Marseillan, France


Creamy blue cheese “Petits choux” with crispy toasted cashew nuts


  • 6 Petits choux
  • 30g Cashew nuts
  • 50g Roquefort
  • 50g Butter
  • 125ml Milk
  • 12g Flour
  • Salt
  • Pepper


  1. Melt 25g of butter in a frying pan, add flour all at once. Mix well with a whisk and cook for a few minutes on medium heat.
  2. Bring the milk to boil. Pour the boilling milk on the cold roux and carry on cooking until the consistence is creamy.
  3. Season with fine salt and leave it cold down.
  4. Cut the roquefort and mix it with the rest of the butter cream and then the cold sauce.
  5. Mix until obtening a fine mash. Season with fine salt and pepper.
  6. Clear and leave in a cold area before using.
  7. In the meantime roughly chop the cashew nuts and roast them in the frying pan.
  8. Mix the cream with the cashew nuts and place them in a pipping bag.
  9. Cut the choux in half and garnish with the mousse then serve.