Serves: 4 


For the mini-choux

  • 20cl water 
  • 75g butter 
  • 120g flour 
  • 3 eggs 
  • 1/2 teaspoon of salt 

For the filling 

  • 1 saucisse de Montbéliard 
  • 180g pot of plain whipped cheese, of “Les recettes de Madame Loïc” sort 
  • Salt and pepper 
  • A few sprigs of chives 


For the mini-choux

1Preheat the oven to 180C (Gas Mark 6).

2In a saucepan, pour the water with the butter cut into pieces and salt. Stir.

3When the butter is melted, remove the pan from the heat and pour in the flour at once. Stir vigorously with a wooden spoon until the dough peels off the sides of the pan.

4Add eggs one by one, mixing well each time.

5Cover the baking sheet with baking paper. Using a piping bag (or a plastic food bag with a small corner cut off), pipe the balls of dough onto the sheet, being careful to space them well apart as they swell when cooking.

6Cook for about 20 minutes. Remove them from the oven when they begin to brown and place them to cool on a wire rack. Repeat until you have used all the dough.

For the filling

1Cut up the Montbéliard sausage and fry in a frying pan for a few minutes.

2Allow to cool.

3Mix the sausage and the cheese together.

4Make an opening in the mini-choux with a knife and stuff them with the sausage and cheese mixture.

5Serve immediately or refrigerate.


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