Cream Cheese and Salmon-Filled Puffs

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.