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🍽️ Choux buns filled with salmon and dill cream

122 kcal · 30 min · 4 servings

Ingredients

• 125 g flour
• 125 ml water
• 125 ml milk
• 1 pinch salt
• 50 g butter
• 4 eggs
• 250 g cream cheese
• 4 tbsp whipping cream
• 0.25 bunch chives
• 0.25 bunch dill
• 150 g smoked salmon
• salt
• pepper (from the mill)

Instructions

1. 1. Put water, salt, sugar, and butter into a pot.
2. 2. Bring the mixture to a boil while stirring.
3. 3. Remove the pot from the heat and immediately stir in the flour.
4. 4. Continue stirring until the dough forms a solid ball that pulls away from the bottom of the pot.
5. 5. Make sure a white film forms on the bottom of the pot.
6. 6. Transfer the dough into a bowl.
7. 7. Immediately stir the first egg into the dough.
8. 8. Wait until the dough is smooth and pliable again.
9. 9. Add the second egg and stir it in.
10. 10. The dough is ready when it shines and falls heavily from the spoon.
11. 11. Fill the dough into a piping bag fitted with a large star tip.
12. 12. Line a baking tray with baking paper.
13. 13. Pipe round choux buns onto the tray.
14. 14. The choux buns should be about 6 cm in diameter and 2 cm high.
15. 15. Preheat the oven to 200 degrees Celsius.
16. 16. Bake the choux buns for approx. 30 minutes until golden brown.
17. 17. Remove the choux buns from the oven.
18. 18. Cut the choux buns open with scissors.
19. 19. Let the choux buns cool down.
20. 20. Dice the salmon finely.
21. 21. Stir cream cheese and cream until smooth.
22. 22. Cut the chives into fine rings.
23. 23. Finely chop the dill.
24. 24. Mix the salmon, chives, and dill with the cream cheese and cream mixture.
25. 25. Season the filling with salt and pepper to taste.
26. 26. Fill the mixture into a piping bag fitted with a round tip.
27. 27. Fill the choux buns with the salmon and dill cream.

Nutrition per serving

• kcal: 122
• Protein: 5 g · Fett/Fat: 9 g · Carbs: 5 g