Smoked Salmon & Dill Gougères

Instructions

1. 1

   Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. 2

   In a saucepan, combine water, butter, salt, and pepper. Bring to a rolling boil over medium heat.

   ~3 min
3. 3

   Remove from heat and immediately stir in the flour with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. Continue stirring for 1 minute to dry out the dough.

   ~2 min
4. 4

   Transfer the dough to a mixing bowl. Let it cool for 2-3 minutes.

   ~3 min
5. 5

   Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. The dough should hold its shape.

   ~5 min
6. 6

   Stir in the grated Gruyère cheese, chopped smoked salmon, and chopped dill until evenly distributed.

   ~1 min
7. 7

   Spoon the dough into a piping bag fitted with a star tip (or use two spoons to drop mounds onto the prepared baking sheet). Pipe or drop 1-inch mounds about 2 inches apart.

   ~5 min
8. 8

   Bake for 20-25 minutes, or until puffed up and golden brown.

   ~25 min
9. 9

   Serve warm.