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🍽️ Choux Pastry with Trout Roe

356 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Put butter, salt, and water into a pot.
  3. 3. Heat the mixture until the butter has completely melted.
  4. 4. Mix flour and sugar in a separate bowl.
  5. 5. Remove the pot from the heat.
  6. 6. Stir the flour mixture vigorously into the hot liquid immediately.
  7. 7. Place the pot back on medium heat.
  8. 8. Continue stirring until a firm dough ball forms.
  9. 9. Cook the dough briefly longer until a white layer forms at the bottom of the pot.
  10. 10. Transfer the dough into a clean bowl.
  11. 11. Let the dough cool for about 10 minutes.
  12. 12. Beat the eggs one by one into the dough using a hand mixer.
  13. 13. Mix until a glossy and smooth mixture forms.
  14. 14. Fill the dough into a piping bag.
  15. 15. Line two baking sheets with parchment paper.
  16. 16. Pipe small mounds of dough onto the sheets.
  17. 17. Gently brush the dough mounds with a little water.
  18. 18. Bake the pastries for about 20 minutes until golden brown.
  19. 19. Do not open the oven during the baking time.
  20. 20. Remove the pastries from the oven after baking.
  21. 21. Place them on a wire rack.
  22. 22. Let the pastries cool down completely.
  23. 23. Wash the chives under running water.
  24. 24. Shake the chives dry.
  25. 25. Cut the chives into fine rings.
  26. 26. Mix cream cheese, horseradish cream, and chives in a bowl.
  27. 27. Season the cream with salt and pepper.
  28. 28. Fill the cream into a piping bag.
  29. 29. Cut the cooled pastries horizontally in the middle.
  30. 30. Fill the bottom halves with the horseradish cream.
  31. 31. Garnish the filled pastries with trout roe.
  32. 32. Place the top halves of the pastries onto the cream.
  33. 33. Serve the pastries immediately.

Nutrition per serving