Savoury Mini Cream Puffs and Crepe Rolls
Ingredients
- For the crepe batter
- Crepe batter (for about 10 people)
- 300 milliliters milk
- 4 eggs
- 200 grams Pastry flour
- 1 pinch salt
- 3 Tbsps liquid butter
- 1 Tbsp freshly chopped Fresh herbs
- vegetable oil (to fry)
- For the salmon filling
- 300 grams Smoked salmon
- 150 grams Sour cream
- 2 tsps lemon juice
- salt
- freshly ground peppers
- 1 Tbsp finely chopped Dill
- 1 Tbsp small Caper
- For the tuna filling, mini cream puffs, ham salad and crab salad
- 1 can Tuna (about 180 grams, natural)
- 1 onion
- 1 Pickle
- 2 sheets gelatin
- 3 Tbsps Mayonnaise
- salt
- freshly ground peppers
- 2 tsps lemon juice
- Mini cream puffs
- 125 milliliters water
- 125 milliliters milk
- 1 pinch salt
- 1 pinch sugar
- 75 grams butter
- 250 grams Pastry flour
- 6 eggs
- 100 grams cooked ham (without fat edge)
- 3 Tbsps Peas (frozen)
- 3 Tbsps Diced tomatoes
- 4 Tbsps Mayonnaise
- salt
- freshly ground peppers
- cayenne pepper
- 1 tsp lemon juice
- 1 Tbsp chopped parsley
- Shrimp salad
- 200 grams shrimp
- 2 Tbsps lemon juice
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- cayenne pepper
- 2 Tbsps chopped Dill
- 100 grams Mayonnaise
Preparation steps
For the crepe batter: Mix all ingredients until smooth and let rest for 30 minutes.
For the salmon filling: Puree 2/3 of salmon with sour cream. Season with lemon juice, salt and pepper and stir in dill, capers and cut remaining salmon into small cubes.
For the tuna filling: Shred tuna finely with a fork. Peel onion and cut pickle into small cubes and mix together. Soak gelatin in cold water and then place dripping wet in a small saucepan, heat and dissolve. Stir dissolved gelatin thoroughly into the mixture. Stir in mayonnaise and season with salt, pepper and lemon juice.
In a large frying pan, heat a little oil and fry in succession 8 thin crepes on both sides.
Fill half of the crepes with salmon and other half with tuna mixture. Roll up each crepe and wrap each roll firmly in plastic wrap and refrigerate for 3 hours.
To serve, remove plastic wrap and cut rolls in about 1.5 cm (approximately 3/4 inch) thick slices. Place a toothpick into each and arrange on a plate.
For the mini cream puffs: Boil milk, water, salt, sugar and butter in a saucepan, pour in flour and stir with a wooden spoon until dough forms into a lump and a white deposit on the bottom is formed.
Pour mixture into a bowl, immediately stir in an egg and then stir in next egg when dough is smooth and supple again.
The dough is ready when it shines and heavy batter falls from the spoon.
Pour batter into a piping bag with a star tip and on a parchment paper lined baking sheet pipe walnut-sized puffs (profiteroles).
Bake in a preheated oven at 200°C (approximately 400°F) for about 30 minutes, until golden brown then remove and allow to cool. After cooling, cut and fill with ham and crab salad.
For the ham salad: Cut ham into small cubes. Blanch peas for 2 minutes in boiling salted water then plunge into cold water and drain. Combine ham, peas and tomato with mayonnaise, salt, pepper, cayenne pepper and lemon juice and stir in parsley.
For the crab salad: Combine crab with lemon juice and oil, season with salt, pepper and cayenne pepper and mix in half finely chopped dill. Let sit for 1 hour.
In half of the cream puff, spread each with a little mayonnaise, fill with crab salad and garnish with remaining dill. Fill others cream puffs with ham salad filling. Serve with crepe rolls.
