Skip to main content

Raspberry and Bleu d’Auvergne choux buns

Raspberry and Bleu d’Auvergne choux buns

Ingredients for 25 choux buns:

  • Choux pastry:
  • 0.5 litres of water
  • 200g butter
  • 300g flour
  • 15g salt
  • 9 eggs
  • 40g Roquefort (or Bleu d’Auvergne)
  • Garnish:
  • 250g raspberries
  • 3 sheets of gelatine
  • 150g diced blue cheese


  • Step 1

    Make the pastry and bake the choux buns, then cut them in two

  • Step 2

    Stew the raspberries and add the gelatine

  • Step 3

    Leave to cool

  • Step 4

    Spread a little of the raspberry compote on the bottom half of each choux bun

  • Step 5

    Add the cubes of blue cheese and top with the other half of the choux bun