Simple to make, the unfilled cream puffs freeze easily, then can be reheated and stuffed with this tasty smoked salmon filling just before serving. You can also serve the cream puffs for dessert filled with vanilla ice cream and covered with chocolate sauce—the French bistro classic, profiteroles.

　　

Ingredients

makes 30 appetizers

　　

For the Cream Puffs

4 tablespoons (1/2 stick) butter

　　1/2 cup all-purpose flour

　　2 eggs

　　

For the Filling

4 tablespoons (1/2 stick) butter, softened

　　2 teaspoons minced fresh chives

　　1/2 teaspoon minced fresh tarragon, or 1/4 teaspoon dried

　　1/2 cup finely minced smoked salmon

　　

Step 1

Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 400°F. Cover a rimless cookie sheet with parchment paper or lightly grease a cookie sheet.

　　

Step 2

To make the cream puffs, melt the butter in 1/2 cup boiling water in a saucepan over high heat. Add the flour all at once and stir until the mixture forms a solid mass. Cool for 3 to 4 minutes. Beat in the eggs one at a time and stir until the batter is smooth and glossy.

　　

Step 3

Scoop heaping teaspoonfuls of the dough onto the cookie sheet, spacing them about 1 1/2 inches apart.

　　

Step 4

Bake on the center rack for 10 minutes, then reduce the oven temperature to 325°F. Bake for 5 more minutes or until the cream puffs are dry and golden. Let cool.

　　

Step 5

To make the filling, stir together the butter, chives, tarragon, and smoked salmon while the cream puffs bake.

　　

Step 6

Fill the cooled cream puffs with the mixture just before serving.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.