Choux pastry cheese puffs with Tome du Lomont and Béchamel sauce

Choux pastry cheese puffs with Tome du Lomont and Béchamel sauce

30 min
30 min
4 people

Ermitage cheese used : Tome du Lomont

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  • Tome du Lomont 40g of Tome du Lomont
  • butter 30g of butter
  • water 12.5cl of water
  • flour 62g of wheat flour
  • eggs 2 eggs
  • salt Sea Salt
  • pepper Pepper
  • ham 2 slices of white ham
  • mushrooms of Paris 8 mushrooms of Paris
  • bechamel 40cl of bechamel


  1. Bring the water and butter to the boil.
  2. Remove from heat and add all the flour.
  3. Stir with a wooden spoon until the water is absorbed and return to a low heat.
  4. Stir constantly until the dough is dry (it should form a ball that comes off the side of the pan).
  5. Pour the dough into a bowl and let it cool. Add the first egg. Mix until it is completely incorporated into the dough.
  6. Repeat with the other egg.
  7. Add the Tome du Lomont and mix well.
  8. Using a piping bag, pipe the dough into balls, taking care to space them out as much as possible as the choux will expand.
  9. Add pepper and a little sea salt.
  10. Bake at 180°C (gas mark 6) for 25 minutes in a rotating oven.
  11. Chop and fry the mushrooms in a little fat.
  12. Mix them with the chopped ham and the béchamel sauce. Add a little salt.
  13. Cut the choux in half and fill them with the stuffing.
  14. Heat for 5 minutes in the oven at 200 °C (gas mark 6) before serving.

This recipe was designed by Chef Nini.
You can find all his recipes on:

Gourmet tip

Prepare the choux and filling in advance and garnish at the last minute. Store the choux in a metal tin.