Salmon cream puffs

Ingredients

Choux pastry:

• 80g flour
• 50g butter
• 130ml water
• 2 eggs
• 1 egg for glazing
• 1 tsp salt

Filling:

• 250g cream cheese (like Philadelphia)
• 150g smoked salmon
• pepper
• dill

Materials

• pot, piping bag, baking tray, oven

Preparation

• In a pot, heat the water with the butter and salt. When the butter has melted, add the flour all at once and stir until the dough pulls away from the sides of the pot.
• Remove from heat and add the eggs one at a time, mixing well after each addition. Stir vigorously, as the elasticity of the dough forms at this stage.
  
• Using a piping bag, form the choux to the desired size. Beat the egg and brush the choux with it, rounding their shape nicely.
• Bake for 25 minutes at 180°C (360°F). Be careful, at the end of baking, do not take them out of the oven directly, as they may deflate. Leave the oven door ajar for 10 minutes before removing them.
  
• For the filling: Cut the salmon into very small pieces. Keep one third for decoration. Mix the remaining two thirds with the other filling ingredients.
• Cut a lid off each choux and fill them with the previously prepared mixture. Top with small pieces of salmon and close the choux.
  
• And there you have it, your salmon choux are ready!

Observations

Questions

Photos of members who cooked this recipe