SMOKED SALMON PUFFS
These little bites look impressive, but they aren't hard or expensive. Because the cream cheese filling is so flavorful, you need only a small amount of smoked salmon. The pastry can be baked ahead (and even frozen for up to a month).
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield about 40 puffs (10 to 12 servings)
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven, and preheat to 400 degrees F. Line a rimmed baking sheet with parchment.
- Unfold the pastry, and cut out rounds with a 1 1/2-inch round cookie cutter (you should get roughly 40). Space them at least 1 inch apart on the prepared baking sheet. Lightly score the center of each round with a 3/4-inch cookie cutter (don't press all the way through). Lightly brush each round with the egg.
- Invert another rimmed baking sheet on top of the dough rounds, and bake for 5 minutes. (Covering the rounds helps them puff straight up evenly.) Remove the top baking sheet, and continue to bake until golden, 8 to 10 minutes more. Let the rounds cool completely on the baking sheet, then use the handle of a wooden spoon to gently punch a hole in the middle of each round. (The baked pastry can be stored at room temperature in an airtight container for up to 1 day or frozen for up to 1 month.)
- Meanwhile, microwave the vinegar and sun-dried tomatoes in a small bowl, covered, for 30 seconds; let cool. Reserve 1 teaspoon of the vinegar, and finely chop the tomatoes. Finely shred the cucumber, and squeeze out all the excess moisture. Mash together the tomatoes, reserved vinegar, shredded cucumber, cream cheese, chives and 1/4 teaspoon salt with a fork in a medium bowl until smooth. Transfer the cream cheese filling to a pastry bag or resealable plastic bag (cut off the tip). (The filling can be refrigerated for up to 1 day.)
- Tear or cut the salmon into 40 small pieces, and roll each into a rough rosette shape. Pipe some of the filling into each puff. Top each with a piece of salmon, and sprinkle with sesame seeds. (The salmon puffs can be refrigerated for up to 2 hours.)
BABY CREAM PUFFS FILLED WITH SMOKED SALMON
Simple to make, the unfilled cream puffs freeze easily, then can be reheated and stuffed with this tasty smoked salmon filling just before serving. You can also serve the cream puffs for dessert filled with vanilla ice cream and covered with chocolate sauce-the French bistro classic, profiteroles.
Yield makes 30 appetizers
Number Of Ingredients 7
Steps:
- Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 400°F. Cover a rimless cookie sheet with parchment paper or lightly grease a cookie sheet.
- To make the cream puffs, melt the butter in 1/2 cup boiling water in a saucepan over high heat. Add the flour all at once and stir until the mixture forms a solid mass. Cool for 3 to 4 minutes. Beat in the eggs one at a time and stir until the batter is smooth and glossy.
- Scoop heaping teaspoonfuls of the dough onto the cookie sheet, spacing them about 1 1/2 inches apart.
- Bake on the center rack for 10 minutes, then reduce the oven temperature to 325°F. Bake for 5 more minutes or until the cream puffs are dry and golden. Let cool.
- To make the filling, stir together the butter, chives, tarragon, and smoked salmon while the cream puffs bake.
- Fill the cooled cream puffs with the mixture just before serving.
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- Preheat the oven to 400° and position 2 racks in the upper and lower third. Lightly grease 2 large rimmed baking sheets.
- In a food processor, combine the smoked salmon with the cream cheese, sour cream, mustard and garlic and process until smooth; season with Tabasco. Transfer the filling to a pastry bag fitted with a 1/4-inch tip. Pipe the filling into the holes in the sides of the puffs and transfer to a serving plate. Serve right away.
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- Preheat the oven to 425F/218C and line a large baking sheet with parchment paper or a silicon mat. Prepare a large pastry bag tipped with a star tip, I used Ateco tip #847. Place the butter into a medium-sized saucepan and melt it over medium heat. Add the water and salt to the melted butter and allow the mixture to come to a simmer. Add the flour in all at once and whisk for about 20 seconds, until a dough ball forms. Switch over to a spatula and continue mixing and pressing the dough for about 30 seconds.
- Allow the dough to cool for about 20 minutes, until it's just lukewarm to touch. Begin adding the eggs, one at a time, mixing well after each addition; do this with a hand whisk or hand-held mixer. The dough will look funny at first but keep mixing; it will come together after the last egg is added. Transfer the dough into the prepared pastry bag. Pipe medium-sized dollops onto the prepared baking sheet, spacing them about 1-inch apart. Watch my video recipe to see how it's done.
- Bake the puffs in the preheated oven at 425F/218C for 10 minutes, then reduce the heat to 375F/190C and continue baking for another 35 to 40 minutes, until the puffs are a deep, golden color. Do not open the oven door at any time during the baking process, otherwise the pastries will fall flat! Remove the puffs from the oven and let them cool completely. Once cooled, use a serrated knife to cut the puffs in half but not all the way through; cut 2/3 into each puff. Watch my video recipe to see how it's done.
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