At Eclair at the Bay, we’re always playing with pastry, taking it beyond tradition. While choux is typically reserved for sweet éclairs and profiteroles, this dough is wonderfully versatile and makes the perfect base for savoury creations too.
This week, we explored a new idea: savoury choux filled with salmon and cream cheese, topped with toasted sesame seeds and filled with a fresh, zesty, herb-studded spread. It’s light, luxurious, and surprisingly simple to make,ideal for brunch, events, or a spring lunch with friends.
If you’ve never tried savoury choux before, this is your invitation to mix things up. Let’s get baking.
Makes 4 large filled choux rings (approx. 12cm diameter)
Choux Pastry with Sesame Seeds
Ingredients:
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250g whole milk
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100g unsalted butter
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5g sugar
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5g salt
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150g strong flour (e.g., Caputo or bread flour)
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250g eggs (approx. 5 medium eggs)
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Sesame seeds for topping
Method:
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Prepare the base:
In a saucepan, combine the milk, butter, sugar, and salt. Bring to a boil, stirring occasionally. -
Add the flour:
Remove from heat, add flour all at once, and stir vigorously until the dough forms a ball and pulls away from the sides. Return to heat briefly to cook off excess moisture—about 1 minute—until a light film forms on the bottom of the pan. -
Cool and mix:
Transfer the dough to a bowl or stand mixer. Allow it to cool slightly (or mix on low speed for a few minutes). -
Incorporate eggs:
Beat the eggs and gradually add them, mixing until the dough is glossy, smooth, and forms a soft peak (a "V") when lifted with a spatula. -
Pipe and bake:
Using a star tip (15mm), pipe 4 large rings (12cm diameter) onto parchment-lined trays. Sprinkle with sesame seeds.
Bake at 210°C for 10 minutes, then reduce to 180°C and bake for another 25–30 minutes until golden and crisp.
Let cool completely before slicing.
Creamy Salmon Filling
Ingredients:
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150g smoked or cooked salmon, finely chopped
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200g cream cheese
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1 tbsp capers, finely chopped
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¼ cucumber, finely diced
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¼ red onion, finely diced
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Cracked black pepper, to taste
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Juice of ½ lemon
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Fresh dill, chopped (to taste)
Method:
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In a bowl, mix the cream cheese until smooth and creamy.
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Add the salmon, capers, cucumber, red onion, dill, lemon juice, and pepper.
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Stir until evenly combined. Chill in the fridge for 10–15 minutes to firm up.
To Assemble:
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Slice each baked choux ring in half horizontally with a serrated knife.
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Pipe or spoon the salmon filling onto the base.
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Top with the other half and garnish with extra dill or cracked pepper if desired.
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Serve fresh or chill until ready to enjoy
See you tomorrow. 🙌
Chef Pavel S.
Eclair at the Bay
