Smoked Salmon and Cream Cheese Choux

Chou pastry

Preheat your oven at 160 C / 320 F degrees.

Heat to a boil the milk, water, butter, salt, sugar and curcuma.

Lower the temperature to medium/low and add the flour. Mix vigorously with a spatula until you get a homogeneous mixture.

Keep on whisking for 2 minutes and make sure that the pastry won't stick to the bottom of your pan.

Take the pan away from the heat and add one egg and whisk until you get an homogeneous mixture.

Add the second egg and whisk until smooth and homogeneous.

Add the cheese and combine.

Then put the pastry into your pastry bag and pipe your choux on a baking mat or a baking paper.

Bake for 35 minutes. Do not open the oven door during that time !

When cooked, wait 2-3 minutes and place the choux on a cooling rack.

Garnish

Pipe the cream cheese into the choux with a piping bag.

Cut the smoked salmon in cubes and place on top of each choux.

Add some trout eggs on top.