Smoked Salmon Profiteroles


When someone says the word “profiterole,” the thing that usually comes to mind is a cream puff – it happens to be the most well-known form of a profiterole, which is made with choux paste.

Here’s the educational part of this post. Choux paste is a form of pastry dough that’s commonly used for cream puffs, eclairs, and beignets. It differs from normal pastry doughs because it’s actually cooked on a stove top before being sent into the oven. The ingredients are simple: water, butter, flour, and eggs. It’s cooked on a stove so that the flour somewhat gels together and creates gluten. During the baking process, the steam released inside the dough doesn’t escape because the dough acts like a net, imprisoning the air inside. That’s how you get a final product that is completely hollow in the middle. Perfect for filling! You can read more about the science on the Joe Pastry blog.

This was my third attempt at making profiteroles. When I used to live with J, I tried the recipe unsuccessfully twice. After my failures, I thought that profiteroles were just difficult to make, but I found out much later (after failing to bake a tried and true recipe) that my oven was unevenly heated. But I digress… My point is that profiteroles are damn easy to make, yet still impressive looking.

I decided to do a spin on profiteroles – which are usually dessert fare – and made a savory batch instead. Smoked salmon mousse was my goal, but I didn’t use any recipe. In a food processor I threw together: smoked salmon, cucumbers, green onions, capers, lemon juice, cayenne, and dill. I pulsed it until well-mixed, and added just enough mayo and sour cream to make the mixture mousse-y. (Not a word, I know.)


The recipe for the choux pastry came from the most wonderful book ever, Joy of Cooking. Many people say this book is like a kitchen bible, but admittedly I don’t own a copy yet. I picked it up at the library just to give it a test run, and I have to say that aside from containing more recipes than you could ever make, it’s also a great resource for general and advanced cooking/baking techniques.

After baking the profiterole shells, they should be hollow and ready for filling. I don’t have any pictures after filling the shells since they looked the same filled or unfilled. I had the option to cut open the shells and spoon the filling inside, but I wanted to take the hard route and actually pipe it in with a pastry bag. 🙂 Here’s what a hollowed profiterole shell should look like though:


Choux Paste | Joy of Cooking, 75th Anniversary Edition


  • 1 cup all-purpose flour
  • 1 cup water or milk, or a 50-50 mixture of the two
  • 1/2 cup unsalted butter, cut into small pieces
  • 1 tbsp sugar (for puffs with sweet fillings)
  • 1/2 tsp salt
  • 4 eggs, at room temperature


Preheat oven to 400 degrees Farenheit.

In a large saucepan, combine the water or milk, butter, sugar (if applicable), and salt. Bring the mixture to a boil over medium heat.

Add the flour all at once and stir vigorously with a wooden spoon. The mixture will start to come together, at which point you should continue to stir. In a few minutes, the paste will be come dry and not cling to the spoon or pan. The spoon should lead a smooth imprint when pressed on the paste. Transfer the mixture to a bowl to cool slightly for about 5 minutes. This is an important step! You don’t want the paste to cook the eggs when you add them in at the next step. However, don’t let it cool too long or else it will be difficult to mix the eggs in.

Add eggs in, one at a time, completely incorporating one egg before adding the next. The paste will be chunky after each egg is added, but will smoothen out again once it is incorporated. When finished, the dough should be smooth and shiny. Scoop onto an ungreased baking sheet using two spoons, or pipe golf ball-size balls with a piping bag.  These don’t spread much, so spoon them out an inch wide, an inch tall, with an inch between each ball.

Bake for 10 minutes at 400F, then reduce heat to 350F for about 25 minutes, or until golden brown and very firm to the touch. Transfer to a rack to cool, and poke a small hole with a sharp knife if you plan on filling with a piping bag.

This recipe makes about 25-30 puffs.


4 Responses

  1. Two thoughts:

    1) How the heck do you not have the Joy of Cooking?!?

    2) I would throw in a mention to not open the oven, lest your pate a choux “lose steam” (literally) and collapse.

  2. wahh those sound delicious :9

  3. I don’t know why I don’t have it!!! It’s crazy, right?!

  4. wait… hold on here… so people eat salmon puffs for meals???

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