Okay, so you know how Paris-Brest is usually this sweet, almondy, praline-y thing? Well, I’ve taken that beautiful choux pastry ring and flipped it on its head for something truly special. This Savory Paris-Brest with Smoked Salmon, Avocado, and Cream Cheese is my go-to for making holidays extra impressive, whether it’s a fancy Easter brunch or a cozy Christmas appetizer spread. I first dreamed this up when I wanted something elegant but totally unexpected for a party, and let me tell you, it was a total hit! It’s proof that choux pastry can do more than just dessert; it can be the star of a savory show!
Why You’ll Love This Savory Paris-Brest with Smoked Salmon
Seriously, this recipe is a winner for so many reasons:
- It’s surprisingly easy to make, even though it looks super fancy!
- The combination of salty smoked salmon, creamy avocado, and tangy cream cheese is just divine.
- It’s the perfect savory twist that’ll wow your guests.
- This Savory Paris-Brest is a truly easy appetizer that feels incredibly special.
Perfect for Holiday Gatherings
This dish just screams celebration! It’s elegant enough for Easter Sunday brunch or a festive Christmas Eve appetizer. The beautiful ring shape and the vibrant filling make it a real showstopper that everyone will be talking about.
Crafting Your Savory Paris-Brest with Smoked Salmon
So, how do we actually make this magic happen? It all comes down to two main parts: getting that perfect, airy choux pastry base and then whipping up that incredible, creamy filling. The real trick is balancing the richness of the cream cheese and salmon with the coolness of the avocado and the fresh zing from the herbs. It’s a flavor party in your mouth! We’re basically taking a classic French pastry technique and making it totally our own for a savory holiday treat that’s just chef’s kiss.
Essential Ingredients for Savory Paris-Brest with Smoked Salmon
Okay, let’s get our ducks in a row ingredient-wise. You’ll need:
- 1 cup water
- 1/2 cup unsalted butter, cut into pieces (this makes it melt faster!)
- 1 teaspoon sugar (just a pinch to help the pastry brown)
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs (make sure they’re at room temp, it really helps them incorporate!)
- 4 ounces cream cheese, softened (crucial for a smooth filling!)
- 4 ounces smoked salmon, finely chopped (get the good stuff if you can!)
- 1 ripe avocado, mashed until smooth (no chunks, please!)
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- Salt and black pepper to taste (always taste and adjust!)
Step-by-Step Savory Paris-Brest with Smoked Salmon Preparation
Alright, let’s get down to business! It’s not as scary as it looks, trust me.
Making the Choux Pastry Ring
First things first, preheat your oven to 400°F (200°C) and grab a baking sheet, lining it with parchment paper. In a medium saucepan, I like to combine the water, butter, that pinch of sugar, and salt. Bring it all to a boil over medium heat. Once it’s bubbling away, take it off the heat and dump in all the flour at once. Stir like crazy until it forms this smooth dough that pulls away from the sides of the pan – it’s like magic! Let that dough cool in your mixer bowl for about 5 minutes so it doesn’t cook the eggs. Then, add the eggs, one at a time, beating really well after each one. You want this dough to be smooth, glossy, and thick. Pop it into a piping bag fitted with a big round tip, and pipe a 7-inch ring onto your prepared baking sheet. Easy peasy!
Baking the Savory Paris-Brest Base
Now for the baking part! Pop that piped ring into the preheated oven for 20 minutes. Then, here’s a little trick: turn the oven temperature down to 350°F (175°C) and let it bake for another 20-25 minutes. You’re looking for it to be golden brown and puffed up nicely. Once it looks perfect, take it out and let it cool completely on a wire rack. Seriously, don’t rush this step, or your filling will get all melty!
Creating the Smoked Salmon Filling
While that pastry base is cooling off, let’s whip up the filling. In a bowl, combine the softened cream cheese, that smooth mashed avocado, the chopped smoked salmon, fresh dill, and chives. Give it a good mix until everything is just combined. You don’t want to overmix it. Taste it and add a little salt and black pepper if you think it needs it – the smoked salmon can be salty, so be careful! A little squeeze of lemon juice here is also amazing if you want to brighten it up.
Tips for a Perfect Savory Paris-Brest with Smoked Salmon
To make sure your Savory Paris-Brest with Smoked Salmon turns out absolutely perfect, a few little things really help. Make sure that choux pastry is completely cool before you even think about filling it – a warm base will make your lovely cream cheese mixture all runny. For the choux itself, don’t skip beating in those eggs one by one; it’s what makes it light and airy! And with the filling, aim for a nice, smooth consistency. If your avocado isn’t super creamy, a quick pulse in a food processor can help.
Ingredient Notes and Substitutions
For the best flavor, use good quality smoked salmon – it really makes a difference! If you’re not a fan of dill or chives, you could try fresh parsley or even a little tarragon in the filling. And if you can’t find ripe avocados, you might need to mash them with a fork really well to get that smooth texture we’re going for.
Serving and Presentation Suggestions
This Savory Paris-Brest with Smoked Salmon is pretty enough on its own, but I love to serve it with a light green salad dressed with a simple vinaigrette. It’s the perfect balance! A little extra sprinkle of fresh dill or chives on top before serving adds a lovely pop of color and freshness.
Frequently Asked Questions about Savory Paris-Brest with Smoked Salmon
Got questions about this fancy appetizer? I’ve got answers!
Can I make the choux pastry ahead of time? Oh, absolutely! You can bake the choux pastry ring a day in advance. Just let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature. When you’re ready to serve, just slice it and fill it up. It’s a great make-ahead tip for busy holiday prep!
What can I use instead of smoked salmon? If smoked salmon isn’t your jam, you have options! You could try finely chopped cooked shrimp, flaked crab meat, or even some crumbled prosciutto for a different salty kick. Just make sure whatever you choose is finely chopped so it mixes well into that creamy filling.
How do I store leftovers? This savory choux pastry is best enjoyed the day it’s made because the pastry can get a little soft. However, if you do have leftovers, store the filled ring in an airtight container in the refrigerator for up to a day. It won’t be as crisp, but it’s still tasty!
Is this a good make-ahead holiday appetizer? For sure! Like I mentioned, baking the ring ahead is a lifesaver. You can also mix the filling and keep it covered in the fridge, then just assemble everything a few hours before your guests arrive. It makes hosting so much more relaxed!
Approximate Nutritional Information for Savory Paris-Brest with Smoked Salmon
Just a heads-up, these numbers are estimates, okay? They can totally change depending on the brands you use and exactly how much of everything you pop in there. But, generally speaking, a serving of this deliciousness comes in around 350 calories, with about 24g of fat, 10g of protein, and 25g of carbohydrates. It’s a pretty balanced bite for such a special appetizer!
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Savory Paris-Brest: 1 Astonishing Holiday Bite
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A sophisticated twist on the classic Paris-Brest, this savory version features a light choux pastry ring filled with a creamy mixture of smoked salmon, avocado, and cream cheese. Perfect for festive occasions like Easter and Christmas.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter, cut into pieces
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 4 ounces cream cheese, softened
- 4 ounces smoked salmon, chopped
- 1 ripe avocado, mashed
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
- Remove from heat and add flour all at once. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
- Transfer dough to a mixing bowl. Let cool for 5 minutes.
- Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Transfer dough to a piping bag fitted with a large round tip. Pipe a 7-inch ring onto the prepared baking sheet.
- Bake for 20 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 20-25 minutes, or until golden brown and puffed. Let cool completely on a wire rack.
- In a bowl, combine cream cheese, mashed avocado, chopped smoked salmon, dill, and chives. Season with salt and pepper. Mix until well combined.
- Slice the cooled Paris-Brest ring horizontally. Spread the cream cheese mixture evenly over the bottom half.
- Place the top half of the ring over the filling.
- Serve immediately.
Notes
- Ensure the choux pastry is completely cool before filling.
- You can add a squeeze of lemon juice to the avocado mixture for extra brightness.
- Garnish with extra dill or chives if desired.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 120mg
Keywords: savory paris-brest, smoked salmon, avocado, cream cheese, appetizer, holiday, Easter, Christmas, French pastry