Choux pastry: Smoked salmon and chive puffs

Choux pastry: Smoked salmon and chive puffs

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  1. preheat the oven to 200°C.
  2. measure out 250ml of cold water, the butter and salt into a small pan and bring gently to the boil.
  3. dump in the flour and beat together until a paste forms.
  4. keep the paste and pan over the heat and keep beating until it forms smooth dough that comes away from the sides of the pan.
  5. remove from the heat and transfer to a Kenwood Chef with the whisk attachment.
  6. crack in the eggs one at a time and mix well, not adding another until the previous is fully incorporated.
  7. put the mixture into a piping bag and squeeze out small rounds approximately 3cm across onto a greaseproof lined baking tray. They should be all the same size.
  8. use a damp finger to push down any spikes in the rounds.
  9. bake for 15 minutes until puffed up, golden and dried out. Then allow to cool.
  10. keep a few chives to one side for later and place the rest into a food processor with the salmon, cream cheese, horseradish, lemon juice and plenty of salt and pepper.
  11. blitz until smooth.
  12. fill a piping bag with the mixture.
  13. use a sharp pointed knife to poke a small hole in the bottom of each cooled profiterole.
  14. squeeze some of the salmon mousse into each profiterole to fill it and arrange them on a board.
  15. finely slice the rest of the chives.
  16. brush each profiterole with a little rapeseed oil and sprinkle the chives over the top so that they stick.
  17. serve relatively quickly, before the profiteroles goes too soggy.

makes 30


  • profiteroles
  • butter, diced (100g)
  • pinch of salt
  • plain flour (125g)
  • 4 eggs

to fill and coat

  • full fat soft cream cheese (250g)
  • sliced smoked salmon (150g)
  • 1 tsp horseradish sauce
  • juice of ½ a lemon
  • handful of fresh chives
  • 1 tbsp rapeseed oil

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