Choux pastry is ideal for sweet recipes but, on this occasion, we’re going to make a savoury version for a delicious aperitif with a smoked salmon and caper cream.
Productos con los que prepararla
Ingredients
- 150 g of water
- 80 g of butter
- 120 g of pastry flour
- 4 eggs
- 25 g of grated Parmesan cheese
- A pinch of salt
- A pinch of sugar
- 2 sprigs of fresh dill
- 1 tablespoon of sesame seeds
- 50 g of capers
- 200 g of smoked salmon
- 250 g of quark cheese (whipped)
Instructions
- Insert the blades and add the water, butter, salt and sugar to your Chefbot workbowl. Heat for 4 minutes at 100º, speed 1.
- Add the flour and mix for 30 seconds at speed 4. Remove the workbowl, open the lid and leave to cool for 10 minutes.
- Replace the workbowl, replace the lid and set for 30 seconds at speed 5 while adding the eggs one by one through the opening.
- Slowly add the grated Parmesan cheese and the dill. Mix for 30 seconds at speed 5.
- Empty the dough into a pastry bag and cut the tip to leave a 1cm hole.
- Pre-heat the oven to 200° and line an oven tray with baking paper.
- Hold the pastry bag perpendicular to the tray and gently squeeze to make small mounds about the size of a walnut with the dough. Leave about 5cm between each one.
- Wet your finger and push down on the peak of each mound to flatten them a little.
- Sprinkle on the sesame seeds and bake for 10 minutes. Reduce the oven temperature to 180° and bake for a further 15 minutes.
- Switch off the oven and leave the choux pastries inside with the door ajar for 10 minutes. Leave to cool completely.
- Clean the workbowl and add the capers and salmon. Chop for 4 seconds at speed 4.
- Add the quark cheese and mix for 10 seconds at speed 5.
- Cut the top off the choux pastries with a serrated knife, fill with the salmon mix and replace the top. Ready to serve.