Savory Choux Puffs with Avocado and Salmon

Name: Savory Choux Puffs with Avocado and Salmon
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 30
Ingredients: 70 g of All Purpose Flour; 60 g of Butter; 2 Eggs; 120 ml of Water; a pinch of Table Salt; 1 Avocado; 1 Lemon Juice; 125 g of Smoked Salmon; Olive Oil; Table Salt; Chives

Savory Choux Puffs with Avocado and Salmon are a perfect Christmas or Easter appetizer, elegant to look at and with flavors that pair perfectly.

Recipe Savory Choux Puffs with Avocado and Salmon

Difficulty Medium
Preparation 20 minutes
Cooking 30 minutes
Servings for 30 puffs

Savory Choux Puffs with Avocado and Salmon are perfect as a Christmas Appetizer or an Easter Appetizer: they look elegant and bring together a mix of flavors that pair perfectly. The recipe we’re sharing starts from the classic Choux Pastry Recipe, which gives us lovely Crisp Choux Puffs to fill with a Savory Choux Filling made with Avocado and Salmon.

Whether for the Christmas Menu or the Easter Menu, these savory puffs will bring to the holiday table an appetizer that is not only tasty but also eye-catching and truly inviting, and they will surely win your guests over.

Also great for an aperitivo or a casual buffet dinner with friends, the Savory Choux Puffs Recipe is very practical and versatile, because you can make as many fillings as you like, getting creative with the ingredients you have on hand and letting your imagination run wild.

Ingredients for 30 puffs

For the Choux Puffs:
70 g of All Purpose Flour
60 g of Butter
2 Eggs medium
120 ml of Water
a pinch of Table Salt
For the Filling:
1 Avocado
1 Lemon Juice
125 g of Smoked Salmon
Olive Oil to taste
Table Salt to taste
Chives to taste

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Method

To make the Savory Choux Puffs with Avocado and Salmon, start with the choux pastry: in a small saucepan, bring the water to a boil with the butter and the pinch of salt. Add the sifted flour all at once and stir vigorously with a whisk to get a smooth, even mixture. Keep cooking for another couple of minutes, until you have a firm dough that comes cleanly away from the sides of the pan. Turn off the heat and let it cool.
Once the mixture has cooled, add the first egg and stir with a wooden spoon until fully incorporated, then add the second egg and incorporate that too.
Now transfer the mixture to a piping bag fitted with a large plain tip and pipe the puffs onto a baking sheet lined with parchment paper, spacing them well apart. Bake them in a preheated conventional oven at 180 °C (350 °F) for about 30 minutes. Once they are cooked and golden, turn off the oven and open the door slightly, letting them rest for about ten minutes. Then take them out of the oven and let them cool completely before filling.
For the filling, cut an avocado in half, remove the pit and scoop out the flesh with a spoon. Put the flesh in a tall container, then add a drizzle of oil, a pinch of salt, a little chopped chives and a few drops of lemon juice. Blend everything until creamy, then put it in the fridge for 1 hour to firm up.
Once the cream has rested and the puffs are completely cool, cut them three-quarters of the way up. Fill the larger part with a little avocado cream using a piping bag, top with some smoked salmon and cover with the top of the puff. Your Savory Choux Puffs with Avocado and Salmon are ready to enjoy. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you like, you can add a layer of Caramelized Red Onions to your Savory Choux Puffs with Avocado and Salmon, right after the smoked salmon and before closing the puffs.

Tips

What makes Savory Choux Puffs with Avocado and Salmon special is the contrast between the crisp choux pastry and the mix of flavors in the filling. To keep the puffs crisp, we recommend filling them only shortly before serving, so they don’t get too soft.

Storage

Savory Choux Puffs with Avocado and Salmon keep for 1-2 days in the fridge, in a tightly sealed container or on a plate well covered with plastic wrap.