Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F).
- In a saucepan, bring water, butter, and a pinch of salt to a boil.
- Remove from heat and quickly stir in the flour all at once until the dough forms a smooth ball.
- Return the pan to low heat and cook for another minute, stirring constantly, until the dough pulls away from the sides of the pan.
- Transfer the dough to a bowl and let it cool slightly.
- Add the eggs one at a time, mixing well after each addition.
- Spoon the dough into a piping bag fitted with a round nozzle.
- Pipe small circles onto a baking sheet lined with parchment paper, leaving space between each.
- Bake for 25–30 minutes until golden brown and crisp.
- Poke a small hole in each choux after baking to release steam.
- In a bowl, mash the avocados until smooth, then mix in the fromage frais, lemon juice, salt, and pepper.
- Cut the baked choux in half horizontally.
- Spread a generous dollop of avocado cream on the bottom half, layer with slices of smoked salmon, and place the other half on top.
- Garnish each piece with fresh chives.
Nutrition
Calories: 210kcalCarbohydrates: 10gProtein: 7gFat: 18gSaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 350mgFiber: 4gSugar: 1gVitamin A: 300IUVitamin C: 5mgCalcium: 15mgIron: 1mg
Notes
Making the choux the day before is possible; just store them in an airtight container and assemble before serving to maintain crunchiness. You can also freeze baked shells for up to a month and reheat them to restore crispiness. Remember to cover the avocado mixture with plastic wrap to prevent browning. Enjoy your time in the kitchen, and don't hesitate to get creative with the filling by adding herbs or spices to suit your taste!
Tried this recipe?Let us know how it was!