Salmon cream puffs
A delightful recipe to showcase your smoked salmon slices, perfect for holiday appetizers. Easy to prepare, you can make your choux in advance and fill them just before serving for a quick preparation. Paired with Philadelphia cream cheese and a hint of dill, the combination is ideal. A tested and approved recipe explained step by step below ↓ ↓
Ingredients
20
Choux pastry:
Filling:
Materials
- pot, piping bag, baking tray, oven
Preparation
Preparation30 min
Cook time25 min
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!
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