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1
Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
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2
To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely.
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3
Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot.
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4
Remove from the heat and scrape the dough into a mixing bowl.
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5
Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit.
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6
Add the eggs, one-at-a-time, stopping to scrape down the sides of the bowl periodically.
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7
When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste.
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8
Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread; keep the mounds as high and round as possible.
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9
You can use a pastry bag fitted with a star tip or a large spoon, your choice.
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10
Place the pans in the oven and bake for 10 minutes.
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11
Reduce the heat to 350 degrees F. and continue to cook for 25 minutes.
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12
Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch.
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13
The profiteroles should be golden brown and well-risen.
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14
Allow the shells to cool before filling.
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15
Using a serrated knife, slice the top off the pastry puffs and remove a little of the soft middle and stuff with mousse.
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16
Place smoked salmon in a blender or food processor, and blend until smooth.
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17
Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper, and cumin.
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18
Blend to desired consistency and begin stuffing the profiteroles.
