Savory Cream Puffs with Smoked Salmon: The Chic Appetizer that Captures Hearts
If you are looking for an appetizer that is refined, delicious, and easy to prepare, Savory Cream Puffs with Smoked Salmon are a classic that never disappoints.
These creamy puffs are a true delight, so much so that my mother-in-law always uses my filling recipe when she invites her friends over, but she takes the shortcut of buying the ready-made puffs!
This shows you that the heart of the recipe is the filling, but I’ll also explain how to make the shells.
I know many find the preparation of choux pastry intimidating.
Often, the problem with choux pastry is that the puffs don’t rise or remain deflated, filled inside instead of hollow.
Here’s the secret to impeccable choux pastry, puffed and hollow, ready to be filled:
The Dough Consistency: The dough, after adding the eggs, should “fall in a triangle” from the spatula. It should neither be too liquid nor too thick.
Double Baking: Start baking the puffs at a high initial temperature (e.g., 392°F then lower it (e.g., to 356°F to dry them out. And, most importantly, never open the oven during the first 15-20 minutes, otherwise, they will deflate.
The filling is a breeze: a mousse that combines the delicacy of ricotta, the consistency of cream cheese, and the flavor of smoked salmon, enriched with a touch of dill. Follow my step-by-step advice.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for SAVORY CREAM PUFFS WITH SMOKED SALMON
- 2.47 oz flour
- 2 eggs
- 2.12 oz butter
- 1/2 cup water
- 1 pinch salt
- 8.82 oz ricotta
- 7.05 oz cream cheese
- 7.05 oz smoked salmon
- dill (fresh for decoration)
- to taste salt
- 1 pinch black pepper
Tools
- Kitchen Scale
- Saucepan
- Hand Whisk
- Parchment Paper
- Baking Tray
- Bowl
- Piping Bag
- Electric Mixer
Procedure for SAVORY CREAM PUFFS WITH SMOKED SALMON
In a saucepan, bring the water with the butter and salt to a boil. As soon as the butter has melted, remove from heat and add the flour all at once. Stir vigorously with a whisk until the mixture becomes smooth and homogeneous. Put back on the fire for a couple of minutes, stirring until the dough separates perfectly from the sides. Remove from heat and let it cool.
When the mixture is cold, add the first egg and mix well until it is completely absorbed. Then add the second egg and incorporate it completely. Transfer the dough to a piping bag with a plain tip and form the puffs on a baking tray lined with parchment paper. Bake in a preheated static oven at 356°F for about 30 minutes. Once golden, turn off the oven and leave the puffs inside with the door slightly open for 10 minutes, to dry them.
In the bowl of a blender, combine the ricotta, Philadelphia, 5.29 oz of smoked salmon, salt, and pepper. Blend until you obtain a smooth and lump-free cream. Then, add the remaining smoked salmon cut into small pieces and mix with a spatula, for a more rustic texture. Transfer the filling to a piping bag.
When the puffs are completely cool, cut them in half. Using the piping bag, fill them with plenty of salmon mousse and close with the top part of the puff. Garnish with a sprig of fresh dill before serving.
Notes on Ingredients
For a successful filling, the ricotta-Philadelphia combination is perfect: ricotta provides lightness, while Philadelphia adds consistency and a stronger flavor. For smoked salmon, choose high quality. Dill is the aromatic herb par excellence for salmon, but you can replace it with chives or parsley for a different taste.
Storage
The filled puffs should be stored in the refrigerator for up to 1 day, in an airtight container. To keep them at their best, it’s ideal to prepare the puffs and mousse separately and fill them just before serving.
Alternatives and Variants
Lighter mousse: replace Philadelphia with Greek yogurt for an even lighter and fresher filling.
Addition of citrus: add a teaspoon of juice and some grated lemon zest to the filling for a citrus note that enhances the flavor of the salmon.
Fish variant: you can use high-quality canned tuna instead of salmon, or a mousse of steamed shrimp.
Usage and Pairings
These puffs are perfect as an appetizer, served on an elegant tray, or as finger food for a standing aperitif. They pair beautifully with fresh and mineral white wines such as Vermentino, a Pinot Grigio, or a glass of Prosecco, whose bubbles cleanse the palate.
Origins and History of the Recipe
The cream puffs, or “choux,” have French origins and have spread worldwide, becoming part of the Italian culinary tradition as well. Their versatility makes them perfect for being filled with both sweet and savory creams. The pairing with smoked salmon is a modern interpretation that combines the European tradition of choux pastry with the flavor of salmon, which has become a popular ingredient for appetizers and buffets.
Secrets for Perfect Choux Pastry
To achieve hollow and light puffs, pay attention to two things: the dough must be well dried on the heat before adding the eggs, and once in the oven, do not open the oven door for at least the first 20 minutes, otherwise, they will deflate.
FAQ (Questions and Answers)
1. Why did my puffs deflate?
Often puffs deflate if the internal moisture hasn’t evaporated completely or if the oven door is opened too early. Follow the baking times and resting phase in the oven for perfect results.
2. Can I prepare the filling in advance?
Absolutely. You can prepare the salmon cream a day in advance and store it in the refrigerator, in an airtight container or piping bag.
3. Can I freeze the puffs?
Yes, you can freeze the empty puffs once baked and cooled. When you need them, thaw them at room temperature and heat them for a few minutes in the oven at 302°F to make them crispy again before filling them.
