Smoked salmon choux buns


50 choux buns | 15 mins prep | 1 hour

Something a bit different for Christmas instead of blinis. You can freeze choux buns and re-fresh them easily, so you can do them in advance. This type of pastry is the easiest to make, and you can fill them with many different fillings.


Baking tray
Silicone baking mat
2 Large pipping bags
Sauce pan
Wooden spoon
Mixing bowl
Serrated fruit knife


100g butter
Pinch of salt
130g strong white flour
3 free range eggs
1 free range yolk
250g cream cheese
25g chopped chives
1 zest and juice of lemon
200g smoked salmon


Put the oven on to 200c.

In the pan: butter and water and salt melt butter bring to boil, take off the heat.

Add the flour and beat in the flour, should become thick smooth ball. One egg at a time beat in fully.

It should be silky smooth, drop consistency, but quite thick.

Put into the pipping bag (if you have a round nozzle you can use).

Pipe small 10p size circles for canape size choux buns.

Put into the oven for approx. 20min until golden and quite hard.

Whilst the choux’s are in the oven, in a bowl add cream cheese, lemon zest & juice, chives, lemon, black pepper and salt to taste. Add to a pipping bag.

Cool the choux buns.

Once cool, slice the tops off the choux buns, pipe the cream cheese, then add some smoked salmon and the tops back on… DONE.

Other fillings

Whipped goat’s cheese with lemon zest and thyme.

Mushroom pate with truffled wild mushrooms.

Truffled mushrooms pate with crème fraiche.

Sandwich fillings.