Profiteroles with Smoked Salmon Dill Cream
Windbeutel with smoked salmon dill cream is a recipe featuring fresh ingredients from the cheese category. Try this and other recipes from Spoonsparrow!
Ingredients
- 125 g flour
- 125 ml water
- 125 ml milk
- a pinch of salt
- 50 g butter
- 4 eggs
- 250 g cream cheese
- 4 tbsp whipping cream
- 0.25 bunch chives
- 0.25 bunch dill
- 150 g Smoked salmon
- salt, pepper (ground)
Instructions
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1.
Bring water, salt, sugar and butter to a boil in a pot; add flour and stir with a wooden spoon until the dough separates from the bottom and a white film forms.
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2.
Transfer the dough to a bowl, immediately fold in one egg, then add each subsequent egg only after the dough has become smooth and elastic again.
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3.
The dough is ready when it glows and falls off the spoon without tearing.
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4.
Fill a pastry bag fitted with a large star tip and pipe 6 cm diameter, 2 cm high profiteroles onto parchment-lined baking sheet.
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5.
Bake in a preheated oven at 200°C for about 30 minutes until golden brown; remove, slit with scissors, and cool.
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6.
Dice the salmon finely. Whisk cream cheese and whipping cream together. Slice chives into fine ribbons, chop dill, mix both with salmon. Season with salt and pepper. Fill a pastry bag with a small round tip and fill the profiteroles with the mixture.
