Salmon And Creamcheese Puffs
These delightful puff pastries are simply irresistible. The crispy shells house a creamy, flavorful filling of cream cheese and smoked salmon, accented with fragrant dill and a hint of fresh salad. Each bite offers a harmonious blend of textures and flavors—an exquisite treat for any occasion.
— Constant Cookbook
Ingredients
- for the puffs:
- 150g all-purpose flour
- 5 eggs
- 125ml milk
- 125ml water
- 100g butter
- 1 tsp sugar
- 1/2tsp salt
- poppyseed for topping
- for the filling:
- 200g creamcheese
- 100g smoked salmon
- salad
- 2 tbsp chopped dill
- salt & pepper
Instructions
- Preheat the oven to 200C/fan 180C/gas 5.
- Poor the water and the milk in a saucepan, add the butter, the sugar and the salt, bring to boil. Remove the pan from the heat and poor the flour. Stir well, put the pan back on the heat and stir for one minute, what you should obtain is a ball of firm dough. Put the dough in a large bowl and allow it to cool for 10 minutes.
- Add one egg at a time in the dough, stirring well to incorporate each egg before adding the next one. Use only 4 eggs. Put the dough in a piping bag and put small amounts of dough (more or less of the dimensions of a nutshell) on an oven dish lined with baking paper. Use the fifth egg to make an eggwash: beat it with 1 tbsp milk and use it to brush the puffs. Add some poppyseed on top and bake the puffs in the oven for 10 minutes or untill they will be golden.
- Prepare the filling: cut the salmon in stripes and beat the creamcheese together with the dill, salt and pepper. Put the creamcheese in a piping bag.
- Let the puffs cool on a rack, then cut them in two, fill them with a dollup of creamcheese, add some stripes of smoked salmon and one or two salad-leaves. Put the other half of the puff on top and serve.
Yield
Makes 20 pieces
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