Air gourmand

Navigation :

Choux buns with Carré Roussot and rhubarb chutney

4
15 min
15 min
Be the first to
Choux buns with Carré Roussot and rhubarb chutney

IngredientS

The choux pastry:

  • 30 g of butter
  • 12.5 cl of water
  • 62 g of flour
  • 2 medium-sized eggs

 

The garnish:

  • 250 g rhubarb in pieces
  • 90 g sugar
  • ½ onion
  • 5 cl of balsamic vinegar
  • ½ Carré Roussot Ermitage

Preparation

The choux pastry:

  1.  Bring the water and butter to a boil.
  2. Remove from the heat and add flour.
  3. Stir with a wooden spoon until the water is absorbed and put back on low heat. Stir constantly until the dough forms a ball that peels off the wall of the pan.
  4. Pour the dough into a salad bowl, let cool and add an egg.Mix until completely incorporated into the dough before adding the second.
  5. Using a piping bag, place your dough on a baking sheet lined with parchment paper.
  6. Cook at 180 ° C, rotating heat, for 25 minutes.

 

The garnish:

Pour rhubarb, chopped onion, sugar and vinegar into a pan and cook on medium heat for 45 minutes.

 

Assembly:

  1. Cut choux buns in half.
  2. Add a little chutney spoon then a piece of Carré Roussot.
  3. Close choux buns.
  4. Heat the choux 5 minutes at 180 ° C, time to melt the cheese.

 

Tip: you can mix the chutney for a smoothy preparation.

CHEESE(S) IN THIS RECIPE

Roussot

It lapses into reddish when it’s matured!

Associations, work councils or cheese lovers, take advantage of direct selling to our chalet.
 

Find out more