Bagnat-style choux bun with passion fruitSavoury recipe
Cathy Guillebert Tortel
Stylist and culinary writer
Cathy Guillebert Tortel combines passion and work with the culinary photographer Philippe Barret for more than 12 years. Co-author of several books around regional products, her recipes are gourmet...
Bagnat-style choux bun with passion fruit
- Ambient fruit purée 100% : Passion fruit - 20ml
- Tuna - 30g
- Cream cheese - 30g
- Fine salt
- Boiled egg
- Black olives
Mix the tuna with the passion fruit puree and cream cheese. Season with salt. Fill the choux bun and add one or two slices of boiled egg, black olives and decorate with a few basil leaves.
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