Petit Choux with Carré Roussot and rhubarb chutney

Petit Choux with Carré Roussot and rhubarb chutney

45 min
50 min
4 people

Ermitage cheese used : Carré Roussot

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  • Carré Roussot Ermitage ½ Carré Roussot Ermitage
  • butter 30g of butter
  • water 12.5cl of water
  • flour 60g of wheat flour
  • eggs 2 eggs
  • rhubarb 250g of rhubarb
  • sugar 90g of granulated sugar
  • red oinion ½ onion
  • balsamic vinegar 5cl of balsamic vinegar


Choux pastry

  1. Bring the water and butter to the boil.
  2. Remove from the heat and add all the flour.
  3. Stir with a wooden spoon until the water is absorbed, then return to a low heat.
  4. Stir constantly until the dough forms a ball that comes away from the side of the pan.
  5. Pour the dough into a bowl, let it cool and then add an egg. Mix until it is completely incorporated into the dough before adding the second egg.
  6. Using a piping bag, pipe the mixture onto a baking tray lined with baking paper.
  7. Bake at 180°C (gas mark 6) for 25 minutes.

The garnish

  1. Place the rhubarb, chopped onion, sugar and vinegar in a saucepan and cook over medium heat for 45 minutes.

The assembly

  1. Cut the choux pastries in half.
  2. Add a small spoonful of chutney and a piece of Carré Roussot.
  3. Reseal the choux.
  4. When ready to serve, reheat the choux for 5 minutes at 180°C (gas mark 6) until the cheese has melted.

Gourmet tip

You can blend the chutney to make it smooth!