Cream Puffs with Smoked Salmon

These delightful appetizers, filled with a refined cream, will be a hit. Surprise your guests with our recipe.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 30

Ingredients

Decoration

  • 1 spoon Spices, pepper, black

Dough

  • 2.5 dl Water

  • 80 g Butter, unsalted

  • 1 pinch Salt, table

  • 200 g Flour, Whole wheat

  • 5 pieces Egg, fresh

Filling

  • 250 g Cheese, Roquefort

  • 250 g Cheese, creamy

  • 1.25 dl Milk, skimmed

  • 3 pinch Salt, table

  • 0.25 teaspoons Spices, pepper, white

  • 1 pinch Spices, nutmeg, ground

  • 0.5 bouquet Dill, fresh

  • 100 g Fish, salmon

Steps

  1. First, prepare the choux pastry. Place a saucepan on the stove and add water, butter, and salt. Wait for the water to boil. Sift the flour into the boiling water and stir vigorously with a wooden spoon until the dough separates from the saucepan and spoon. Once the dough is ready, remove the saucepan from the heat and let the dough cool slightly.

  2. Preheat the oven to 200°C. Beat the eggs and mix them one by one into the cooled dough. After each egg, mix the dough well until it becomes smooth again. Prepare two baking trays and line them with parchment paper. Fill a piping bag or a squeeze bottle with the prepared dough, then pipe about 35 cream puffs onto the parchment paper.

  3. Place the baking trays in the preheated oven and bake the cream puffs for 10 to 15 minutes. Once baked, remove the trays from the oven and let the cream puffs cool. While the cream puffs are cooling, prepare the filling. Cut the smoked salmon slices into smaller pieces. Wash the dill sprigs, shake them dry, and trim them if necessary so they are not too long. Finely chop three sprigs of dill, and save the rest for decoration. Press the Roquefort through a sieve, add the cream cheese and milk, and mix all the ingredients into a smooth cream. Season to taste with salt, white pepper, nutmeg, and the chopped dill.

  4. Cut the cooled cream puffs in half and fill a piping bag with the prepared cream filling. Pipe the cream onto the bottom halves of the cream puffs. Sprinkle some red peppercorns over the cream, then top with pieces of smoked salmon and dill sprigs. Cover with the top halves of the cream puffs.

  5. Arrange the prepared appetizers on a serving platter and offer them to your guests.

Nutrition Information (Per 100g)

  • Calories: 309.82 kcal
  • Fat: 22.53 g
    • Saturated Fat: 12.53 g
  • Carbohydrates: 14.09 g
    • Sugars: 0.61 g
  • Protein: 11.48 g
  • Fiber: 1.91 g

Advice

Instead of Roquefort, you can use another type of cheese.