Crispy Parmesan Puffs Topped with Smoked Salmon Mousse

Parmesan Cheese Puffs with Smoked Salmon Mousse

For the parmesan cheese puffs

• ½ cup water
• ½ cup whole milk (3.25% m.f.)
• 8 tbsp unsalted butter, cut into cubes
• 1 tsp kosher salt or fine sea salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup finely grated Parmigiano-Reggiano cheese
• 2 tbsp minced chives
• ¼ tsp freshly ground black pepper

For the smoked salmon mousse

• 4 oz cold- or hot-smoked salmon
• 1/2 cup cream cheese
• 2 tbsp heavy cream (35% m.f.)
• 2 tbsp freshly squeezed lemon juice (about 1 lemon)
• 2 tbsp fresh coriander or 1 tbsp fresh dill
• Sea salt and freshly ground black pepper, to taste

To serve

• Fresh coriander leaves or fresh dill (optional)

FOR THE PARMESAN CHEESE PUFFS

• In a large saucepan, combine the water, milk, butter, and salt. Bring the mixture to a boil over medium heat. Once boiling, add the flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan. Continue to cook and stir for about 1 minute to evaporate excess moisture. A thin layer of dough clinging to the bottom is normal depending on the pan used. Remove from heat when the dough pulls cleanly from the pan.
• Transfer the dough to the bowl of a stand mixer or to a mixing bowl if using a hand mixer. Let it cool for about 5 minutes, stirring occasionally to release steam. This step helps prevent the eggs from cooking when added.
• With the mixer on medium speed, add the eggs one at a time. Make sure each egg is fully incorporated before adding the next, and scrape down the bowl between additions. The dough will look separated each time you add an egg but will come together as it becomes silky, sticky, and elastic. The finished dough should be smooth and pliable, not dry.
• Fold in the grated Parmesan and black pepper with a spatula until evenly distributed throughout the dough.
• Position racks in the upper third and lower third of the oven and preheat to 400°F (200°C). Line two large baking sheets with parchment paper. Use a small cookie scoop or tablespoon to portion the dough onto the sheets, spacing each about 3 inches (7.5 cm) apart. Dampen your fingertips and gently press down any peaks to create round puffs.
• Bake until golden brown, 20 to 25 minutes, rotating the baking sheets halfway through to ensure even coloring. Check one puff by slicing it open; the center should be slightly moist but not raw. Transfer puffs to a wire rack and cool completely, about 1 hour. They are best the day they are baked, but can be stored airtight for a few hours before filling, or frozen for longer storage.

FOR THE SMOKED SALMON MOUSSE

• Place the smoked salmon in the bowl of a food processor and pulse until coarsely chopped. Add the cream cheese, heavy cream, lemon juice, and fresh coriander or dill. Process until the mixture is smooth, light, and creamy. If the mousse is too thick, add additional cream, one teaspoon at a time, until you reach a pipeable consistency. Season with salt and freshly ground black pepper to taste. Transfer to an airtight container and refrigerate until ready to use.

SERVING

• Fit a pastry bag with a closed star tip or a plain round tip and fill it with the smoked salmon mousse. Using a serrated bread knife, carefully saw off the top of each puff. Pipe the mousse into the hollow of each puff, then replace the cut top. If you like, pipe a small dot of mousse on top of the cap and garnish each puff with a small coriander leaf or sprig of dill. Arrange on a serving platter and serve immediately. If preparing ahead, fill the puffs up to one hour before serving and keep refrigerated, adding fresh herb garnishes just before presenting to avoid wilting.

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