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Smoked Salmon Eclairs (D, TNT)
Source: My old school cooking book (bible)
Yield: About 15 pieces; can be multiplied easily

Choux Paste:
1/4 liter (1 cup) water
150g (5 oz.) flour
100g (1 stick) butter
4 eggs (insert one by one!!!)
1 teaspoon salt
1 teaspoon sugar (only if you make a sweet filling)

1 package cream cheese
100g (3 oz.) smoked salmon
1 tablespoon of dill (optional, you can also use other herbs)

Make Choux Paste:
Put butter and water in a pan and bring to cook (NOT boiling). Take away from heat, and put the flour in, stir until dough loosens from pan. leave to cool for 10 minutes Add the 4 eggs, one by one in the pan.

Form and Bake Choux Paste:
With a baking bag (pastry bag, the one with a metal/plastic insert) form small shapes, like little balls (profiteroles, long ones for eclairs, or letters, hearts, or whatever). You can also use two spoons to make the balls.

Preheat oven to 400°F and bake for 20 to 25 minutes until golden brown. PLEASE the oven must be CLOSED during the first 15 minutes otherwise they will fall down.

Make Filling:
Put all the ingredients in a mixer bowl and mix until smooth. Put back into the refrigerator for a few minutes or until the cakes are finished baking.

When the cakes a finished let them cool down, then cut them open with a pair of scissors and fill them with the salmon mixture.

My MIL used melted butter and grated cheese for the filling (don't forget to put them in the refrigerator until serving, the butter will get "hard" again).

If you make them sweet you can use: pudding, chocolate cream, whipped cream, and a decoration of melted chocolate (eclairs) or for the children make some funny shapes, like worms, spiders, snakes, hearts and decorate with choco, and other icing.

Poster's Notes:
Puffed cake is the cooked dough used for profiteroles or eclairs etc. I hope the translation is correct, otherwise I would be pleased to learn the correct word for this kind of dough. [Editor's Note: commonly known as cream puffs]

Posted by Eliane Driessen

Nutritional Info Per Serving: N/A