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Author Notes: Perfect for the upcoming Memorial Day & Fourth of July Holidays, this seafood recipe is light and delicate and easy-to-substitute with canned salmon. This recipe is the perfect Gourmet Sandwich rendition for any cookout or simply to pack up in your picnic basket!
Gourmet Your Holiday with Chef J - www.ghettogourmetcuisine.com!
Questions? #AskChefJ —Chef J
- 1 cup Water
- 1/2 cup (1 stick) Unsalted Butter
- 1 teaspoon Sugar
- 1 pinch Salt
- 1 cup Sifted All-Purpose Flour
- 1 teaspoon Baking Powder
- 3 Large Eggs
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely.
- Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot.
- Remove from the heat and scrape the dough into a mixing bowl.
- Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit.
- Add the eggs, one-at-a-time, stopping to scrape down the sides of the bowl periodically.
- When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste.
- Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread; keep the mounds as high and round as possible.
- You can use a pastry bag fitted with a star tip or a large spoon, your choice.
- Place the pans in the oven and bake for 10 minutes.
- Reduce the heat to 350 degrees F. and continue to cook for 25 minutes.
- Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch.
- The profiteroles should be golden brown and well-risen.
- Allow the shells to cool before filling.
- Using a serrated knife, slice the top off the pastry puffs and remove a little of the soft middle and stuff with mousse.
Smoked Salmon Mousse
- 4 ounces Smoked Salmon
- 2 tablespoons Heavy Cream
- 1 8 Ounce Package of Cream Cheese, Softened
- 1/2 Lemon, Juiced
- 1/2 teaspoon Dried Dill Weed to taste
- Salt & Pepper to taste
- Ground Cumin to taste
- Place smoked salmon in a blender or food processor, and blend until smooth.
- Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper, and cumin.
- Blend to desired consistency and begin stuffing the profiteroles.