Cream Cheese and Salmon-Filled Puffs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 910 cal. | (43 %) | ||
| Protein | 28.37 g | (29 %) | ||
| Fat | 68.46 g | (59 %) | ||
| Carbohydrates | 44.72 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 662.96 mg | (82,870 %) | ||
| Vitamin D | 3.01 μg | (15 %) | ||
| Vitamin E | 7.32 mg | (61 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.82 mg | (75 %) | ||
| Niacin | 7.42 mg | (62 %) | ||
| Vitamin B₆ | 0.37 mg | (26 %) | ||
| Folate | 65.67 μg | (22 %) | ||
| Pantothenic acid | 1.18 mg | (20 %) | ||
| Biotin | 3.65 μg | (8 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 0.99 mg | (1 %) | ||
| Potassium | 519.77 mg | (13 %) | ||
| Calcium | 200.18 mg | (20 %) | ||
| Magnesium | 24.14 mg | (8 %) | ||
| Iron | 2.24 mg | (15 %) | ||
| Iodine | 82.95 μg | (41 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 38.4 g | |||
| Cholesterol | 397.26 mg |
Ingredients
- For the dough
- Dough (for 20-24 puffs)
- 300 grams Pastry flour
- 250 milliliters water
- 250 milliliters milk
- 200 grams butter
- 8 eggs
- 1 tsp scant salt
- For the cream
- 200 grams cream cheese
- 70 grams Whipped cream
- 100 grams Crème fraiche
- salt (pepper)
- Fresh herbs (to taste)
- For the salmon cream
- 150 grams cream cheese
- 1 Tbsp lemon juice
- 2 Tbsps cold Whipped cream
- 200 grams pickled Salmon
- salt
- freshly ground peppers
Preparation steps
For the dough: In a saucepan, bring the milk, water, salt, and butter to a boil, add the flour all at once and stir with a wooden spoon until the dough forms a ball, leaves the sides of the pan and makes a white film on the bottom of the pot.
Pour the mixture into a bowl, immediately stir in an egg and stir until the dough is smooth. Add the eggs one at a time, stirring well until the dough is smooth and supple before adding another egg.
The dough is ready when it is shiny and your finger leaves a depression in the dough when it is pulled through and the dough falls from the spoon in very thick ribbons.
Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper. Spoon the dough into a piping bag fitted with a star tip and pipe mounds the size of tennis balls onto the baking sheet spacing them 2 inches apart. Bake until golden brown, and puffed, about 30 minutes. Remove and let cool to lukewarm. Halve the puffs horizontally while still warm.
For the cream: In a bowl, mix together the cream cheese, sour cream and heavy cream. Season with salt, pepper and herbs. If the mixture is too runny, add a little more cream cheese.
Spoon the cream cheese mixture into the bottom of the cream puffs.
For the salmon cream: Puree salmon with the cream and the lemon juice in a food processor. Stir in the cream fraîche, season with salt and pepper and spoon on top of the cream filling. Place the tops on the puffs and serve.
