Savory Paris Brest with cream cheese, smoked salmon and avocado

Ingredients

• 125 ml Water (For the choux pastry – approximate quantity)
• 125 ml Whole milk (For the choux pastry)
• 100 g Unsalted butter (Cut into pieces)
• 1 c. à café Salt
• 150 g All‑purpose flour (Sift before use)
• 4 Eggs (At room temperature)
• 1 c. à soupe Sesame seeds (For decoration)
• 120 g Smoked salmon (Cut into small dice)
• 1 Avocado (Pit removed, flesh retrieved and cut into very fine dice)
• 200 g Cream cheese (type Philadelphia) (At room temperature)
• 100 ml Heavy cream (At least 30% fat)
• 1 pincée Fine salt (To season the filling)

Instructions

1. Bring the liquid to a boil

   In a saucepan, pour the water, milk, salt and butter pieces. Heat over medium heat until boiling, ensuring the butter is completely melted.

   Time: PT5M

2. Incorporate the flour

   Remove the saucepan from the heat and add the flour all at once. Stir vigorously with the wooden spoon until the dough pulls away from the sides.

   Time: PT2M

3. Dry the dough

   Return the saucepan to low heat and cook for 5 minutes, stirring constantly to dry the dough.

   Time: PT5M

4. Cool slightly

   Transfer the dough to a mixing bowl, stir with the spoon to warm it slightly before adding the eggs.

   Time: PT2M

5. Incorporate the eggs

   Add the eggs one by one, mixing well after each addition with the whisk or wooden spoon, until you obtain a homogeneous and supple dough.

   Time: PT5M

6. Pipe the choux circle

   Fill a pastry bag with the dough. On parchment paper, draw a circle of 18‑20 cm diameter (by turning the paper over so you don't touch the drawing). Form the outer circle with the bag, then a second inner circle and finally a small central circle.

   Time: PT5M

7. Brush and decorate

   Brush the edges of the circle with a beaten egg and sprinkle with sesame seeds.

   Time: PT2M

8. Bake

   Bake the choux circle for 45 minutes in a pre‑heated oven at 180 °C. Do not open the door during baking.

   Time: PT45M

   Temperature: 180°C

9. Prepare the salmon

   Cut the smoked salmon into very small dice so they pass easily through the pastry bag.

   Time: PT5M

10. Prepare the avocado

    Pit the avocado, retrieve the flesh and cut into fine dice the same size as the salmon.

    Time: PT5M

11. Mix the filling

    In a bowl, whisk the cream cheese with the heavy cream and a pinch of salt until smooth.

    Time: PT2M

12. Incorporate salmon and avocado

    Add the salmon and avocado dice to the cheese mixture, fold gently to avoid crushing the avocado.

    Time: PT2M

13. Cut the top off the choux

    Once the choux has cooled, use a serrated knife to cut off the top of the circle, like a lid.

    Time: PT2M

14. Assembly

    Fill the body of the choux with the filling using a pastry bag, creating small domes. Replace the cut top.

    Time: PT5M

15. Chill

    Place the assembled Paris Brest in the refrigerator until ready to serve.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Whole milk: Semi‑skimmed milk
• Instead of Unsalted butter: Margarine
• Instead of All‑purpose flour: Whole wheat flour
• Instead of Eggs: Organic chicken eggs
• Instead of Sesame seeds: Poppy seeds
• Instead of Smoked salmon: Smoked trout
• Instead of Avocado: Green mango
• Instead of Cream cheese (type Philadelphia): Fat‑free fresh cheese
• Instead of Heavy cream: Whipping cream

Equipment Needed

• Medium saucepan
• Wooden spoon
• Mixing bowl (salad bowl)
• Whisk
• Pastry bag with plain tip
• Parchment paper
• Oven
• Cooling rack
• Serrated knife
• Cutting board
• Kitchen scale (optional)
• Cheese grater (optional) (optional)

Critical Steps — Do Not Skip

• Bring the liquid to a boil with the butter fully melted
• Incorporate the flour all at once and mix until it detaches
• Incorporate the eggs one by one to achieve the right consistency
• Precise piping of the choux circle on parchment paper
• Bake without opening the oven for 45 min
• Cut the top of the choux with a clean cut
• Final assembly with filling and replacement of the lid

Chef Tips from the Video

• Use very cold water at the start for a thermal shock that helps the dough rise.
• Lightly sprinkle granulated sugar on top before baking for a slightly crunchy finish.
• For a fresher taste, add a drizzle of lemon juice to the avocado filling.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, up to 2 days maximum

Freezer: Not recommended, the choux texture deteriorates

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Bake the choux circle ahead of time and store it in an airtight container, then fill it just before serving.
• The filling can be prepared the day before and kept chilled.