Frédéric Coursol
Frédéric Coursol Chef
5 years ago

40 min

15 min


  • The choux batter:
  • 125 g flour
  • 200 ml water
  • 75 g butter
  • 3 eggs
  • 1 pinch of salt
  • The filling:
  • 12 small slices of smoked salmon
  • 250 g yellow girolles
  • 1 gray shallot
  • 20 g butter
  • 500 ml 33% BF liquid cream
  • Squash tofu:
  • 50 g butternut squash cooked in salted water
  • 80 g Philadelphia cream cheese
  • 2 sheets of gelatin

Combine the water, pinch of salt and the butter in a saucepan.

Bing to a boil, then pour in all of the sifted flour all at once.

Stir well with a spatula and work for about 5 minutes over a low flame until the dough separates from the saucepan’s sides and forms a ball.
Remove from heat and cool for a few minutes.
Add the eggs one at a time, mixing well into the dough each time.

Form choux using a (fluted) pastry bag.

Bake at 180°C (thermostat 6, 350°F) for about 15 minutes. Cool on a rack.

Peel and wash the girolles, sweat in the foaming butter with the finely chopped shallot.

Slice each chou in half and fill with the girolles and a small slice of smoked salmon. Top with savory whipped cream (seasoned with a dash of curry or tarama).

Replace the top of the chou.

Serve with a carrot salad, green salad or squash tofu in cubes as shown in the photo (combine all the ingredients, chill overnight and cut into cubes).

Énorme !
5 years ago
Sympas !!
5 years ago