs, beaten in a jug
  • For the filling:
  • 300ml double cream
  • 2tbsp icing sugar
  • 1tsp vanilla extract
  • For the decoration:
  • 250g ready-to-roll white fondant
  • 3tbsp rose water
  • 100g pistachios, roughly chopped


  • Grease 2 baking trays with a little butter and set aside.

  • Put the butter, 150ml water and a pinch of salt into a pan. When the butter has melted, bring to the boil and remove from the heat. Quickly add the flour and beat until the dough comes together.

  • Slowly add the egg, beating continuously – the mix will be thick, smooth and shiny. Spoon into a piping bag fitted with a 1cm nozzle. Pipe 22-24 small buns onto the baking trays. Wet the ends of your finger and dab the points of the dough – this will stop the tips from burning.

  • Place in the oven for 10 mins, then reduce the temperature to 170C fan, gas 5, and bake for another 12 mins. Slide the buns onto a wire rack and make a small hole in the base of each one with a skewer to allow the air to release.

  • Meanwhile, whisk the cream, icing sugar and vanilla until it forms soft peaks. Spoon into a piping bag with a tip small enough to insert into the holes made in the bases. Fill each cooled choux bun with cream and set aside.

  • Grate the fondant into a pan with the rose water and 2tbsp water. Melt over a low heat until dissolved and smooth. Dip the top of each bun into the mixture, then sprinkle with pistachios. Stack the buns on a cake stand and serve.

Top tip for making Nadiya Hussain’s rose & pistachio choux stack

If you don't fancy the rose icing you could use melted chocolate instead.

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