Hay, hay it's choux again!

Mes choux,

Hay, hay it's Donna Day #20 is now on! I'm the happy host of this month Choux edition, and don't forget I'm waiting for your entries. Yes, you, I'm looking at you! ;) Check all the details in my original post, and feel free to use the lovely banner Bron has created for the event (see here).

Choux. Like in 'mes choux' or 'mon petit chou'. As bad as my French can be, I'm aware the word just sounds the same but it's not the same. Still. Let's face it, a pastry with such a sweet name just has to be good. You usually serve sweet choux as a dessert or its savoury version has an appetizer, before a meal or as amuse-bouche.

I've decided to use some (very) large choux I baked before as a starter, with a combination of sweet and sour, fruitty and spicy, all at the same time. For the filling I used some Roquefort Mousse with strawberries, sprinkled with peppercorns. Because I wanted it to have a very sweet tone too, I've topped the choux with Quince Jelly. To assemble, place the choux on a plate over a handful of rocket and some raspberries.



Strawberry Choux with Roquefort Mousse
Serves 2

2-4 large choux (recipe here)
2 portions of rocket
a handful of raspberries to garnish
olive oil, to drizzle
Raspberry Vinegar, to season
2 Tbsp Quince jelly, to top

Roquefort Mousse
1/3 cup (80 ml) heavy cream, whipped
lemon juice, to taste
3 Tbsp unsalted butter, room temperature
2 Tbsp Roquefort cheese (or more to taste), room temperature
4 medium strawberries, sliced
2-3 peppercorns, bashed

For the Mousse, mix together the butter with the cheese and the whipped cream. Open the choux. Place 3-4 strawberry slices on the bottom half of each, sprinkle with peppercorns, to taste. Use a pipping bag to arrange the mousse on the strawberries. Cover with the top half. Spoon the Quince Jelly on top. Place the choux on each plate, over the rocket. Garnish with some raspberries. Season with a dash of olive oil and Raspberry Vinegar.