Profiteroles with Salmon Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 592 cal. | (28 %) | ||
| Protein | 35.77 g | (37 %) | ||
| Fat | 34.1 g | (29 %) | ||
| Carbohydrates | 35.8 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.36 g | (8 %) |
| Vitamin A | 328.31 mg | (41,039 %) | ||
| Vitamin D | 2.18 μg | (11 %) | ||
| Vitamin E | 5.99 mg | (50 %) | ||
| Vitamin B₁ | 0.34 mg | (34 %) | ||
| Vitamin B₂ | 0.63 mg | (57 %) | ||
| Niacin | 10.62 mg | (89 %) | ||
| Vitamin B₆ | 0.43 mg | (31 %) | ||
| Folate | 71.79 μg | (24 %) | ||
| Pantothenic acid | 1.68 mg | (28 %) | ||
| Biotin | 1.84 μg | (4 %) | ||
| Vitamin B₁₂ | 8.06 μg | (269 %) | ||
| Vitamin C | 5.79 mg | (6 %) | ||
| Potassium | 703.78 mg | (18 %) | ||
| Calcium | 127.84 mg | (13 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.99 mg | (13 %) | ||
| Iodine | 60.89 μg | (30 %) | ||
| Zinc | 0.81 mg | (10 %) | ||
| Saturated fatty acids | 15.56 g | |||
| Cholesterol | 272.33 mg |
Ingredients
- Ingredients
- 125 milliliters milk
- 75 grams butter
- salt
- 150 grams Pastry flour
- 4 eggs
- 150 grams Smoked salmon
- 100 grams Sour cream
- 1 tsp Horseradish cream
- peppers (freshly ground)
- 1 ripe Avocado
- 1 garlic clove
- 2 Tbsps Lime juice
Preparation steps
Prepare choux dough by combining 125 ml (approximately 1/2 cup) of water, butter and a pinch of salt in a pot. Bring to a boil. Add flour all at once.With wooden spoon, stir vigorously until mixture forms a ball and leaves sides of pan. Allow to cool slightly. Add eggs to flour mixture, whisk with a hand mixer.
Pour batter into a piping bag with a star tip and pipe 6 puffs on a lined baking tray. Bake in preheated oven at 200°C (no convection) (approximately 400°F) on the middle rack for about 15 minutes. Meanwhile, combine salmon, sour cream and horseradish. Puree the mixture. Season with salt and pepper.
Halve and pit avocado. Scoop out avocado flesh with a spoon. Peel and finely chop garlic. Combine avocado, lime juice, and garlic. Season with salt and pepper, puree.
After cooling, cut puffs in halves crosswise and fill with avocado and salmon cream.
