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Cheesecake Chocolate Chip Cookies

Cheesecake Chocolate Chip Cookies

Savory Paris-Brest with smoked salmon & avocado cream. Discover our decadent Cheesecake Chocolate Chip Cookies too. Elegant, impressive, easy recipe.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 8 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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
  • q.s. salt
  • q.s. black pepper
  • 1 lemon juice juice of 1 lemon
  • q.s. fresh chives

Equipment

  • Medium saucepan
  • Wooden spoon
  • Baking sheet
  • Parchment paper
  • Piping bag with large tip
  • Wire cooling rack
  • Mixing bowls
  • Fork
  • Serrated bread knife

Method
 

  1. Preheat the oven to 200°C (about 400°F) and line a baking sheet with parchment paper.
  2. In a medium saucepan, combine water and butter, and bring to a rolling boil.
  3. Add all the flour at once and stir quickly with a wooden spoon until a smooth dough forms.
  4. Remove from heat and let cool for 2-3 minutes before adding the eggs one at a time, beating vigorously after each addition.
  5. Transfer the warm dough to a piping bag and pipe a large circle (about 8 inches in diameter) onto the parchment paper, then pipe a second circle on top for a ring.
  6. Bake without opening the oven for the first 20 minutes, until puffed and golden (20-25 minutes total).
  7. Allow the baked Paris-Brest to cool on a wire rack.
  8. Make the avocado cream by mashing the avocado flesh, adding lemon juice, salt, and pepper, and folding in chopped chives.
  9. Once the choux ring is cool, slice it horizontally and spread the avocado mixture on the bottom half.
  10. Layer smoked salmon on top of the avocado, then place the top half back on, and garnish with fresh cheese and more chives.
  11. Serve immediately.

Nutrition

Calories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 300mgPotassium: 400mgFiber: 4gSugar: 1gVitamin A: 250IUVitamin C: 10mgCalcium: 80mgIron: 1mg

Notes

This dish is best served immediately after assembly, but the choux can be stored at room temperature for one day before filling.
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