Smoked trout gougères

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Gougères à la truite fumée
A PDO
Preparation
30 min
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Appetiser

Ingredients

A PDO
For 6 personnes
Choux pastry:
  • 1 to 2 eggs
  • 50 g water
  • 50 g of milk
  • 35 g of Nyons olive oil PDO
  • 1 pinch of salt
  • 55 g of flour
  • 100 g of water
Filling:
  • 400 g cream cheese (such as Philadelphia)
  • 100 g of smoked trout
  • The juice of half a lemon
  • 1 tablespoon of olive oil from Aix-en-Provence PDO
  • Pepper
  • Dill

Tip

For these smoked trout gougères, we recommend using Nyons olive oil PDO (subtle flavour) in the choux pastry, for its aromas of dried fruit, butter, hazelnut, green apple and freshly cut grass.For the filling, we recommend an olive oil from Aix-en-Provence PDO for its aromas of freshly cut grass, raw artichoke, hints of walnut and fresh hazelnut, red berries and pepper.Extra tip: You can replace the smoked trout with smoked salmon.

Instructions

  • Preheat the oven to 230°C.

  • In a saucepan, bring the water, milk and salt to the boil. Once the mixture starts to boil, remove from the heat and, in one go, add the Nyons olive oil PDO and the flour, then mix until a dough forms.

  • Return the saucepan to the heat until the mixture sizzles and forms a film on the bottom of the saucepan.
  • Add an egg and mix until you have a smooth batter. If necessary, add a second egg (or half a beaten egg) to ensure the batter is smooth and glossy. Then transfer the batter to a piping bag.
  • Pipe small choux pastries onto a baking tray lined with baking paper, spacing them well apart (they will rise during baking).
  • Reduce the oven temperature to 180°C and bake for 10 to 15 minutes. Continue baking for a further 5 minutes with the oven door open (to dry out the choux pastries).

  • Whilst the pastries are cooling, prepare the filling: chop the smoked trout very finely.

  • In a bowl, mix together the cream cheese, lemon juice, Aix-en-Provence olive oil (PDO), dill and pepper.

  • Add the smoked trout and stir again.

  • Place the mixture into a piping bag fitted with a fluted nozzle (wide enough to allow the pieces of trout to pass through) and pipe the cream into the choux pastries, which have been cut in half beforehand.
  • Garnish with a little dill before serving these smoked trout gougères.

Tip

For these smoked trout gougères, we recommend using Nyons olive oil PDO (subtle flavour) in the choux pastry, for its aromas of dried fruit, butter, hazelnut, green apple and freshly cut grass.For the filling, we recommend an olive oil from Aix-en-Provence PDO for its aromas of freshly cut grass, raw artichoke, hints of walnut and fresh hazelnut, red berries and pepper.Extra tip: You can replace the smoked trout with smoked salmon.
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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