Air gourmand

Navigation :

Choux buns with Carré Roussot and rhubarb chutney

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


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


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.



  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.



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