Choux Buns with Beetroot Mayo

Today we have another guest post to give me time to get back into the swing of  blogging, after my blog holiday with NaNoWriMo. Stephanie from Steph Loves Cake has made these fascinating choux pastry buns with a beetroot mayonnaise – really original thinking, and the colour of that mayo is so gorgeous! Thank you Steph for lending a hand, and congratulations on your perfect savoury profiteroles.


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Carol Anne’s blog is one of the first food blogs I have ever followed. Not only do I love the recipes but her blog has a warm and clever writing style that instantly appeals. Plus she a really cool chick, so I volunteered a guest post while she was off on her writing journey.


(Note from Carol Anne: Awwww – thank you so much! So many compliments in such a short space of time, I don’t know what to make of it!)


Choux buns with beetroot mayonnaise

I have a cooking nemesis and its name is pastry. Pastry can be an evil cow, completely unforgiving and quite a few of my attempts have resulted in bad language with the offending pastry being chucked in the garbage and a mad rush out to the shops to purchase what I was attempting to make.

After consulting the cooking gods, I was finally victorious and managed a beautiful plate of savoury choux buns and a kick ass mayo.


Let me preface this recipe by saying that this recipe is not forgiving, so exact measurements need to be followed for a lovely golden and puffy choux bun. Slightly less flour will result in a flat (albeit tasty) bun. I would also make the mayo first so it has time to chill a bit.


Savoury Choux buns with beetroot mayo


  • 37g plain flour
  • 30g butter cut into small cubes
  • 2 medium eggs, lightly beaten
  • Pinch of fine sea salt
  • 150ml water
  • 4-heaped tablespoons grated comte cheese (gruyere, cheddar or parmesan will also work)
  • 1 teaspoon cayenne pepper (optional)


In a saucepan over medium heat, combine the butter, salt and water. Bring to a boil, remove from the heat and tip in all flour at once.


Stir the mixture with a wooden spoon, and return to the heat, continuously stirring until the mixture comes clean away from the pan and begins to have a shiny appearance.


Remove the pan from the heat and stir in the egg mixture a little bit at a time. Then stir in the cheese.


Line a baking tray with baking parchment and place teaspoon quantities of the pastry on the sheet leaving room for expansion during cooking between each spoonful (dough will double in size). Use larger spoonfuls if you prefer large buns.

Glaze each bun with a bit of beaten egg, put a neat sprinkle of cheese over the bun and a tiny scattering of cayenne pepper over the buns (smoked paprika would also be nice here).


Bake in preheated oven at 180°C fan assisted for about 15 minutes (or until golden and puffed up).


Note: This dough can easily be used for profiteroles by removing the cheese, and once they are fully baked make a small hole in the bottom and leave in in the oven with the heat off and door open for 5 minutes. This will cause the interior of the buns to dry out slightly ready for any filling you like.


Mayonnaise with beetroot

  • 1 egg yolk
  • 200ml sunflower (or other flavourless oil)
  • 1 teaspoon smooth Dijon mustard
  • Pinch each of salt, sugar and white pepper
  • A few drops of lemon juice
  • 1 tablespoon warm water
  • Tablespoon of beetroot puree


Place the egg yolk and mustard in a bowl and whisk together until both are incorporated.

Start whisking the oil in starting with a scant drop by drop at first (to keep the mixture from splitting). Gradually increase to a fine stream whisking continuously.

Thin the sauce with the warm water and season with the salt, white pepper and lemon. Taste and adjust seasoning as needed. If it is a bit sharp, add the sugar to taste.

Finally cut one cooked beetroot (about the size of a golf ball) chopped into tiny chunks and passed through a metal sieve (or liquidised if you prefer). Stir to beetroot puree into the mayo until it turns a lovely purple colour. Chill the mayonnaise for about 30 minutes.

Serve the buns warm dipped into the mayonnaise, with a lovely glass of meaty red or a good beer would work as well.

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Thank you again Steph, this is an amazing recipe and I can’t wait to have a go at it – maybe with a couple of variations, since you so kindly give us pointers to making a plain choux shell ready to be filled up with this, that or the other. Top work, and a huge well done.


About Rock Salt

Seasoning while rocking out since 1983. View all posts by Rock Salt

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