Cheese Puffs with Salmon Filling
Who can resist these crispy feather light puffs with a smooth creamy salmon filling?
- Makes 30
- Products in this recipe:
You Will Need:
Method:
Cheese Puffs
Adjust the oven rack to the middle position and preheat the oven to 220 °C. Melt the butter in the water and bring to the boil. Stir in the flour, salt and cheese, with a wooden spoon. Stir vigorously until the mixture comes away from the side of the saucepan.
Remove from the stove. Allow to cool for 1 minute, spoon into a food processor with steel blade fitted. Start blending. Add the eggs one at a time and continue processing until the mixture is smooth and well blended.
Spoon or pipe teaspoonfuls full of the batter onto baking paper, about 3 cm apart, and bake for 10 minutes. Reduce the heat to 180 °C and bake for a further 15 - 20 minutes. Cut a small slit in the side of each puff to allow the steam to escape. Leave to cool before storing in an airtight container.
Filling
Mix all the ingredients together in a food processor until smooth and fine enough to pipe.
Place mixture in a piping bag fitted with an open star nozzle.
Assembly
Halve the puffs, pipe filling on the bottom halves and top with top halves.
Arrange on a platter.
Cheese Puffs with Salmon Filling
Who can resist these crispy feather light puffs with a smooth creamy salmon filling?
- Makes 30
- Products in this recipe:
You Will Need:
Method:
Cheese Puffs
Adjust the oven rack to the middle position and preheat the oven to 220 °C. Melt the butter in the water and bring to the boil. Stir in the flour, salt and cheese, with a wooden spoon. Stir vigorously until the mixture comes away from the side of the saucepan.
Remove from the stove. Allow to cool for 1 minute, spoon into a food processor with steel blade fitted. Start blending. Add the eggs one at a time and continue processing until the mixture is smooth and well blended.
Spoon or pipe teaspoonfuls full of the batter onto baking paper, about 3 cm apart, and bake for 10 minutes. Reduce the heat to 180 °C and bake for a further 15 - 20 minutes. Cut a small slit in the side of each puff to allow the steam to escape. Leave to cool before storing in an airtight container.
Filling
Mix all the ingredients together in a food processor until smooth and fine enough to pipe.
Place mixture in a piping bag fitted with an open star nozzle.
Assembly
Halve the puffs, pipe filling on the bottom halves and top with top halves.
Arrange on a platter.