2000 choux pastry number

For 12 people
  • 100 g Butter
  • salt
  • 140 g flour
  • 4 eggs (size M)
  • 1/2 Head of lettuce
  • 3 packs (200 g each) double-cream cream cheese
  • Cayenne pepper
  • Juice of 1 lemon
  • 2 medium-sized onions
  • 1 Bund Dill
  • 24 slices (approx. 500 g) Smoked salmon
  • baking paper
90 minutes
Bring 1/4 liter of water with butter and salt to the boil. Stir in the flour and stir the dough into a dumpling until it separates from the bottom of the pan. Gradually stir in the eggs. Pour the dough into a piping bag with a star nozzle. On a baking sheet lined with baking paper, squirt an approx. 10 cm large '2000' with individual digits. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3)
for about 24 minutes until golden brown. If necessary, cover with aluminum foil halfway through the baking time. Bake a total of 3 '2000'. If necessary, bake small cream puffs or swans from the remaining choux pastry and fill as desired. Then cool the choux pastry figuresleave and cut open. In the meantime, clean the lettuce, wash it, pluck it into bite-sized pieces and let it drain. Season the cream cheese with salt, cayenne pepper and lemon juice. Peel the onions and finely dice them. Wash the dill, pat dry and pluck flags from the stems. Cover the lower half of the choux pastry numbers with lettuce leaves. Pour cream cheese into a piping bag with a star nozzle and sprinkle on top. Halve the salmon slices. Cover each number of choux pastry with approx. 4 salmon slices. Sprinkle with onion cubes and garnish with dill. Put the choux pastry lid on it and arrange on a plate
1 person approx.:
  • 370 kcal
  • 1550 kJ
  • 16 g protein
  • 29 g fat
  • 11 g carbohydrates


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