Savory cream puffs with smoked salmon are a creative version of traditional cream puffs.
The lightly crispy pastry shell combined with the savory filling inside creates a unique flavor.
Smoked salmon together with vegetables makes the filling richer and more appealing.
The dish is compact, visually attractive, and very suitable for light parties or buffet tables.
Ingredients
- Pastry shell
- Water: 250 ml
- Unsalted butter: 100 grams
- Salt: 2 grams
- Sugar: 5 grams
- Flour: 150 grams
- Eggs: 4
Preparation
- Bring the water, butter, salt, and sugar to a boil.
- Add the flour and stir well until the dough pulls away from the pot.
- Let the dough cool slightly, then add the eggs one at a time and mix well.
- Transfer the dough into a piping bag and pipe onto a baking tray.
- Bake until the pastry shells puff up and become golden crispy.
Presentation
Cut the cream puffs in half.
Add the smoked salmon filling into the center before serving.
Notes
Transfer the freshly cooked dough into another bowl and let it cool slightly before adding the eggs.
Do not leave the dough in the hot pot, as the eggs may cook immediately when mixed in, preventing the pastry from puffing properly.