www.premiumgastronomie.fr PROFITEROLES Smoked salmon, dill

www.premiumgastronomie.fr PROFITEROLES Smoked salmon, dill

PROFITEROLES
Smoked salmon, dill, Un Peureux® absinthe and Griottines®
Original creation of François Lachaux, Meilleur Ouvrier de France (Cookery).
Recipe for 60 profiteroles
1. Smoked salmon mousse
200 g smoked salmon trimmings
200 ml jelly
20 g butter
200 ml single cream
2 tablespoons chopped dill
60 Griottines®
3 cl Un Peureux® 70% ABV absinthe plant-based concentrated spirit beverage
4 drops Tabasco sauce
1 tablespoon Worcester sauce
2. Choux pastry
250 ml milk
250 ml water
10 g table salt
225 g butter
275 g flour
8 to 10 eggs
Make soak Griottines® in Un Peureux® absinthe. Pipe out the profiteroles and cook. Blend the smoked
salmon and softened butter in a food processor. Add the jelly which should be cold but not set,
followed by the Tabasco® and Worcester® sauces, blend again and empty into a deep mixing bowl.
Whip the cream and gently fold it in to the smoked salmon mixture together with the chopped dill.
Place in the fridge.
Cut off the top of the profiteroles, fill them with the mousse using a piping bag, place a Griottines® on
top and replace the choux "lid".
Decorate with a sprig of dill.
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