Smoked trout filled choux pastry

Choux pastry is often filled with sweet fillings such as custard or creme Chantilly, however smoked trout and soft cheese goes equally as well with the crisp airy pastry. Lots of herbs, lemon and capers balance the smoky, fatty trout, which makes for a delicious brunch or afternoon tea.

Smoked trout filled choux pastry Credit: Kitti Gould

• makes

  20

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Mid

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Ingredients

• 30 g sugar
• 2 g salt
• 120 g unsalted butter
• 175 g plain flour
• 250 g egg (3 - 4 eggs)

Filling

• 1 hot smoked rainbow trout
• 200 g cream cheese, softened
• 50 g sour cream
• 1 tbsp capers, roughly chopped
• ½ bunch dill, finely chopped (reserve some sprigs to serve)
• 1 tsp lemon thyme
• 1 lemon, zest and juice
• salt and black pepper, to taste
• 2 golden French shallots, thinly sliced into rings
• 6 cornichons, thinly sliced lengthways

Makes about 20, depending on the size of the choux buns.

Instructions

1. For the choux pastry, preheat a fan-forced oven to 190˚C. Grease and line a large baking tray with baking paper.
2. Place the sugar, salt, butter and 240 ml water in saucepan over medium heat. Once the water reaches a simmer, add the flour and whisk to incorporate. Switch over to a wooden spoon and continue to stir the dough for 1 minute or until the edges of the pan are clean and the dough is steaming.
3. Transfer the dough to a stand mixer fitted with a paddle and mix on medium speed for 20 seconds to allow some of the steam to evaporate. With the motor running, add the eggs, one at a time and waiting for each egg to be completely incorporated before adding the next. Beat until the pastry is well combined and glossy.
4. Spoon the choux pastry into a piping bag fitted with a plain 2 cm nozzle. Pipe 20 cent size circles across the lined baking tray making sure they are generously spaced to allow the choux puffs to double in size.
5. Place into the pre-heated oven and bake for 12 minutes, then reduce the heat to 175˚C and bake for a further 12-15 minutes or until golden and puffed. Remove from the oven and use a paring knife to immediately make a small hole in the base of the choux to allow the steam to escape and keep the pastry crisp. Allow to cool completely, then store in an airtight container until ready to use.
6. For the filling, remove the skin and pin bones from the smoked trout. Place softened cream cheese in a bowl with the sour cream and stir until smooth. Flake the smoked trout flesh into the bowl. Add the capers, herbs, lemon zest and juice, then season to taste and stir until well combined.
7. Rinse the sliced shallots in iced water, then drain and pat dry well.
8. To assemble the choux, cut the pastries in half. Generously spoon in the filling, top with a few shallot rings, cornichon slices and a sprig of dill, then sandwich the filling with the top half. Serve immediately.

Note

• If you can find it, fromage blanc makes a lovely alternative to cream cheese and sour cream.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Savoury Pastry

Watch The Full Episode Here

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Watch The Full Episode Here

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