Profiteroles with Cream Cheese and Salmon

Name: Profiteroles with Cream Cheese and Salmon
Ingredients: 100 ml water; 75 g flour; 50 g butter; 1.5 - 2 eggs; a pinch of salt; 250 g lightly salted salmon; 200 g cream cheese; 2-4 tbsp. sour cream

This is a stunning and delicious appetizer that will make a gorgeous addition to any holiday table — though there's absolutely nothing stopping you from making it on a regular weeknight!)) The base is classic round profiteroles, which I've already made before right here — Savory Profiteroles. Today we'll fill them with cream cheese and salmon. If you like, you can slice each profiterole in half the traditional way, fill it with the creamy mixture and fish, and close the top back on — but I'd like to suggest a more creative approach: flip the little lid upside down and place the salmon on top. Why hide the fish inside when you can roll it into beautiful little roses?!))) It'll look absolutely stunning, and of course taste amazing!

Ingredients:

For the profiteroles (about 20 pieces):
100 ml water
75 g flour
50 g butter
1.5 - 2 eggs
a pinch of salt
Filling:
250 g lightly salted salmon
200 g cream cheese
2-4 tbsp. sour cream

How to cook profiteroles with cream cheese and salmon

Make the dough. Pour the water into a heavy-bottomed saucepan, add a pinch of salt and the butter. Bring to a boil (the butter should be completely melted).

Reduce the heat to its lowest setting, add all the flour at once to the boiling liquid, and start stirring vigorously with a spoon. At first the mixture may look uneven — just keep stirring. It will become completely smooth and start pulling away from the sides of the pan; once that happens, cook for about one more minute to let the dough fully come together.

Remove from the heat and let cool until just warm (about 10 minutes). Then mix in one and a half eggs, stirring thoroughly. If needed, gradually add the remaining half egg. The dough should be smooth and pliable, but not too runny. You may need more or fewer eggs depending on your situation. I used one and a half eggs (size large/C0). Don't add too many eggs — while the dough will be easy to pipe and will rise well in the oven, it's likely to collapse after baking. If you add too few, the dough will be hard to squeeze through the bag and may not rise properly.

Transfer the dough to a piping bag and pipe small mounds onto a baking sheet lined with parchment paper. You can smooth down any peaks with a wet finger. The profiteroles will expand about 2–3 times during baking, so keep them on the smaller side. If you don't have a piping bag, you can squeeze the dough out of a sturdy zip-lock bag with one corner snipped off, or simply drop it onto the sheet using two teaspoons.

Bake in an oven preheated to 200°C (390°F) for about 20 minutes, then lower the temperature to 170°C (340°F) and bake for another 5 minutes. Let the finished profiteroles cool completely.