Stuffed pastries

Patissons farcies BS1821
BS1821 Petits pâtissons


  • Bornibus doughnuts
  • Garlic & herbs cheese
  • Cranberry confit
  • Balsamic vinegar
  • Cottage cheese
  • 2 small carrots
  • 1 large orange
  • Chives
  • Coriander
  • Salt
  • Pepper


Garlic & fine herbs stuffing
Mix one tablespoon of Garlic & Fine Herbs with one tablespoon of fromage frais.
Season with pepper.

Cranberry filling
Cook the cranberry jelly over a low heat. Add a teaspoon of balsamic vinegar.
Reduce until you obtain a soft jelly.

Orange carrot filling
Steam 2 carrots for 30 minutes. Then blend them.
Add the juice of an orange and a few coriander leaves.

The pastries
Gently hollow out the pastries and add the different fillings.
Place the pastries on a tray with a few stems of chives.