Bread flour lends these savory pastries height and structure.

Kirsten Dixon
Recipe by Cooking Light July 2006

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Credit: Jan Smith

Recipe Summary test

Yield:
24 puffs (serving size: 2 puffs)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large bowl.

  • Combine 1 cup water and butter in a medium saucepan; bring to a boil over medium-high heat. Add flour mixture, and stir constantly with a wooden spoon until mixture forms a ball and pulls away from the sides of the pan (about 30 seconds). Cook for 1 minute, stirring constantly. Remove from heat. Transfer flour mixture to a large bowl.

  • Add eggs, 1 at a time, beating well with a mixer after each addition. Add egg whites, 1 at a time, beating well after each addition. Stir in onions and salmon.

  • Spoon salmon mixture by rounded teaspoonfuls 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes.

  • Reduce oven temperature to 350° (do not remove puffs from oven). Bake an additional 20 minutes or until puffs have risen, lightly browned, and feel dry on the top and bottom. Remove from pan; cool completely on wire racks.

Source

The Winterlake Lodge Cookbook and The Riversong Lodge Cookbook

Nutrition Facts

75 calories; calories from fat 35%; fat 2.9g; saturated fat 1.3g; mono fat 1.2g; poly fat 0.2g; protein 4.5g; carbohydrates 7.7g; fiber 0.3g; cholesterol 41mg; iron 0.7mg; sodium 180mg; calcium 7mg.
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