Savoury Choux Buns with Smoked Salmon
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5.0
6 reviews
Excellent
Savoury Choux Buns with Smoked Salmon
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Easy recipe for savoury choux buns with poppy seeds. Filled with smoked salmon and a light mustard or horseradish cream with apple (filling recipe below). Easy, elegant dinner party starter/appetizer or serve as mini canapés for parties.
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Ingredients
- 75 g (2.5fl oz/ ⅓ cup) water
- 50 g (1¾ fl oz/ ¼ cup) whole milk
- 1 teaspoon fleur de sel Celtic sea salt
- 45 g (1½oz/ 3 tbsp) butter cut into small cubes
- 75 g (½ cup + 1 tbsp) flour (all-purpose) T55
- 2 large eggs organic
- ½ teaspoon poppy seeds
- 100 g (2 slices) smoked salmon cut into 6 equal slices
- 1 tablespoon fresh dill or chives to serve
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Instructions
- Preheat the oven to 160°C fan/180°C/360°F/Gas4.Heat the water, milk, butter and salt in a saucepan. As soon as the butter has melted and liquid boiling (after about 5 minutes), turn down the heat and add the flour. Using a wooden spoon or sturdy spatula, beat the flour into the liquid until smoothly blended and the dough comes away naturally from the sides of the pan.
- Transfer the dough to a mixing bowl and leave to cool for about 5 minutes. Gradually beat in the first egg until the batter is smooth, then the 2nd egg. Don't worry if it looks gloopy and broken at this stage. Continue mixing strongly until well blended and air is incorporated into the thick dough. Mix in the poppy seeds.
- Either spoon out large heaps on to a baking sheet lined with baking parchment or a silicone mat. Even better, pipe out the batter with a large, plain tip into 6 even mounds, leaving each well spaced apart.
- Bake in the oven for 25-30 minutes until a deep golden brown. Don't open the oven door until you are sure they look cooked.
- Leave the choux buns to cool on a wire rack. Nearer the time when ready to serve, cut the tops off and fill each of the buns with the cream filling (recipe below) and the smoked salmon. Place on the choux tops and serve.
Notes
- Fill with the crème frâiche and apple horseradish sauce recipe below. Horseradish cream can be replaced with 2 teaspoons of Savora mustard.
- Serve garnished with fresh dill or chives.
- Storage: choux buns can be frozen on their own without the cream for up to 2 weeks. Otherwise store in aluminium foil for a day. Best eaten on the day of baking.
- Nutrition per serving: 8g protein, 9g carbohydrates, 11g lipids, glycemic index: 0
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Overall Rating
5.0
6 reviews
Excellent
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