But barbecue is more suitable for allotgardens.
I made my decision and serve
high tea with salmon profiteroles
resp. salmon choux puffs and a good cup of tea.
-==== REZKONV-Recipe – RezkonvSuite v1.1
=========================== CHOUX PASTRY ===========================
125 ml Water
25 grams Butter
1 teasp. Salt, leveled
White pepper, ground
Paprika, ground – paprika powder
75 grams Flour
15 grams Starch
2 Eggs, Größe M
1 pinch Baking powder
============================== FILLING ==============================
150 grams Smoked salmon
250 grams Quark, 40% fat
2 teasp. Cream horseradish
125 grams Creme fraîche with herbs
============================== SOURCE ==============================
Gugelhupf, Ausgabe 5/2003, p. 11
— Edited *RK* 05/14/2006 by
— Ulrike Westphal
Preheat oven to 200 °C. Line baking sheet with parchment paper.
In German choux pastry is called „Brandteig“ – „burnt dough“.
Mix starch and flour. Heat the water with butter, spices and salt
until boiling. Without reducing the heat pour in the whole amount
flour mixture all at once and stir („burn the dough“) until the
dough ball can easily be removed from the pan. Transfer the dough
ball to a bowl and incorporate two eggs, one after the other until
the dough is smooth and shiny. Than add the baking powder. Place 12
puffs with an ice-cream scoop on the lined baking tray. Bake them
for 20 minutes until golden brown. Immediately after baking cut a
lid from each puff. Leave to cool on a wire rack.
Filling: Cut the salmon into small dices. Mix quark, horseradish and
crème fraîche with herbs. Fold in the salmon and season to taste
with salt and pepper. Fill the puff with salmon mixture and cover
with the lid. Decorate with dill.