Snack Profiteroles with Cream Cheese and Smoked Salmon
Snack profiteroles with cream cheese and smoked salmon. The dough for profiteroles has a neutral taste, so you can prepare not only salty, but also sweet stuffing for them. You can bake them in advance, one day in advance and store in a tightly closed container, and make the filling the next day. Or (also without filling) can be stored frozen for up to two months.
Dough:
75 g butter
115 g flour
3 eggs
250 ml water
Filling:
100 g cold smoked salmon
200 g Philadelphia cream cheese
100 ml. cream 30-35%
zest of 1 lemon and 1-2 tbsp lemon juice
For decoration:
a little red caviar (salmon or trout)
dill
Bake the profiteroles at 200°C (392°F) for 25 minutes. Cool on a wire rack.
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Profiteroles with Philadelphia cheese and smoked salmon.
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