Bruno Loubet's mushroom choux bun recipe offers a seasonal burst of flavour, with a rich cheesy mushroom filling delicately encased by warm choux pastry and dusted with cep powder for a powerful umami flavour. Bruno serves these canapés warm, so either pipe the warm mixture into the choux buns or warm them through in the oven after assembling. To make these canapés fully vegetarian, swap out the Parmesan for a veggie alternative.
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Begin by preparing the choux pastry. Place the water, salt, sugar and butter in a small pan and bring to the boil. Remove from the heat, then add the flour and mix well with a wooden spoon
300ml of water
2 pinches of salt
1 tsp sugar
115g of butter
150g of plain flour
Return to a low heat and mix well for 45 seconds to dry the mix slightly. Remove from the heat again and mix in the eggs one by one, stirring well with a spoon after each addition. Once the eggs are incorporated, set aside to cool
Meanwhile, prepare the filling. Melt the butter in a small saucepan until foaming and golden brown, then add the flour. Stir well with a wooden spoon, pour in the milk and mix well with a whisk to remove any lumps. Season, add the grated cheddar, then taste and season to taste. Set aside
25g of butter
25g of plain flour
250ml of milk
60g of cheddar, preferably Montgomery, grated
Preheat the oven to 170°C/gas mark 3.5
Transfer the choux mixture to a piping bag and pipe balls of pastry onto a baking sheet lined with greaseproof paper, approximately the size of large olives. Repeat until all of the mixture is used up
Dip a pastry brush in a little milk and very lightly brush the top of each choux bun, gently pushing down the soft peaks
Sprinkle the top of the buns with a little Parmesan, then bake in the oven for approximately 10 minutes, or until golden brown and dried on the outside
Heat a dash of olive oil in a frying pan over a medium heat. Once the oil is hot, cook the mushrooms for 5-6 minutes until all the moisture has been released. Lower the heat, add the garlic and cook out for 1-2 minutes. Finish with the parsley and tarragon, then remove from the heat and chop the mixture very finely on a chopping board
250g of wild mushrooms, thinly sliced
1 tsp tarragon
1 tbsp of parsley
2 garlic cloves, minced
Stir the mushrooms through the cheese sauce, add the truffle oil and place in a piping bag with a small cut at the end. Fill each of the choux buns, then dip the top of each bun in the cep powder to lightly coat. Arrange the buns on a platter decorated with mushrooms and serve
3 tbsp of cep powder
2 tsp truffle oil
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