Smoked Salmon Choux Puff with Cream Cheese 

Smoked Salmon Choux Puff with Cream Cheese
Ingredients
For the Choux Pastry:
50 g unsalted butter
60 ml milk
60 ml water
2 g salt
72 g all-purpose flour
110 g eggs
For the filling:
250g cream cheese
2 tbsp fresh dill, chopped
150 g smoked salmon
1) Preheat oven to 350°F (180°C).
2) Prepare the choux pastry. Pour the water, salt and butter in a small saucepan and bring to the boil, stirring occasionally.
3) Remove from the heat and add the flour all at once. Mix with a spoon or an electric stand mixer until no lumps remain.
4) Return the saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two). Remove the saucepan from the heat and transfer the dough to a large bowl. Cool for 5-10 minutes. Then adding the eggs one at a time and continue to mix until you have a smooth thick paste.
5) Transfer the choux dough into a piping bag and pipe the dough into 1- 1 1/2 inch (3-4 cm) circles on a parchment paper lined baking sheet.
6) Bake for 25-30 minutes until browned and puffed. Transfer puffs to a wire rack and let cool completely. Using a knife, gently slice the top quarter off each puff; transfer tops to a plate.
7) Prepare the cream cheese filling. In a bowl, mix the cream cheese with chopped fresh dill until well combined.
8) Place the filling in a piping bag and pipe into the one half of cooled buns. On the top add some stripes of smoked salmon. Put the other half of the puff on top and serve.