Smoked salmon savoury choux



  1. Place Macphie Choutex in a bowl fitted with a paddle, add all the cold water and beat on slow speed for 2 minutes, scrape down.

  2. Beat for a further 6-7 minutes on middle speed until a pipeable consistency is obtained.

  3. Pipe as desired onto a lightly greased baking tray.

  4. Bake on 200°C for 8-12 minutes until cooked.

  5. Allow to cool.

  6. Remove the top with a sharp serrated knife.

  7. Beat the cream cheese with some lemon zest, chopped dill and a pinch of salt.

  8. Pipe into the cooled choux.

  9. Decorate with torn smoked salmon and dill sprigs.

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