If you’re searching for the perfect appetizer to impress your guests, these Easy Salmon Choux Puffs are a must-try. Made with airy choux pastry and a creamy smoked salmon filling, this recipe is quick to prepare and perfect for any occasion.
When it comes to appetizers, you want something that’s not only visually appealing but also bursting with flavor. Enter these Easy Salmon Choux Puffs! Delicate, airy choux pastry filled with a creamy salmon mixture—this recipe is perfect for any occasion, from festive gatherings to casual brunches. The best part? They’re surprisingly easy to make!
Why You’ll Love These Salmon Choux Puffs
Choux pastry may sound intimidating, but with just a few simple ingredients and steps, you can create a light and versatile base. Paired with a luscious salmon filling, these puffs strike the perfect balance between sophistication and comfort food. They’re ideal for entertaining because you can prepare the components ahead of time and assemble them just before serving.
How to make the choux pastry (Pâte à Choux) for these Savoury Salmon Choux Puffs?
The choux pastry is made with basic ingredients. However, it has a tricky method which will make or break your end result. The choux pastry starts by cooking the dough. First up, bring to a boil the water, butter, salt and, if needed, sugar. Once this mixture starts to boil, remove from the heat and add all the flour at once. Make sure to incorporate the flour completely. Here, the dough starts taking shape. Transfer the saucepan back to medium heat. Stirring constantly, continue cooking the dough. Be careful to not let the dough stick at the bottom of the pan. Cook for about 2 minutes.
Once the dough is cooked, remove from the heat and transfer to a bowl. You can either use a stand mixer or else do it by hand with a whisk or spatula. Mix the dough for a few seconds so that the dough cools slightly. Add an egg and mix in the dough. The dough will split at first, but do not panic just continue mixing, the dough/batter will get better soon. Continue adding an egg at a time. The dough is ready when a V-shaped is formed on the whisk when you lift it up.
How to cook the choux puffs?
Cooking the profiteroles can be a bit tricky, especially since not all ovens or appliances work the same. It’s important to learn your appliance and how it cooks best. In addition, an inside oven thermometer is always a plus to have as this will guarantee that you will always have success.
Oven
To cook the choux puffs in the oven, start by preheating the oven to 220°C or 425°F. Pipe the choux pastry on a parchment paper lined sheet pan. Between each profiterole leave a good amount of space, as they puff up quite a lot. Start baking the profiteroles at this temperature for about about 10 minutes. Reduce the temperature to 180°C or 350°F and let cook for another 30 minutes. During this baking time do not open the oven door as this might cause them to deflate. Once they are done, take them out and place on a cooling rack. While still hot, I like to poke some holes at the bottom of the choux puff to let the steam out.
Air fryer
Baking the profiteroles in an air fryer is slightly easier, although it won’t give a crispy shell as the oven. However, they still turn out so delicious! Ideally, divide the batch into 2, or more. This will greatly depend on how big your airfryer basket is. Pipe 10 choux puffs on two separate parchment papers, cut to the size of your air fryer basket. Bake the profiteroles for 15 minutes at 180°C or 350°F. Once done, take them out and place on a cooling rack. Even here, while still hot, I like to poke some holes at the bottom to let the steam out.
FAQs
For what can I use choux pastry?
If you learn how to make choux pastry you can make several recipes, like the following desserts: eclairs, cream puffs, churros, croquembouche, French cruller donuts, choux beignets, and gougères.
How to store these choux puffs?
Filled choux puffs are best served and eaten on the same day. However, if you have any leftover filled puffs, I would store them in an airtight container in the fridge for not more than a day. Empty choux puff shells can be stored in an airtight container at room temperature for about 3 days. Fill the puffs closer to serving them so that they retain their optimal shape and taste!
Easy Salmon Choux Puffs
Ingredients
Choux pastry
- 125 ml water
- 60 g plain flour
- 1/4 teaspoon salt
- 65 g butter
- 2 eggs room temp
- sesame seeds/poppy seeds
Salmon and cream cheese filling
- 250 g cream cheese
- 150 g smoked salmon
- zest of a lemon
- handful of chopped fresh dill
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
PREPARING THE SALMON CREAM CHEESE
- Finely chop the smoked salmon.
- To a bowl add all the ingredients and combine. Store in the fridge until ready to use.
PREPARING THE CHOUX PASTRY
- In a saucepan over medium heat, bring to a boil the water, butter and salt. Remove the saucepan. Add all the flour and stir well until all the flour is incorporated.
- Transfer the saucepan back on medium heat, and cook the dough for about 2 minutes. Stirring constantly to make sure that none of the dough sticks to the saucepan. Transfer the cooked dough to a large bowl. Mix the dough slightly so that it cools down a bit. You can either do these steps in a stand mixer or by hand.
- Start adding an egg at a time to the dough. Before adding another egg make sure that the previous one is fully incorporated. In addition, do not be alarmed, but at first when you add the egg, the dough will break. Just continue mixing until a smooth dough is soon achieved.
- Fill a large piping bag with the dough. You can either use a large round tip or a french star tip.
AIR FRYER COOKING METHOD
- Prepare two parchment papers the size of your air fryer basket. On each one pipe 10* equal size puffs. It’s important to leave a good amount of space between them as they will puff. Brush the top with water.
- Bake them in the air fryer at 180°C or 350°F for 15 minutes. Once they are ready, place them on a cooling rack. With a toothpick, do two little holes at the bottom of the eclair so that the steam can escape.
OVEN COOKING METHOD
- Before starting the choux pastry, preheat the oven to 220°C or 425°F. Line a baking tray with parchment paper. Set aside.
- Pipe 20 equal size puffs. It’s important to leave a good amount of space between them as they will puff. Brush the top with water.
- Bake them for 10 minutes. Reduce the temperature to 180°C or 350°F, it’s important to not open the oven door. Continue cooking for around 30 minutes.
- Once they are ready, place them on a cooling rack. With a toothpick, do two little holes at the bottom of the puff so that the steam can escape.
ASSEMBLY
- When ready to fill the puffs. Cut the puffs in half. Fill a piping bag with the salmon cream cheese and pipe a generous amount, enough to fill each shell. Add an extra piece of smoked salmon and herbs.
Notes
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create! Don’t forget to subscribe to the mailing list down below so to receive the recipe updates straight to your mailbox!
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