
Assorted Savoury Choux Buns and Macarons
Difficulty > Low
Preparation > minutes
Doses for > people
Step > Preparation
Difficulty > Low
Preparation > minutes
Doses for > people
Step > Preparation
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.
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.
Fill the choux buns with the ratatouille. Put the other creams into two icing bags and fill the choux buns and macarons.
The Recipes of the Caseificio Longo
Chop the onion and soften in a pan with some oil. Add the diced chicken and fry
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