Often used for profiteroles, choux pastry can also be prepared to hold a savoury filling. These salmon and lemon sauce savoury profiteroles are just what your next party (or tea party) needs. They are the perfect little bite to pop in your mouth between sips of Champagne or crisp white wine.
Choux Puffs with Smoked Salmon and Lemon SauceCourse: Appetizers, Party food, Wine snackCuisine: Classic, FrenchDifficulty: Medium
These salmon and lemon sauce savoury profiteroles are just what your next party (or tea party) needs. They are the perfect little bite to pop in your mouth between sips of Champagne or crisp white wine.
(about 50 bite-sized pastries)
125 g all purpose flour
100g butter, cut into cubes
10 g sugar
5 g fine salt
250 ml water
4 eggs + 1 egg for eggwash
- To serve:
Philadelphia light cheese spread
- Choux pastries. Preheat the oven up to 220C. Place the rack on the bottom of the oven.
Line the baking sheet with baking paper.
Sift the flour.
- Place the butter, sugar, salt, and water into a saucepan. Bring to a boil, stirring to make sure the salt and sugar are dissolved. Once the water comes to a boil and the butter has melted, remove the pan from the heat and add all the flour at once. Stir well with a wooden spoon.
- Place the pan back onto the heat and continue to stir until a clean ball of dough forms and comes cleanly off the sides and bottom of the pan. Transfer the dough to a large bowl and cool slightly.
Add the eggs, one at the time, mixing well with the wooden spatula after each addition, after three eggs have been incorporated , check the consistency by lifting some of the dough. It should stretch before breaking. If the dough is still too stiff, beat in only as much of the last egg as is necessary to make the dough form a soft peak that falls when the spatula is lifted.
- Transfer the dough to a piping bag fitted with a medium round tip. Pipe 3cm rounds of dough onto the prepared baking sheet without crowding. Brush with egg wash, smoothing the tops.
Bake until puffed up and evenly coloured, about 25 minutes. Transfer to a wire rack too cool. Once cooled, slice off the top of each of the choux using a bread knife.
- To serve. Fill each choux with Philadelphia cheese, slice of a smoked salmon and lemon sauce. Sprinkle with chopped chives. Top with the choux lids. Serve immediately with a glass of Champagne, crisp white or rose. Enjoy!