Savory Labneh Profiteroles

Ingrédients

Preparation Time: 10 minutes
Cooking Time: 25 minutes

Choux Pastry:

• ½ cup (120 ml) water
• 3 tbsp (45g) salted butter, cut into cubes
• ¼ tsp (1g) kosher salt
• ¼ tsp (1g) black pepper
• ½ cup (65 g) all-purpose flour
• 3 large eggs

Filling:

• 8 oz (225 g) Le Bedouin Labneh, at room temperature
• 1 cup (240 ml) cold crème fraîche
• ½ tsp (3g) salt
• 3 to 4 tbsp (9 to 12g) chopped fresh dill
• ¼ tsp (1g) smoked paprika
• Approximately 300 g smoked salmon
• Optional: caviar, finely grated lemon zest, black pepper

Préparation

Prepare the Choux Pastry:

Preheat the oven to 425°F and line a baking sheet with parchment paper or a silicone mat.
Melt the butter in a medium saucepan over medium heat. Add the water and salt, and bring to a simmer.
Add the flour all at once and stir vigorously until the dough pulls away from the sides of the pan. Continue stirring with a spatula for 30 seconds.
Let the mixture cool for about 20 minutes. Add the eggs one at a time, mixing well after each addition. Transfer the dough to a piping bag fitted with a star tip.
Pipe small mounds of dough, spacing them about 1 inch apart. Bake for 10 minutes at 425°F, then reduce the temperature to 375°F and bake for another 35–40 minutes. Let cool completely before cutting.

Prepare the Filling:

Whip the Labneh in a bowl until smooth. Add the cold cream and salt, and whip until stiff peaks form. Fold in the dill and smoked paprika.

Assemble the Profiteroles:

Gently cut open the choux pastry. Fill each one with the Labneh mixture, add a slice of smoked salmon, and close gently.
Top with caviar or a sprinkle of lemon zest if desired. Refrigerate until ready to serve.