Irresistible Parmesan Cheese Puffs with Creamy Smoked Salmon Mousse: Your Ultimate Cocktail Appetizer
These Parmesan cheese puffs, a basic but so delicious variety of gougères, are filled with an easy smoked salmon mousse to create a perfect cocktail bite. This elegant appetizer promises to impress your guests with its sophisticated flavors and delightful texture, making it an ideal choice for any festive gathering or special occasion.
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Gougères, a savory French pastry made with pâte à choux—commonly known as cheese puffs—are a true culinary delight. They are light, airy, and inherently delicious on their own, offering a wonderful texture and a hint of cheesy goodness. While they make a fantastic snack or accompaniment to a meal, the holiday season, or any special event, presents a perfect opportunity to elevate them into an elegant cocktail bite by filling them with a rich, flavorful mousse.
In this exquisite recipe, we combine the classic charm of Parmesan cheese puffs with an effortlessly prepared smoked salmon mousse. This mousse is a dream to make, requiring just five minutes in a food processor, yet it delivers a sophisticated flavor profile that perfectly complements the savory puffs. The combination results in an appetizer that is both visually stunning and incredibly satisfying, ideal for entertaining.
The beauty of this dish lies not only in its taste but also in its convenience. While making the Parmesan cheese puffs from scratch is a rewarding project that takes some time, you can significantly streamline your party prep by making them in advance. These versatile cheese puffs can be baked, cooled, and then stored in the freezer for up to several weeks. When your special event arrives, simply reheat them from frozen in a 350°F (170°C) oven for about 10 minutes until they are perfectly crisp and warm. As they cool on a wire rack, you can quickly whip up the smoked salmon mousse, ensuring you’re all set to assemble these perfect cocktail bites with minimal last-minute stress.
This recipe transforms simple ingredients into an extraordinary appetizer. The golden, airy texture of the Parmesan gougères provides a delightful contrast to the creamy, smoky, and bright notes of the salmon mousse. It’s a combination that speaks of culinary refinement while remaining surprisingly accessible for the home cook. Whether you’re hosting a grand celebration or an intimate gathering, these cheese puffs with smoked salmon mousse are guaranteed to be a crowd-pleaser and a conversation starter.
Let’s dive into creating these delightful bites, starting with the foundational Parmesan cheese puffs and then moving to the quick and luscious smoked salmon mousse.
Pin Recipe
Parmesan Cheese Puffs with Smoked Salmon Mousse
Ingredients
For the parmesan cheese puffs
- ½ cup water
- ½ cup whole milk (3.25% m.f.)
- 8 tbsp unsalted butter, cut into cubes
- 1 tsp kosher salt, or fine sea salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup finely grated Parmigiano-Reggiano cheese
- 2 tbsp minced chives
- ¼ tsp freshly ground black pepper
For the smoked salmon mousse
- 4 oz cold- or hot-smoked salmon
- 1/2 cup cream cheese
- 2 tbsp heavy cream (35% m.f.)
- 2 tbsp freshly squeezed lemon juice (about 1 lemon)
- 2 tbsp fresh coriander, or 1 tbsp (15 ml) fresh dill
- Sea salt and freshly ground black pepper
To serve
- Fresh coriander leaves, or fresh dill (optional)
Instructions
FOR THE PARMESAN CHEESE PUFFS
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In a large saucepan, combine the water, milk, butter, and salt. Bring to a boil over medium heat. When the mixture is boiling, add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan. Continue to cook and stir the mixture for about 1 minute to eliminate excess moisture. Depending on whether you used an aluminum or a nonstick pan, a thin layer of dough may stick to the bottom of the pan: this is normal. Take off the heat. At this point, the dough mostly comes together and rolls away from the sides of the pan when stirred.
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Transfer to the bowl of a stand mixer, or to a large mixing bowl if you’re using a hand mixer, and let cool for 5 minutes, stirring occasionally to allow the steam to come out.
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Set the mixer to medium speed, and beat the eggs in one at a time, making sure each egg is well incorporated before adding the next. Also scrape the bowl down between each egg addition. Every time you add an egg, the dough will separate and look like a curdled mess, but it will then come back together in a really sticky, yet somewhat crumbly way. The dough will keep on getting smoother as you add more eggs. The dough is done when it is smooth and elastic, not dry. It will be very thick and sticky.
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Using a spatula, fold in the parmesan cheese and black pepper until well incorporated.
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Position one rack in the top third and one rack in the bottom of the oven. Preheat to 400°F (200°). Line two large baking sheets with parchment paper.
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Use a small cookie scoop or a tablespoon to create the puffs. Drop the dough on the parchment paper, spacing each about 3 inches (7.5 cm) apart. Using damp fingertips, press down any peaks of dough to create perfectly round puffs. Bake gougères until golden brown, 20 to 25 minutes, switching the position of the baking sheets halfway through baking. Using a small paring knife, pry open 1 gougère to check for doneness: the center should be slightly eggy and moist.
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Transfer the parmesan puffs to a rack and let cool completely, about 1 hour. The puffs are best enjoyed the day they’re baked, but you can store them for a few hours in airtight containers before filling.
FOR THE SMOKED SALMON MOUSSE
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Place the salmon in the bowl of a food processor. Pulse until coarsely chopped. Add the cream cheese, heavy cream, lemon juice, and coriander, and process until creamy and light. If the mousse seems too thick, add more cream, 1 teaspoon (5 ml) at a time until you reach the right consistency. Season with salt and pepper to taste. Store in an airtight container until ready to use.
SERVING
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Transfer the smoked salmon mousse to a pastry bag fitted with a closed star tip. Using a bread knife, saw off the top of each puff. Fill each puff, then replace the cap over the mousse. If desired, add a dot of filling over each cap, then decorate with a fresh coriander leaf. Set the puffs on a serving plate and serve immediately, or refrigerate, uncovered, for up to an hour before serving. (Always add the fresh herb garnish right before serving or it will wilt during storage.)
Tips for Perfect Parmesan Cheese Puffs and Smoked Salmon Mousse
Creating these delightful appetizers is a rewarding experience, and a few key tips can ensure your gougères are perfectly puffed and your mousse is impeccably smooth.
Mastering the Pâte à Choux
The foundation of great gougères is a well-made pâte à choux. When cooking the flour mixture on the stove (step 1), it’s crucial to stir vigorously and cook it for about a minute after it pulls away from the sides of the pan. This step, often referred to as “drying out” the dough, helps to evaporate excess moisture. Without this, your puffs might not rise properly and could become soggy. The thin layer of dough that sticks to the bottom of the pan is a good sign that you’re doing it right.
Incorporating the eggs is another critical phase. Adding them one by one allows for proper emulsification and ensures the dough absorbs each egg fully. The dough will indeed look broken or curdled initially, but persistence with your mixer will bring it back to a smooth, sticky, and elastic consistency. This elasticity is key for the steam to create those signature hollow centers during baking.
Baking for Optimal Puff and Crispness
High heat is your friend when baking gougères. The initial 400°F (200°C) blast helps the choux pastry puff up quickly and develop a crisp exterior. Resist the temptation to open the oven door too early, especially during the first 15 minutes, as this can cause the puffs to deflate. Switching the baking sheets halfway through ensures even browning across all your puffs. To check for doneness, carefully cut one open; the center should be moist but not raw or overly wet. A fully baked gougère will hold its shape and have a beautiful golden-brown color.
Achieving the Silky Smoked Salmon Mousse
The smoked salmon mousse is incredibly simple, but a few details make it perfect. Ensure your cream cheese and heavy cream are cold when you start; this helps achieve a light and airy texture. Pulsing the smoked salmon first ensures it’s finely chopped without becoming a paste, maintaining some texture. Then, adding the remaining ingredients and processing until creamy and light is the goal. If the mousse seems too thick, add heavy cream sparingly, one teaspoon at a time, until you reach your desired velvety consistency. Fresh lemon juice is vital for brightening the rich salmon flavor, while fresh coriander or dill adds a beautiful herbaceous note.
Serving Suggestions and Creative Variations
These Parmesan Cheese Puffs with Smoked Salmon Mousse are inherently elegant, but you can enhance their presentation and flavor profile with a few extra touches. Beyond the suggested fresh coriander leaf, consider a tiny sprig of fresh dill, a small caper berry, or a sprinkle of finely chopped chives for an extra burst of color and flavor. Arranging them on a tiered serving platter can also create an impressive display, making them a centerpiece of your appetizer spread.
While this recipe is perfect as is, feel free to experiment with variations. For the gougères, you could swap Parmesan for Gruyère, aged cheddar, or even a mix of cheeses for a different flavor profile. For the mousse, consider adding a pinch of smoked paprika for a deeper smoky flavor, a tiny dash of hot sauce for a subtle kick, or substituting the salmon with smoked trout or even a creamy herbed goat cheese filling for a vegetarian option. The possibilities are endless, allowing you to tailor this classic appetizer to your specific taste and occasion.
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