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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Bread flour lends these savory pastries height and structure. Ingredients:
1 cup bread flour (about 4 3/4 ounces) |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 cup water |
2 tablespoons butter |
2 large eggs, lightly beaten |
4 large egg whites, lightly beaten |
1/4 cup chopped green onions |
2 ounces hot-smoked (kippered) salmon, chopped |
cooking spray |
Directions:
1. Preheat oven to 425°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large bowl.
3. 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.
4. 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.
5. Spoon salmon mixture by rounded teaspoonfuls 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes.
6. 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.
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