Cheesecake Chocolate Chip Cookies: Best Ever Recipe

I still remember the first time a savory Paris-Brest landed on my table at a little bistro in the 7th arrondissement. It was a revelation! That classic choux pastry ring, usually filled with praline cream, was instead holding the most delicious, herby cheese and ham. I came home dreaming of my own version—something elegant for book club but easy enough for a weeknight. This Savory Paris-Brest with Scottish Salmon, Avocado Cream & Fresh Cheese is my happy answer. It looks like you spent all day in the kitchen, but the secret is in the clever, simple steps. Let’s get that pâte à choux bubbling!

The Story of a Pastry Turned Savory Star

The original Paris-Brest was created in 1910 by a pastry chef to celebrate a famous bicycle race from Paris to Brest. Its wheel shape was a delicious tribute. For decades, it stayed sweet, filled with heavenly hazelnut cream. Then, clever French chefs had a brilliant idea. Why not go savory? They swapped praline for creamy cheeses, smoked fish, and herbs. It became a chic party food. My version tips its hat to tradition with the classic choux ring. But the filling is a bright, modern mix of rich salmon and zesty avocado. It’s a fun twist that always gets “oohs” and “aahs” from my friends.

Why This Salmon Paris-Brest Will Steal Your Heart

You will love this recipe for so many reasons! First, it’s a stunning centerpiece that requires zero fancy decorating skills. The pastry does all the dramatic work for you. The flavors are a perfect balance—the smoky, silky salmon against the cool, lemony avocado cream is just magic. It’s also wonderfully flexible. You can prep each component ahead of time. Then, assemble it right before your guests arrive. No last-minute panic! It’s the kind of recipe that makes you feel like a professional chef, even on a busy Tuesday.

Perfect Moments for This Gourmet Showstopper

This dish is your secret weapon for any event that calls for a “wow” factor. It’s perfect for a bridal or baby shower brunch, served in elegant slices. I love it for a light summer dinner on the patio with a crisp white wine. It makes a fantastic contribution to a potluck—everyone will be asking you for the recipe. For the holidays, it’s a beautiful and refreshing alternative to all the heavy roasts. Any time you want to serve something special without being stuck in the kitchen all night, this is your go-to.

Gathering Your Ingredients

Fresh, simple ingredients make all the difference here. Here’s your shopping list:

• 100 g fresh cheese (like fromage blanc or quark)
• 2 ripe avocados
• 200 g smoked Scottish salmon
• 120 g all-purpose flour
• 3 large eggs
• 50 g unsalted butter
• 25 cl water
• Salt and black pepper
• Juice of 1 lemon
• Fresh chives

Easy Swaps for Dietary Needs or Pantry Finds

No stress if you need to change things up! This recipe is very forgiving.

• Fresh Cheese: Cream cheese (full-fat or Neufchâtel) or ricotta thinned with a splash of milk work perfectly.
• Scottish Salmon: You can use any good-quality smoked salmon. For a cooked option, try flaked, baked salmon fillet.
• All-Purpose Flour: A 1:1 gluten-free flour blend can be used to make this gluten-free.
• Butter: A good dairy-free margarine works for the choux pastry.
• Chives: Dill, tarragon, or even green onion tops are lovely fresh herb substitutes.

Creating Your Culinary Masterpiece

Follow these steps for a guaranteed perfect Paris-Brest. Read through them once before you start.

Step 1: Heat the Oven and Prepare

Start by preheating your oven to 200°C (about 400°F). This ensures it’s perfectly hot when your pastry is ready to bake. Line a large baking sheet with parchment paper. Trust me, you don’t want to skip the parchment! The choux pastry can stick. While the oven heats, measure out all your ingredients. This “mise en place” makes the process smooth and relaxing. You’ll feel like a TV chef with everything in little bowls.

Step 2: Make the Choux Pastry Dough

In a medium saucepan, combine the water and butter. Bring it to a rolling boil over medium heat. As soon as it boils, dump in all the flour at once. Quickly stir with a wooden spoon. A wonderful, smooth dough will form into a ball that pulls away from the pan sides. This cooks the flour. Keep stirring for another minute over low heat to dry the dough slightly. You should see a thin film on the bottom of the pan.

Pro tip: Don’t walk away during this step! The boiling and mixing happens fast.

Step 3: Incorporate the Eggs

Take the pan off the heat. Let it cool for 2-3 minutes so the eggs don’t cook when they hit the dough. Add the eggs one at a time, beating vigorously after each addition. This takes some arm power! The dough will look slippery and separated at first but will come together. After the third egg, you’ll have a gorgeous, smooth, shiny, and sticky paste. It should fall slowly from the spoon when lifted.

Step 4: Shape the Paris-Brest Ring

Scoop the warm dough into a large piping bag fitted with a large round or star tip. If you don’t have a bag, a zip-top bag with a corner snipped off works. Pipe a large circle, about 8 inches in diameter, onto your parchment paper. Then, pipe a second circle directly on top of the first to create a tall ring. Want two smaller rings for individual servings? Go for it! Smooth any peaks with a damp finger for even baking.

Step 5: Bake to Golden Perfection

Place the baking sheet in the hot oven. Do NOT open the door for the first 20 minutes! The steam inside the pastry is what makes it puff up. After 20-25 minutes, it should be golden, puffed, and firm. Turn off the oven. Crack the door open slightly with a wooden spoon. Let the Paris-Brest dry out inside for 10 more minutes. This prevents it from getting soggy. Then, transfer it to a wire rack to cool completely.

Step 6: Prepare the Zesty Avocado Cream

While the ring cools, make the filling. Halve and pit the avocados. Scoop the flesh into a bowl. Add a big squeeze of fresh lemon juice right away—this keeps the avocados gorgeously green. Mash with a fork until creamy but with a bit of texture. Season well with salt and pepper. Finely chop a handful of fresh chives and fold them in. The bright green cream will smell amazing.

Step 7: Slice and Build Your Creation

Once the choux ring is completely cool, carefully slice it in half horizontally with a serrated knife. Use a gentle sawing motion. Lift the top off like a lid. You’ll see the beautiful hollow interior, perfect for holding filling.

Step 8: Assemble with Love

Spread the creamy avocado mixture evenly over the bottom half of the ring. Next, artfully drape the delicate slices of smoked Scottish salmon over the avocado. The pink against the green is stunning. Gently place the top half of the pastry back on. It’s starting to look incredible!

Step 9: The Final Garnish

For the finishing touch, spoon or pipe little dollops of the fresh cheese on top. Sprinkle with more chopped chives for a pop of color and fresh flavor. Slice with a sharp knife and serve immediately. Watch your guests’ faces light up!

Chef’s tip: For the most dramatic presentation, carry the whole assembled Paris-Brest to the table on a platter. Let everyone see it before you slice. It creates a real moment.

Timing is Everything

Good planning makes cooking fun. Here’s the time breakdown for this recipe:

• Prep Time: 30 minutes (includes making dough and filling)
• Cooking Time: 30 minutes (for baking the pastry)
• Cooling Time: 1 hour (crucial for the choux to set)
• Total Time: About 2 hours (most of it is hands-off cooling)

The Chef’s Secret for the Best Choux

My absolute secret is in the eggs. After adding the third egg, beat the dough for a full extra minute. Do it until it becomes very smooth, glossy, and forms a thick “V” shape when you lift the spoon. This extra beating develops the gluten just right. It gives your Paris-Brest maximum puff and structure. It won’t collapse when it cools.

A Fun Bite of History

That Scottish salmon in your filling has a royal link! Smoking salmon over peat fires was a tradition in Scotland for centuries. In the 1800s, it became a favorite of Queen Victoria. She loved it so much she had it shipped regularly from Scotland to Buckingham Palace. So when you take a bite, you’re enjoying a bit of regal history!

Tools You’ll Need

You don’t need fancy equipment. Here’s the short list:

• Medium saucepan
• Wooden spoon
• Baking sheet
• Parchment paper
• Piping bag with large tip (or a zip-top bag)
• Wire cooling rack
• Mixing bowls and a fork
• Serrated bread knife

Storing Your Savory Paris-Brest

Before Assembly: The baked and cooled choux ring can be stored in an airtight container at room temperature for one day. For longer storage, freeze it in a sealed bag for up to a month. Thaw at room temperature before using. The avocado cream is best made fresh but can be kept for a few hours. Press plastic wrap directly onto its surface to prevent browning.

After Assembly: This dish is meant to be eaten right away. If you have leftovers, store them in the fridge, covered, for up to 24 hours. The pastry will soften from the moisture of the filling, but it will still taste delicious. I don’t recommend freezing the assembled dish.

Make-Ahead Magic: You can bake the choux ring a day ahead. Prepare the avocado cream up to 4 hours ahead. Keep them separate. Slice, assemble, and garnish just 15 minutes before serving. This is my favorite trick for stress-free entertaining.

My Best Tips and Advice

• Egg Temperature: Use room-temperature eggs. They incorporate into the choux dough much more easily than cold ones.
• Test for Doneness: The Paris-Brest is done when it is a deep golden brown and feels light and hollow when tapped.
• Avocado Ripeness: Use avocados that yield gently to pressure. If they’re too hard, the cream won’t be smooth. Too soft, and it can be mushy.
• Season Boldly: Don’t be shy with salt and pepper in the avocado cream. It needs to stand up to the rich salmon and mild pastry.

Presentation Ideas to Impress

• Slice it into 8 portions and serve on individual plates with a small, dressed green salad on the side.
• Garnish each slice with a tiny sprig of dill and a twist of lemon on the rim of the plate.
• Serve it on a rustic wooden board for a casual, elegant look. Add some cherry tomatoes and olives around it.
• For a brunch, offer a small dish of extra capers or a dollop of horseradish cream on the side for guests to add.

6 Delicious Recipe Variations to Try

Love this concept? Here are more ways to play with a savory Paris-Brest.

1. Mediterranean Veggie: Fill with a sun-dried tomato and basil cream cheese, roasted red peppers, and artichoke hearts.
2. Spring Herb & Goat Cheese: Mix soft goat cheese with lemon zest and lots of fresh herbs like parsley and mint. Top with tender asparagus spears.
3. Turkey & Cranberry: A Thanksgiving twist! Use a creamy herb cheese, slices of roasted turkey, and a layer of whole-berry cranberry sauce.
4. Smoked Trout & Horseradish: Swap the salmon for flaked smoked trout. Add a teaspoon of prepared horseradish to the fresh cheese topping.
5. Prosciutto & Fig: Spread with mascarpone cheese, layer with thin prosciutto, and top with fresh, sliced figs for a sweet-salt combo.
6. Everything Bagel: Before baking, brush the choux ring with egg wash and sprinkle with everything bagel seasoning. Fill with scallion cream cheese and lox.

Common Mistakes to Avoid

Mistake 1: Opening the Oven Door Too Early

This is the biggest choux pastry killer. The steam inside the dough is what creates the big, hollow puff. If you open the door early, that steam escapes. Your Paris-Brest will collapse and be dense. Set a timer for at least 20 minutes and resist the urge to peek. Use the oven light to check the color instead.

Mistake 2: Adding Eggs to Hot Dough

If your dough is too hot when you add the eggs, they will start to cook. This creates scrambled egg bits in your pastry. It also ruins the emulsion. Always take the pan off the heat and let it cool for a few minutes. You should be able to touch the bottom of the pan comfortably before adding the first egg.

Mistake 3: Under-Baking the Pastry

A pale, soft Paris-Brest will be soggy inside and might deflate completely. The pastry must be a deep, golden brown and feel very firm and light. If it’s still soft or damp-looking, give it a few more minutes. That final step of drying it in the turned-off oven is also key for structure.

Mistake 4: Assembling While the Ring is Warm

Patience is a virtue here. If you slice and fill the choux ring while it’s even slightly warm, the heat will wilt your delicate avocado cream and make the pastry soggy. Let it cool completely on a wire rack. This can take a full hour. Use this time to prepare your filling without rushing.

Frequently Asked Questions

Can I make the choux pastry ring ahead of time?

Yes, absolutely! This is a great make-ahead strategy. Once the baked ring has cooled completely, store it in an airtight container at room temperature for up to one day. For longer storage, freeze it. Place the cooled ring in a freezer bag, press out the air, and freeze for up to a month. Thaw it at room temperature before you plan to assemble your dish. It will be just as crisp and fresh-tasting.

What can I use instead of a piping bag?

No piping bag? No problem. A heavy-duty zip-top plastic bag is an excellent substitute. Just spoon your choux dough into the bag. Seal it, and then use scissors to snip a good half-inch off one corner. You can also use two spoons to carefully mound and shape the dough into a ring on the baking sheet. It might not look as polished, but it will taste just as wonderful.

My avocado cream turned brown. What happened?

Avocados brown when exposed to air. The lemon juice in the recipe helps slow this down a lot. To prevent it, make sure you mix the lemon juice in immediately after mashing the avocado. For storage, press a piece of plastic wrap directly onto the surface of the cream before putting a lid on the bowl. This blocks air contact. Even with browning, the cream is still safe and tasty to eat.

Is there a substitute for the smoked salmon?

Of course. Smoked trout has a similar rich, smoky flavor and works beautifully. For a cooked option, you can use leftover or freshly baked salmon fillet, flaked into large pieces. For a vegetarian version, try slices of grilled zucchini or marinated, baked portobello mushrooms. The recipe is very adaptable to what you have or prefer.

Why did my Paris-Brest not puff up?

If your ring stayed flat, a few things could have happened. The oven may not have been hot enough. An oven thermometer helps ensure accuracy. The dough might have been too wet if you didn’t cook it long enough in the pan after adding the flour. Or, you might have opened the oven door too early. Check your oven’s temperature and be patient during the baking process next time.

Can I make this recipe gluten-free?

You can try. Use a high-quality, all-purpose 1:1 gluten-free flour blend that contains xanthan gum. The texture of the choux might be slightly different, but it should still puff. Follow all the other steps exactly as written. I recommend testing a small batch first to see how your specific flour blend performs in a choux pastry recipe.

How do I know when my avocados are perfectly ripe?

The best test is gentle pressure. Hold the avocado in the palm of your hand and squeeze lightly. It should yield to gentle pressure but not feel mushy. If it’s rock hard, it needs a few days on the counter. If the skin feels loose or there are big dents, it’s overripe. A ripe avocado often has a darker, almost black skin, but this varies by type.

What kind of fresh cheese should I use?

Look for fromage blanc, quark, or farmer’s cheese in the dairy aisle. They are mild, creamy, and slightly tangy. In many US supermarkets, a good substitute is full-fat plain Greek yogurt that has been strained even further (let it sit in a cheesecloth-lined strainer for an hour). Cream cheese can also be used, but it’s much richer and less tangy.

Can I serve this dish as individual portions?

That’s a fantastic idea! Instead of making one large ring, pipe 8 smaller, individual rings (about 3 inches across) onto your baking sheet. Reduce the baking time by 5-10 minutes, keeping a close eye on them. These are perfect for a plated first course or a beautiful bridal shower treat. Everyone gets their own little masterpiece.

What wine pairs well with this savory Paris-Brest?

The rich salmon and creamy avocado love a crisp, acidic white wine. A French Sancerre or a New Zealand Sauvignon Blanc are classic pairings. Their citrus and herbal notes cut through the richness beautifully. If you prefer sparkling, a dry brut Champagne or Crémant is always a celebratory choice. For a non-alcoholic option, try sparkling water with a twist of lemon or a cucumber-mint infused water.

Ready to Bake Your Own Memory

So there you have it—my foolproof path to an incredible Savory Paris-Brest. It has all the elegance of a French patisserie but with the comfort of your own kitchen. I hope this recipe brings as much joy to your table as it has to mine. Don’t be intimidated by the fancy name. Just take it one simple step at a time. You’ll be so proud of what you create. Now, preheat that oven and get ready for the compliments to roll in. Bon appétit!