Ingredients
For the choux pastry:
125 ml water
125 ml milk
100 g butter
150 g flour
4 eggs
1 pinch of saltFor the garnish:
100 g smoked Scottish salmon, cut into strips
1 avocado, mashed
150 g cream
cheese 1 tablespoon lemon juice
Salt and pepper (to taste)
Fresh dill for garnish
- Preparation of the choux
pastry Preheat the oven to 180°C (th. 6).
In a saucepan, bring the water, milk, butter and salt to a boil.
Remove from heat, then add the flour all at once. Stir vigorously with a spatula until you get a homogeneous paste that will detach from the walls of the pan.
Return the pan to low heat and let the pasta dry for 1 to 2 minutes, stirring constantly. - Off the heat, add the eggs one at a time, stirring well between each addition. The dough should be smooth and shiny.
With the help of a piping bag, form circles of dough on a baking sheet covered with baking paper to imitate the shape of Paris-Brest.
Bake for 25-30 minutes until the choux is golden brown. Let them cool completely before filling them.
