10 min
Prep time
30 min
Cook time
4
Servings
Medium
Difficulty
40 min
Total time
Ingredients
Instructions
-
1
In a saucepan, bring to a boil 75 gr of water, the milk, salt, and butter.
-
2
Remove from heat and add the flour all at once.
-
3
Stir vigorously.
-
4
Stir with a wooden spoon over medium heat for 1 minute.
-
5
The dough should pull away from the sides of the saucepan.
-
6
Pour the dough into a bowl, and stir to cool slightly.
-
7
Add the eggs one at a time, stirring well between each egg.
-
8
Preheat the oven to 250 °C (Th.
-
9
Pipe the choux 40 mm in diameter using a piping bag (8 mm nozzle) on a baking sheet lined with parchment paper.
-
10
Bake by immediately turning off the oven and letting them cook for 15 minutes, oven off.
-
11
Reheat the oven to 160 °C and continue cooking for 15 to 20 minutes.
-
12
While this is happening, cut the salmon into pieces.
-
13
Once cooled, cut the choux in half.
-
14
Fill them with a little cheese and a piece of salmon before closing them.
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