Cream Puff Wreath with Salmon Cream

A simple but delicious cake recipe:

For the dough, boil milk and water with salt and butter. Remove the saucepan from the heat and add the flour all at once. Knead to a smooth dough. Repeatedly place the saucepan on the hot stove and cook the dough in the residual heat, i.e. stir until the dough comes off the bottom of the saucepan. Remove the saucepan from the heat, let it cool down a little bit and add the eggs one by one, stirring. The dough should be smooth and shiny. Add baking powder at the end.

Draw a circle on a baking sheet lined with parchment paper using an inverted dinner plate. Fill the choux pastry into a piping bag with a wide nozzle and pipe two rings on the circle and place thick dabs of pastry on the two rings close to each other.

Place the tray in the preheated oven.

E: middle. T: 200 °C / 40 to 45 min. Cool on a cooling rack.

For the filling, mash salmon with juice of one lemon. Add crème fraîche, season with salt and pepper. Allow gelatine to melt according to instructions and stir in with clear soup. Whip cream until stiff and stir in with dill. Cut the cream puff wreath once diagonally. Pipe salmon cream into a piping bag with a large nozzle and fill into the lower wreath. Place the top half on top and refrigerate for 60 minutes.

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