Assorted Savoury Choux Buns and Macarons


  • Crema del Piemonte
  • Hollow choux buns
  • Green and saffron savoury macarons (empty)
  • Fresh marjoram
  • Red pepper
  • Aubergine, courgette
  • 1/2 tomato
  • Shallot
  • Chives
  • Paprika
  • Asparagus
  • Cooked ham
  • Tuna in oil, drained
  • Salted anchovies
  • Salted capers
  • Extra virgin olive oil
  • Salt


  • 1

    Gently fry the shallot in the oil, then add the aubergine, peper, tomato and the green part of the courgette, all diced. Toss and cook for a few minutes. Flavour with the marjoram and leave to cool.

  • 2

    Steam the asparagus tips. Blend the ham and add the Crema del Piemonte. Blend the tuna, anchovies and capers. Flavour two spoons of Crema del Piemonte with the chopped chives, and two more with chilli or paprika. Add the Crema del Piemonte to the ratatouille.

  • 3

    Fill the choux buns with the ratatouille. Put the other creams into two icing bags and fill the choux buns and macarons.

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