Salty choux puffs with smoked salmon

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Choux puffs

55 ml water
55 ml milk
45 g butter
½ tsp salt
1 tsp sugar
65 g plain flour
2 eggs
Bring the water, milk, butter, salt and sugar to the boil. Shoot in the flour and stir over a moderate heat until the mixture comes away from the sides of the pan. Cook the mixture until it thickens and a white film should form in the bottom of the pan. Transfer the mixture to a mixing bowl. Allow the mixture to cool briefly, then beat in the eggs one at a time. Beat the dough until smooth and elastic. Spoon the dough into a piping bag with a star nozzle.
(Pre-)heat cooking space to 200°C with Top/bottom heat
Pipe about 12 rounds of dough (ø5 cm) onto the lined baking tray. Put the baking tray into the preheated cooking space. Bake.
Put the food in
Top/bottom heat 200°C for 25 Mins

Smoked salmon filling

500 g smoked salmon
1 lime
2 cm ginger
200 g crème fraîche
salt
pepper
Finely chop the smoked salmon into a tartare. Zest the lime. Peel and finely grate the ginger. Mix the smoked salmon tartare, 1 tsp of lime zest, 2 tsp of grated ginger and crème fraîche together and season with salt and pepper. A dash of lime juice can be added according to taste.
Cut the choux puffs in half, stuff the bottom halves with the tartare, then put the tops on.

Baking tray

Quantity Ingredient
55 ml water
1 lime
salt
55 ml milk
2 cm ginger
½ tsp salt
1 tsp sugar
65 g plain flour
2 eggs
pepper
500 g smoked salmon
200 g crème fraîche
45 g butter

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