Cheesy choux wreath with hot smoked salmon and horseradish dip
- December 2017
- Serves 8
- Hands-on time 35 min, oven time 25-30 min
An impressive tear-and-share cheesy profiterole wreath served with a fiery smoked salmon, horseradish and cream cheese dip – a fabulous Christmas starter – and a savoury choux, too.
- 23.4g (12.4g saturated)
- 17g (2.4g sugars)
- 100g unsalted butter
- 150g plain flour
- 1 tsp caster sugar
- ½ tsp salt
- 4 large free-range eggs, at room temperature, lightly beaten, plus one extra to glaze
- 2-3 tbsp whole milk (if needed)
- 80g grated gruyère or mature cheddar
For the dip
- 150g cream cheese
- 80g soured cream
- 1 tbsp creamed horseradish
- 150g hot-smoked salmon, skin removed and broken into chunks
- Small bunch fresh dill, roughly chopped, plus extra to garnish
- Finely grated zest 1/2 lemon, plus wedges to serve
You’ll also need…
- Piping bag with a 1cm nozzle
- Baking sheet lined with non-stick baking paper
- 12cm round ovenproof dish/bowl
- For the choux pastry, put the butter and 150ml water in a saucepan set over a medium heat. When the butter has melted, turn up the heat and bring to a rolling boil.
- Meanwhile, in a medium mixing bowl, combine the flour, sugar and salt then, in one go, pour into the boiling butter/water mixture. Beat vigorously with a wooden spoon until the mixture clumps together to form a ball that fully comes away from the sides of the pan. Cook for a further minute over the heat. Tip the dough into a large mixing bowl and use the spoon to spread the mixture up the sides (to help it cool more quickly). Leave to cool to room temperature.
- Heat the oven to 220°C/200°C fan/gas 7. Once the dough has cooled, add the 4 beaten eggs, little by little, adding more only once the previous addition is mixed in. The mix will look as though it’s about to split but it will come back together after beating. You might not need all of the eggs or you might have to add an extra splash of milk to reach dropping consistency. Stir in the cheese.
- Fill the piping bag with the choux dough. Put the ovenproof dish in the centre of the baking sheet and pipe choux buns the size of a 50p coin around the dish in widening circles with the edges of each bun just touching the ones around it to make a wreath shape. Dip your finger in the beaten egg and smooth down any peaks on the buns. Bake for 25-30 minutes until golden and crisp. Cool on the baking sheet on a wire rack.
- To make the dip, put all the ingredients in a mixing bowl with a pinch of salt and pepper and stir with a wooden spoon. Spoon into the bowl in the middle of the choux wreath and garnish with extra chopped dill.
You can make the choux pastry (steps 1-3) and put in a piping bag up to 12 hours ahead. Store in the fridge.
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