I would say that French gastronomy is at its best with this recipe of an outstanding, choux puff (Smoked Salmon Savory Profiteroles) appetizer. In France, these are called “petits choux” (choux puff). Lately, they have become very trendy with several new recipes involving new flavors and toppings. We often find Choux pastry or “Profiteroles” in patisseries and bakeries as eclairs, filled with sweetened custards or whipped cream.
All you need are basic ingredients (flour, eggs, butter), and a piping bag. Stuff the savory petits choux with some creamy smoked salmon which will enhance its taste. These savory Smoked Salmon Savory Profiteroles bites are an amazing make-ahead appetizer and are just irresistible, cute, and festive..!
Smoked Salmon Savory Profiteroles
Equipment
- Oven
Ingredients
For Choux pastry:
- 1 cup All-purpose flour
- ½ cup Unsalted butter
- 1 cup Water
- ¼ tsp Salt
- 4 Large eggs
For Cream cheese Salmon Filling:
- 1 cup Cream cheese softened
- 1 cup Heavy cream chilled
- 1 cup Smoked salmon
- 3 to 4 tbsp Parsley chopped
- 3-4 Mint leaves
- ¼ tsp Smoked paprika
- ½ tsp Salt
Instructions
Preparing the dough
- In a medium-sized saucepan, melt butter over medium heat. Add a cup of water and salt to the melted butter. Allow it to come to a simmer.
- Add the flour and whisk for about 20 seconds, until a dough has formed. Switch over to a spatula to continue mixing and pressing the dough for about 30 seconds.
- Let the dough cool for about 20 minutes, until it’s just lukewarm to touch. Add the eggs, one at a time, whisk to mix well. Although the dough will look silly at first, continuing mixing; it will come together after the last egg is added into a smooth ball.
- Line a large baking pan with a parchment paper. Prepare a large pastry bag tipped with a star tip.
- Transfer the dough into the pastry bag and start piping medium-sized dollops onto the parchment lined pan, spacing them about 1-inch apart.
Baking!
- Meanwhile, preheat the oven to 200˚C.
- Bake the puffs for around 16 minutes or until the puffs are a deep, golden color.
- Tip: Do not open the oven door amidst the baking process, otherwise the pastries will fall flat.
- Remove the puffs from the oven, transfer them to a wire- rack to cool completely. Once the puffs are cool, use a serrated knife to cut it into half but not all the way through.
Preparing the Smoked Salmon Fillings
- For the smoked salmon filling, first place the softened cream cheese into a bowl and whisk it for a few minutes, until the cheese is creamy and smooth. Add the chilled heavy cream and salt. Continue to whisk for 3 to 4 minutes, or until stiff peaks start forming in the mixture.
- Chop the smoked salmon into bite-sized pieces and finely chop the parsley. Add the salmon, parsley and paprika into the cream filling and fold it thoroughly with a spatula.
- For filling the puffs, gently open the choux puff shell, fill it with the smoked salmon filling and then gently close it.
- Enjoy it immediately or keep the puffs refrigerated if not serving right away.
Notes
