Baby Cream Puffs Filled with Smoked Salmon

1. 1

   Position the oven racks so that they are evenly spaced.

2. 2

   Preheat the oven to convection bake at 400F.

3. 3

   Cover a rimless cookie sheet with parchment paper or lightly grease a cookie sheet.

4. 4

   To make the cream puffs, melt the butter in 1/2 cup boiling water in a saucepan over high heat.

5. 5

   Add the flour all at once and stir until the mixture forms a solid mass.

6. 6

   Cool for 3 to 4 minutes.

7. 7

   Beat in the eggs one at a time and stir until the batter is smooth and glossy.

8. 8

   Scoop heaping teaspoonfuls of the dough onto the cookie sheet, spacing them about 1 1/2 inches apart.

9. 9

   Bake on the center rack for 10 minutes, then reduce the oven temperature to 325F.

10. 10

    Bake for 5 more minutes or until the cream puffs are dry and golden.

11. 11

    Let cool.

12. 12

    To make the filling, stir together the butter, chives, tarragon, and smoked salmon while the cream puffs bake.

13. 13

    Fill the cooled cream puffs with the mixture just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.