Assorted Savoury Choux Buns and Macarons

Ingredients

  • 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

Preparation

  • 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.

Related Recipes

The Recipes of the Caseificio Longo

Cooked artichoke, fresh tomato and Tomino salad

Cooked artichoke, fresh tomato and Tomino salad

Clean the artichokes, slice them finely and toss them in a pan with the scallion

Difficoltà bassa
Preparazione 10 minuti
Ricotta and spinach pie

Ricotta and spinach pie

Rinse the spinach thoroughly in cool running water. Heat it for 10 minutes in a

Difficoltà alta
Preparazione 30 minuti
Glass of Tomino cream, aubergine and dried tomatoes

Glass of Tomino cream, aubergine and dried tomatoes

Cut the aubergines in half, season with olive oil, salt and oregano and bake in

Difficoltà alta
Preparazione 1 minuti
Paglierina and Asparagus Pie

Paglierina and Asparagus Pie

Boil the asparagus for ten minutes. Set a few tips aside and cut the rest into

Difficoltà bassa
Preparazione 60 minuti
Pisarei con sushi di salame varzi

Pisarei con sushi di salame varzi

Difficoltà media
Preparazione minuti
Primosale and pumpkin pie

Primosale and pumpkin pie

Peel and dice the pumpkin and potatoes. Steam for about 15 minutes...

Difficoltà media
Preparazione 40 minuti
Tomino alla milanese

Tomino alla milanese

Coat the Tomini del Boscaiolo in the egg and then the breadcrumbs, pressing

Difficoltà media
Preparazione 15 minuti
Thyme-scented Seirass soufflé

Thyme-scented Seirass soufflé

Mix the egg yolks, finely chopped thyme, salt and Seirass with the warm bechamel

Difficoltà media
Preparazione 40 minuti
Fresh 35 Gram Tomini Sushi

Fresh 35 Gram Tomini Sushi

Roll the Tomini in the chopped apricots and almonds to form two cylinders...

Difficoltà alta
Preparazione 30 minuti
Tomino and pistachio rolls

Tomino and pistachio rolls

Place the Tomino in a bowl, season with salt, pepper and oil... 

Difficoltà media
Preparazione 20 minuti
Empanadas with Toma Piemontese

Empanadas with Toma Piemontese

Chop the onion and soften in a pan with some oil. Add the diced chicken and fry

Difficoltà media
Preparazione 30 minuti
Speck and Toma Piemontese Toastie

Speck and Toma Piemontese Toastie

Reduce the cheese into leaves and roughly chop the walnuts...

Difficoltà bassa
Preparazione 15 minuti
Load more recipes
Caseificiolongo
Caseificiolongo

Copyright © Caseificio Longo 2025. All rights reserved.
Via Leonardo da Vinci 43 10086 Rivarolo Canavese (TO) Iscritta al Registro delle imprese di TORINO sezione ORDINARIA CF P. IVA 06357760013 . Iscrizione REA: 780524