Brandteig Windbeutel mit geräuchertem Lachs

Choux Pastry Cream Puffs with smoked Salmon and Cream Cheese

Pane-Bistecca

Cream puffs, profiteroles, choux pastry, there are many names for this simple pastry. I made choux pastry cream puffs with smoked salmon and cream cheese and served them as finger food.

I didn’t think they would go down so well with my guests, but they are all gone! You can fill them however you like, as they puff up quite firmly. There is a hole in the middle, which is great for filling.

Prep time

30 min

Cooking time

1 h

Portions

Total time

1 h 30 min

Ingredients

For 40 pieces:

120 g Butter
240 ml Water
¼ tsp Salt
125 g Flour
4 Eggs

Filling:

250 g Cream Cheese
200 ml Whipping Cream
¼ tsp Salt
200 g smoked Salmon
¼ tsp Paprika
some Pepper
1 Handful Mustard greens (or Dill)

Instructions

Step 1

Melt the butter in a pan, then add the water and salt. Mix well.

Step 2

Bring to the boil, then add the flour and mix quickly and well with a whisk until a lump forms. Remove from the heat and knead with a rubber scraper for approx. 30 seconds. Then leave to cool for approx. 20 minutes.

Step 3

As soon as it is only lukewarm, knead in one egg at a time with a whisk or mixer. It will look strange and blotchy at first, but just keep going and you will end up with a yellow dough. Put the dough into a piping bag with a star-shaped nozzle.

Step 4

Now pipe small heaps onto a baking tray lined with baking paper and bake in a preheated oven at 220 C degrees for 10 minutes. Then reduce the heat to 180 C degrees and bake for another 30-40 minutes. Please do not open the oven before they have finished baking, or they will collapse. Leave to cool completely!

Step 5

For the filling, mix the cream cheese with the seasoning, whipped cream (in our place the whipped cream is quite firm, if this is not the case for you, use heavy cream). Add the chopped salmon and mustard sprouts and mix everything well. Put the filling into a piping bag.