These are irresistible little Smoked Salmon puffs, filled with a delicate cream made of smoked salmon. Excellent as an appetizer with a glass of Champagne!
Check out my other recipes with puff pastry.
Smoked Salmon Puffs
- 200 ml water or milk
- 100 g unsalted butter
- 3 pinches of salt
- 120 g all purpose flour
- 3-4 eggs
- 1 egg yolk (optional)
- 250 g smoked salmon cut into pieces
- small onion minced
- 1 clove of garlic minced
- 1 Tbsp sour cream
- 1 Tbsp olive oil
- 3 Tbsp freshly squeezed lemon juice
- Salt and freshly ground black pepper
- 100 ml heavy cream( 35%) very cold
- Some fresh dill, or chive, minced
- Few pinches of paprika for decoration
- Preheat oven to 390 degrees F. Line two baking sheets with parchment paper. In a pot, add water, butter and salt. Bring to a boil and remove from the heat.
- Add flour and mix well, until the dough comes away from the walls and forms into a ball.
- Add the eggs one by one. Stir well. The dough should become smooth and shiny.
- Place saucepan back on the heat and keep mixing for about 30-50 seconds, to dry out the moisture. Remove from the heat.
- Transfer the dough to a piping bag.
- Pipe puffs (no bigger than a walnut). Space the puffs on the baking sheet, because the dough will rise.
- Lightly brush the top of puffs with egg yolk.
- Bake for 20-25 minutes or until the puffs are puffed and golden brown in color. Do not open the oven while baking. Remove from the oven, let them cool down completely and carefully transfer to a flat surface.
Smoked salmon filling
- In a food processor, combine the smoked salmon with the onion, garlic, sour cream and olive oil. Process until smooth.
- Season with salt, pepper and lemon juice. Mix once more.
- Whip heavy cream, until soft peaks form.
- Gently fold in salmon mix into the whipped cream. Add the minced fresh dill.
- Cut puffs in half. Transfer the filling to a pastry bag and fill the puffs. Replace the top.
- Dust puffs with paprika. Serve right away or keep in the refrigerator.
Profiteroles – French cream puffs filled with vanilla ice cream and topped with chocolate sauce. Chocolate sauce on this profiteroles is the “live jazz”. Don’t let the long recipe scare you, it is very easy and worth all the time involved. It is a great dessert you can impress your family and friends with.
Profiteroles With Vanilla Ice Cream And Chocolate Sauce
- 200 ml water
- 1 pinch salt
- 100 g butter
- 120 g sifted flour
- 3-4 eggs
- 800 g chocolate or vanilla ice cream
- 250 ml milk or heavy cream
- 300 g dark chocolate (60% cacao)
- Preheat oven to 390 degrees F. Line 2 baking sheets with parchment paper.
- In a medium pot, add water, butter and salt. Bring to a boil and remove from the heat.
- Add sifted flour and mix well.
- Mix until the dough comes away from the walls and forms into a ball.
- Add the eggs, one by one and mix well. (If the eggs are large, use only 3 eggs.)
- The dough should become smooth and shiny. Return saucepan back on the heat and keep mixing for about 30-50 seconds, to dry out the moisture. Remove from the heat.
- Transfer the dough to a piping bag to pipe specific shapes (size of the walnut is the best). Space the puffs slightly apart on the baking sheet, because the dough will rise.
- Bake for about 20 minutes or until the puffs are puffed and golden brown in color. Do not open the oven while baking. Remove from the oven, let it cool completely and carefully transfer to a flat surface.
- Cut puffs in half. Place one small scoop of ice cream ball on the bottom of each puff.
- Replace the top. As soon as you done, place them in the freezer, until they are ready to be served.
- In a small, saucepan bring milk to boil, remove from the heat and pour the liquid over the chocolate. Allow it to sit for 1 minute.
- Mix it until the mixture is smooth.
- Remove the profiteroles from the freezer. Arrange 3 puffs per plate. Drizzle each serving with chocolate sauce and Voilà! 😉 Bon appetite.