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Raspberry and Bleu d’Auvergne choux buns

A harmonious blend of sweet and savoury in an original recipe of choux pastry with raspberry and Auvergne blue cheese. An exceptional aperitif, yet simple and fast.

To be paired with Cointreau Berry Fizz

A harmonious blend of sweet and savoury in an original recipe of choux pastry with raspberry and Auvergne blue cheese. An exceptional aperitif, yet simple and fast.

To be paired with Cointreau Berry Fizz

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

Method:

  • 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