Makes 30
Who can resist these crispy feather light puffs with a smooth creamy salmon filling?

You will need

100 g (100 ml) butter
150 ml boiling water
70 g (150 ml) cake flour
½ t (2.5 ml) Ina Paarman’s Seasoned Sea Salt Seasoning
60 g (150 ml) grated mature cheddar cheese
2 extra large eggs

250 g smooth medium fat cottage cheese
1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
100 g smoked salmon trout, roughly chopped


Cheese Puffs

Adjust the oven rack to the middle position and preheat the oven to 220°C.
Melt the butter in the water and bring to the boil. Stir in the flour, salt and cheese, with a wooden spoon. Stir vigorously until the mixture comes away from the side of the saucepan. Remove from the stove. Allow to cool for 1 minute, spoon into a food processor with steel blade fitted. Start blending. Add the eggs one at a time and continue processing until the mixture is smooth and well blended. Spoon or pipe teaspoonfuls full of the batter onto baking paper, about 3 cm apart, and bake for 10 minutes. Reduce the heat to 180°C and bake for a further 15 – 20 minutes. Cut a small slit in the side of each puff to allow the steam to escape. Leave to cool before storing in an airtight container.



Mix all the ingredients together in a food processor until smooth and fine enough to pipe.

Place mixture in a piping bag fitted with an open star nozzle.



Halve the puffs, pipe filling on the bottom halves and top with top halves.

Arrange on a platter.