Profiteroles with Smoked Salmon and Dill Cream Filling
- For the Profiteroles
- 125 grams Pastry flour
- 125 milliliters water
- 125 milliliters milk
- 1 pinch salt
- 50 grams butter
- 4 eggs
To make the profiteroles: In a sauce pan, bring the water, salt, sugar and butter to a boil. Add the flour and stir with a wooden spoon until the dough forms a ball.
Transfer the mixture to a bowl, add the eggs one at a time, stirring until smooth between each addition.
The dough is ready when it shines and falls in a heavy sheet from the spoon.
Transfer the batter in a piping bag with a star tip and pipe onto a lined baking sheet in mounds about 6 cm in diamter and 2 cm tall (2 1/2 inches in diamter and 3/4 inch tall).
Bake in an oven preheated to 200°C (approximately 400°F) for about 30 minutes or until golden brown. Remove from the oven and slice off the tops. Let cool.
To make the filling: Dice the smoked salmon fine and blend it into the cream cheese and cream until smooth. Cut chives into small rings, chop the dill, and add both to the salmon mixture. Season with salt and pepper. To fill the profiteroles, use a piping bag with plain tip or a spoon to add the filling to the bottom of the profiteroles.
To serve, replace the tops of the profitroles and arrange on a platter or tray.