Chu - pies with Roquefort and foie gras
4 servings
80 minutes
Choux is an exquisite dessert of French origin that has also become popular in Russian cuisine due to its tenderness and refined taste. In this variation, classic pastries gain a luxurious sound thanks to the savory Roquefort and rich foie gras. Their airy dough, made from milk and butter, serves as the perfect base for an elegant filling combination. The delicate balance of creamy softness and spicy richness creates a unique gastronomic experience. Choux is served fresh, with a crispy shell and soft, aromatic center. This delicacy often adorns festive tables, surprising guests with its exquisite taste and presentation.
1
Pour the milk into a pot, add butter and a pinch of salt. Heat on low, stirring with a wooden spatula. When it starts to boil, add all the flour and cook, stirring constantly, for another 3 minutes. Remove the pot from the heat and let it cool.
- Milk: 300 ml
- Butter: 200 g
- Salt: to taste
- Wheat flour: 150 g
2
Meanwhile, preheat the oven to 180 degrees, grease one or two sheets of baking paper with oil, and prepare the filling: mix the foie gras with lightly whipped cream, and blend the cheese well with softened butter.
- Foie gras: 100 g
- Cream: 4 tablespoons
- Roquefort cheese: 100 g
- Butter: 200 g
3
When the milk mixture cools down enough, beat in 3 eggs — one at a time — and mix thoroughly. Then whip the egg whites in a separate bowl and fold them into the same mixture gently but vigorously. Now spoon small portions of the mixture onto the prepared baking paper, leaving enough space between the future pastries so they don't stick together into one large pie. Bake for 8-10 minutes until they rise and turn golden.
- Chicken egg: 3 pieces
- Egg white: 2 pieces
4
Place the pastries on a rack and let them cool. Then, cut each one with scissors, holding the hole with your fingers, and fill it with a teaspoon of filling. Serve immediately - or store the pastries in the fridge.