Can you make the profiteroles in advance?

Yes, you can make the profiteroles in advance and store them in an airtight container. Add the salmon mousse just before serving to keep the profiteroles crispy.

Can you also use the salmon mousse as a dip for vegetables, for example?

Yes, the salmon mousse is also delicious as a dip for carrots or cucumber, for example.

Profiteroles with salmon mousse

Name: Profiteroles with salmon mousse
Cook time: 50 min
Total time: 50 min
Yield: 15 pieces
Ingredients: For the choux pastry:; 3 eggs; 70 g flour; 12.5 cl milk; 62 g butter; 1 pinch of salt; For the salmon mousse:; 1 can of wild red salmon (213 g); 150 g smoked salmon; 1 hard-boiled egg; 1 organic lemon; 1 tbsp Philadelphia Original; 1 tbsp Greek yogurt; 1 tbsp mayonnaise; 0.5 bunch of chives; Pepper and salt; For the finishing touches:; 1 jar of salmon roe (50 g); A few sprigs of dill and chives

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50min

•

Medium

Want to get started with these festive profiteroles with salmon mousse? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 15 pieces

For the choux pastry:
3 eggs
70 g flour
12.5 cl milk
62 g butter
1 pinch of salt

For the salmon mousse:
1 can of wild red salmon (213 g)
150 g smoked salmon
1 hard-boiled egg
1 organic lemon
1 tbsp Philadelphia Original
1 tbsp Greek yogurt
1 tbsp mayonnaise
0.5 bunch of chives
Pepper and salt

For the finishing touches:
1 jar of salmon roe (50 g)
A few sprigs of dill and chives

For the choux pastry:
3 eggs
70 g flour
12.5 cl milk
62 g butter
1 pinch of salt

For the finishing touches:
1 jar of salmon roe (50 g)
A few sprigs of dill and chives

Preparation method

How do you make this?

Preheat the oven to 180°C. Bring the milk to a boil with the salt and butter. Remove from heat, add the flour all at once and mix until the dough forms a ball that pulls away from the bottom. Put the pan back on the heat to dry the dough. Remove from heat. Add 2 eggs one at a time (110 g in total) and mix well each time until a homogeneous, not too runny dough forms. Pour it into a piping bag.

Pipe small mounds of dough the size of a nut onto the baking sheet lined with parchment paper, not too close together. Brush them with the 3rd beaten egg and bake for 25 minutes until golden brown in the oven. Let cool.

Put the drained red salmon in the blender cup and add the smoked salmon, along with the chopped hard-boiled egg, mayonnaise, Philadelphia, chopped chives, 1 tsp grated lemon zest, and pepper. Blend until a homogeneous mousse; adjust seasoning further. Pour into a piping bag with a star nozzle.

Open the profiteroles and fill them with mousse. Lightly press the vertically cut tops on. Finish with salmon roe, chives, and dill. Serve chilled.