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Smoked Salmon Choux Puff with Horseradish Cream

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Smoked Salmon Choux Puff
  • Author: Delphine Fortin
  • Prep Time: 1 hour 30 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour 45 mins
  • Yield: 12-15 servings 1x
  • Category: Appetizer
  • Cuisine: French recipes

Elegant and festive smoked salmon choux puffs with a delicious horseradish cream.

Ingredients

Scale

For the pâte à chou (choux pastry):

  • 1 cup (240 ml) water
  • 1 pinch of salt
  • 1/3 cup + 1 Tablespoon (100g) unsalted butter
  • 1 2/3 cup (200g) all-purpose flour
  • 4 large eggs

For the filling:

  • 1 1/8 cup (250g) cream cheese
  • 4 Tablespoons heavy cream
  • 1/2 lemon (juice)
  • 2 teaspoons grated horseradish
  • 7 oz (200g) salmon
  • 1/4 bunch of chives
  • Salt and pepper

Instructions

  1. For the pâte à choux (choux pastry): pour the water, salt and butter in a small saucepan and bring to the boil.
  2. Remove from the heat and add the flour all at once. Mix with a wooden spoon or an electric stand mixer until no lumps remain. We obtain what we call a pan (panade in French).
  3. Set back to heat on the hob and stir until you achieve a smooth ball of paste that leaves the sides of the saucepan clean – this should take less than a minute.
  4. Remove from the saucepan and transfer the paste in a cold saucepan. Cool for 5-10 minutes.
  5. Stir the eggs into the pan, one by one, either by hand with a wooden spatula spoon or on low speed with a stand mixer. It might be a bit difficult to incorporate the eggs into the pan at first but it gradually blends in perfectly. The choux pastry is then ready to be used.
  6. Preheat the oven to 340°F (170°C) on the convection mode. Scoop the dough into a plastic bag (or piping bag), then pipe onto a baking sheet into little puffs. Bake on a tray inserted at half height until the puffs are golden brown. The baking time depends on the size of the puffs. Please note that you must not open the oven door while baking.
  7. For the filling: mix the cream cheese and the heavy cream in a medium-sized bowl. Add in the lemon juice and the grated horseradish. Finely slice the smoked salon and add in to the cream. Sprinkle some chives, finely chopped. Season with salt and pepper.
  8. Cut the top part of the puff with a serrated knife, so that it forms a small hat to the puff. Don’t cut all the way through. The top part should still be attached to the bottom part.
  9. Pour the cream into a piping bag and pipe it into the little puffs, dividing evenly. If you don’t have any piping bag, you can also fill the little choux with a teaspoon.
  10. Sprinkle some chives on top and place in the refrigerator until it is time to serve the choux.

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