Savoury Choux Buns with Smoked Salmon
Easy recipe for savoury choux buns with poppy seeds. Filled with smoked salmon and a light mustard or horseradish cream with apple (filling recipe below) or simply cream cheese. Easy, elegant dinner party starter/appetizer or serve as mini canapés for parties.
Equipment
- stand mixer optional as can be mixed by hand
Ingredients
- 75 g (2.5fl oz/ ⅓ cup) water
- 50 g (1¾ fl oz/ ¼ cup) whole milk
- 1 teaspoon fleur de sel Celtic sea salt
- 45 g (1½oz/ 3 tbsp) butter cut into small cubes
- 75 g (½ cup + 1 tbsp) flour (all-purpose) T55
- 2 large eggs organic
- ½ teaspoon poppy seeds
- 100 g (2 slices) smoked salmon cut into 6 equal slices
- 1 tablespoon fresh dill or chives to serve
Instructions
- Preheat the oven to 180°C/360°F (160°C fan/Gas 4).Heat the water, milk, butter and salt in a saucepan. As soon as the butter has melted and liquid boiling (after about 5 minutes), turn down to a low heat and add the flour. Using a wooden spoon or sturdy spatula, quickly stir strongly the flour into the liquid until no lumps and smoothly blended, and the dough comes away naturally from the sides of the pan.
- Transfer the dough to a mixing bowl (or the bowl of your stand mixer, if using) and leave to cool for about 5 minutes. Gradually beat in the first egg until the batter is smooth, then the 2nd egg. Don't worry if it looks gloopy and broken at this stage. Continue mixing strongly until well blended and air is incorporated into the thick dough. Mix in the poppy seeds.
- Either spoon out large heaps on to a baking sheet lined with parchment paper or a silicone mat. Even better, use a piping bag to pipe out the batter with a large, plain tip into 6 even mounds, leaving each well spaced apart.
- Bake in the oven for 25-30 minutes until a deep golden brown (there's no need to brush over egg yolk to glaze). Don't open the oven door until you are sure they look cooked.
- Leave the choux buns to cool on a wire rack. Nearer the time when ready to serve, cut the tops off and fill each of the buns with the cream filling (recipe below) and the smoked salmon. Place on the choux tops and serve.
Notes
To Serve: Fill with apple horseradish sauce with crème fraîche. Horseradish cream can be replaced with 2 teaspoons of Savora mustard. Alternatively, delicious with a cream cheese filling such as herby creamed cheese, or fresh goats' cheese with a mixture of your favourite fresh herbs (e.g. lemon thyme, parsley, chives, chervil or dill.)
Storage: choux buns can be frozen. Store on their own without the cream in the freezer in a well sealed container for up to 2 weeks. Best eaten fresh at room temperature on the day of baking.
Nutrition per serving: 8g protein, 9g carbohydrates, 11g lipids, glycemic index: 0
Nutrition
Calories: 168kcal
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