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 litre 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

Raspberry and Bleu d’Auvergne choux buns

Ingredients for 25 choux buns:

Method:

You may also like...

Chocolate and pear tart

Red berry crumble tart

Cucumber with fromage frais and fresh herbs

Five-minute sea bass