Ingredients for the choux pastry (for about 30 - 35) :
Ingredients for the filling:
Prepare the buns:
Mix the water, the salt, the sugar, the milk and the butter and let them boil.
When is started boiling, remove from fire. Then add all the flour and mix until well incorporated.
Let it cool!
When cooled add the eggs one by one, mixing until each is well incorporated.
On a baking paper make small buns using a piping bag. Spread some poppy seeds on top of each bun.
Put them in the oven at 180 Celsius degrees until golden brown.
Prepare the filling:
Blend 80 grams of smoked salmon with the butter. Add the cheese and the chopped dill and blend some more.
Cut the buns in half and with a pipping bag add the salmon mousse inside each of them.
Then add inside each buns a little bit of dill and a small bits of salmon (from the remaining 20 grams).
Enjoy!
- 150 grams of flour
- 130 milliliter of milk
- 120 milliliters of water
- 100 grams of butter
- 4 eggs
- a pinch of sugar
- a pinch of salt
- poppy seeds for decoration
Ingredients for the filling:
- 250 grams of fresh cow cheese
- 100 grams of smoked salmon
- 20 grams of butter
- a few leaves of dill
Prepare the buns:
Mix the water, the salt, the sugar, the milk and the butter and let them boil.
When is started boiling, remove from fire. Then add all the flour and mix until well incorporated.
Let it cool!
When cooled add the eggs one by one, mixing until each is well incorporated.
On a baking paper make small buns using a piping bag. Spread some poppy seeds on top of each bun.
Put them in the oven at 180 Celsius degrees until golden brown.
Prepare the filling:
Blend 80 grams of smoked salmon with the butter. Add the cheese and the chopped dill and blend some more.
Cut the buns in half and with a pipping bag add the salmon mousse inside each of them.
Then add inside each buns a little bit of dill and a small bits of salmon (from the remaining 20 grams).
Enjoy!
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