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Le Rustique choux pastries
These fondant and tasty treats will be the stars at your party dinners
Lightly salted butter
Le Rustique Camembert 250g
Salt and pepper
Preheat oven to 180°C (fan oven).
Pour the water into a saucepan and add the butter. Warm on a low heat to melt the butter then bring to the boil and remove from the heat.
Pour in the flour in one go and mix. Work the pastry dough until it forms a ball. The pastry dough should no longer be sticking to the sides of the pan. If necessary, return the pan to the heat to reduce the moisture: stir continuously for 2 minutes. Pour into a mixing bowl and allow to cool.
Beat in the eggs one by one, beating thoroughly between each one. The pastry dough should become nice and smooth. Pour the pastry dough into an icing bag and squeeze out small rounds onto a baking sheet covered with greaseproof paper. Using a fork dipped in water, gently flatten the pointed top of each choux pastry.
Bake for 5 mins at 180°C then lower the oven temperature to 165°C and continue cooking for 15 mins. Remove from the oven and allow to cool on a cake rack.
Prepare the Camembert cream: Remove the rind from the Camembert and cut it up into small pieces. Melt the Camembert with the cream in a saucepan over a low heat. Allow to cool.
Separate the egg yolks from the whites. Beat the mascarpone with the egg yolks, the Camembert cream and the paprika in a mixing bowl. Season with salt and pepper. Beat the egg whites until they peak, then carefully blend them into the mixture.
Make a small hole in each pastry then fill each one with the Camembert cream, using an icing bag. Using a pastry brush, apply a fine coat of honey to each pastry and immediately sprinkle on sesame seeds. Leave to chill for 2 hours before serving.