Choux buns with pollack rillettes

Choux buns with pollack rillettes
Perfect for an aperitif with friends!
People

recipe_people 60

Preparation Time

recipe_clock 25 min

Cooking Time

recipe_cooking 25 min

What you need for this recipe

Ingredients

All ingredients
  • For the choux pastry:
  • 125 g sifted flour
  • 200 ml water
  • 75 g butter
  • 3 eggs
  • 1 pinch salt
  • Poppy seeds
  • For the egg wash: egg yolk diluted with water
  • 4 tins 1/13 (60 g) pollack and Szechuan peppercorn rillettes
  • 60 mini-choux buns
  • 1 Granny Smith apple
  • Juice of ½ lemon
  • For decoration: 60 coriander leaves
Let's get started
Steps
  1. For the choux pastry:
  2. Heat the water, butter and salt in a saucepan. When it boils, add the sifted flour all at once and stir thoroughly with a spatula.
  3. Keep stirring over gentle heat approx. 5 minutes until the dough comes away from the side of the pan in a shiny ball.
  4. Transfer to a large bowl, allow to cool for a few minutes and then incorporate one egg, stirring vigorously until the dough is homogeneous, repeat with the other two eggs.
  5. Fill a piping bag and pipe choux buns onto a non-stick baking sheet. Brush each choux bin with egg wash and sprinkle with poppy seeds.
  6. Bake at 190 °C (has mark 5) for 15 minutes, and then 5 to 10 minutes at 170 °C (gas mark 3/4).
  7. To assemble:
  8. Cut the apple into 1 cm cubes toss in the lemon juice.
  9. Cut the buns in half horizontally.
  10. Put a piece of apple, then a spoonful of pollack and a coriander leaf in each base.
  11. Put the top back on.
Tips:
  • Variation: replace the apple with kiwi and the coriander with chervil.
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