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Choux Puff Pastry Recipe with Smoked Salmon and Creme Fraiche | Reuben Riffel

Looking for some canape ideas? Look no further than this Smoked Salmon with Creme Fraiche Choux Puff recipe by Reuben Riffel.

Reuben does not cover off the critical choux puff pastry aspect of the recipe but have no fear as we have one right here for you.

What Reuben does help out with is finding the correct balance between ingredients and some cool combinations that you might not have thought of.

When making canapes you can put together any variety of flavours and textures. When serving as a snack they are generally savoury but you can always go sweet with chocolate eclairs, cream puffs orprofiteroles, the original intended use of choux puff pastry.

Choux translates as cabbage and you can read further down the page as to how this sweet little dough ended up with such a ridiculous name. 

Choux Puff Pastry Recipe with Smoked Salmon and Creme Fraiche | Reuben Riffel

Serving: 8 | Prep: 20 min | Cooking: 60 min


For the Filling
Creme Fraiche 250 g
Garlic Salt a pinch
Thyme 1 teaspoon
Dijon Mustard 1 teaspoon
Capers 1 tablespoon
Smoked Salmon
Caster Sugar 1 teaspoon
Olive Oil
Green Chillies 1

For the Choux Puff Pastry recipe click here

For the Filling:
1 . Mix together the creme fraiche, garlic salt, thyme, Dijon and chop the capers before adding them.
2 . Slice the tops of the choux pastry
3 . Stuff with the creme fraiche
4 . Layer on top with smoked salmon
5 . Finish off with the capers.

Choux Puff Pastry Recipe with Smoked Salmon and Creme Fraiche | Reuben Riffel

A little wiki about Choux Pastry

Choux pastry, or pate a choux is a light pastry dough used to make profiteroles, croquembouches, eclairs, French crullers, beignets, St. Honore cake, Indonesian kue sus, and gougeres. It contains only butter, water, flour, and eggs. In lieu of a raising agent it employs high moisture content to create steam during cooking to puff the pastry.

Choux pastry is usually baked but for beignets it is fried. In Spain and Latin America, churros are made of fried choux pastry, sugared and dipped in a thin chocolate blancmange for breakfast. In Austrian cuisine, it is also boiled to make Marillenknodel, a sweet apricot dumpling; in that case it does not puff, but remains relatively dense. They are sometimes filled with cream and used to make cream puffs or eclairs.

A chef by the name of Panterelli invented the dough in 1540, seven years after he left Florence, along with Catherine de’ Medici and the entirety of her court. He used the dough to make a gateau and named it Pate a Panterelli. Over time, the recipe of the dough evolved, and the name changed to Pate a Popelin, which was used to make Popelins, small cakes made in the shape of a woman’s breasts. Then, Avice, a patissier in the eighteenth century, created what were then called Choux Buns. The name of the dough changed to Pate a Choux, as Avice’s buns resembled cabbages, choux in French. From there, Antoine Careme made modifications to the recipe, resulting in the recipe most commonly used now for profiteroles.

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Some say he holds the world record for potatoes peeled in a minute. It is believed he set this record as a 6 year old while living at the ANC camp in Tanzania during the 1970's