Discover the recipe for cream puffs with salmon for an aperitif or a gourmet appetizer.
Ingredients for 4 persons :
- 2 slices of smoked salmon
- 25 cl of whole liquid cream (30% fat)
- 4 strands ofdill
- Salt pepper
Choux pastry :
- 100g of flour
- 50 g semi-salted butter
- 6 cl of water
- 6 cl of milk
- 2 eggs
- 1 pinch of salt
Small cream puffs with salmon
Recipe for fresh puffs ...
For the choux pastry:
- Place the water, milk, butter and salt in a saucepan. Bring to a boil. Stir in the flour off the heat. Toss and dry the dough over the heat until it begins to peel from the sides of the pan. Place in a salad bowl and fold in the eggs one by one until a smooth dough is obtained.
Preheat the oven to 210 ° C (th.7).
- Using a pastry bag, place small piles of dough on a non-stick baking sheet. Bake and cook for 25 to 30 minutes (between opening the oven door after 15 minutes of cooking).
- Remove from the oven and cut a hat on each cabbage.
- Wash and remove the leaves from the dill.
- Cut the smoked salmon into very thin strips.
- Whip the cream vigorously until it sticks to the branches of the whisk. Season and stuff the cabbage with it. On top, place thin strips of salmon and a sprig of dill.
- Enjoy immediately!
- Use this choux pastry recipe for eclairs. The only difference with the petit choux is that when you put the dough on the non-stick plate, you will form lines instead of small piles.
How to make it easier to make whipped cream?
Place the utensils (bowl or salad bowl, whisk) and the cream in the cold 10 minutes before use.
Cellar side: wine to accompany the cream puffs with salmon
The smooth, melting and sweet characters of the cream and the salmon are enhanced by the crunch of the choux pastry, the freshness of the dill and the hint of bitterness of the smoke. This delicate finish is an excellent appetizer and as such can be served as a starter or as an aperitif. He calls for wines that are themselves more subtle than powerful and in which we will look for a very present acidity that will give tone to the whole, by opening the appetite for the following dishes. The effervescence and liveliness of a blanc de blanc champagne will give this accord a festive dimension of good quality this season.
For those who are less seduced by bubbles, the choice will be happily on a Burgundy aligoté which will highlight the iodized and smoky notes of fish. More unexpectedly, the alliance with a gray from Vendômois to which the Pineau d'Aunis grape variety gives a peppery note will surprise more than one by the respective enhancement of the characters of the two partners. Mr. Chassin
Recipe: T. Debéthune, Photo: C. Herlédan