2000-brandy dough

Name: 2000-brandy dough
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 100 g Butter; 7-10 Tbsp Salt; 140 g Flour; 4 Eggs (size M); 1/2 Head picking salad; 3 packages (200 g each) Double cream cream cheese; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Juice of 1 lemon; 2 medium-sized onions; 1 collar Dill; 24 discs (approx. 500 g) Smoked salmon; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

100 g Butter
7-10 Tbsp Salt
140 g Flour
4 Eggs (size M)
1/2 Head picking salad
3 packages (200 g each) Double cream cream cheese
7-10 Tbsp Cayenne pepper
7-10 Tbsp Juice of 1 lemon
2 medium-sized onions
1 collar Dill
24 discs (approx. 500 g) Smoked salmon
baking paper

Directions

1
Bring 1/4 litre of water with butter and salt to the boil. Stir in flour and stir the dough into a dumpling until it separates from the bottom of the pot. Stir in eggs bit by bit. Pour the dough into a piping bag with star-shaped spout. Spray a "2000" of approx. 10 cm on a baking tray lined with baking paper in single digits. In a preheated oven (electric cooker: 200 °C/ gas: level 3)
2
Bake for about 24 minutes until golden brown. If necessary, cover with aluminium foil after half the baking time. Bake a total of 3 "2000". If necessary, bake small cream puffs or swans from the remaining choux pastry and fill them as you like. Then let the choux pastry figures cool down and cut them open.
3
In the meantime, clean and wash the salad, pluck into bite-sized pieces and drain. Season cream cheese with salt, cayenne pepper and lemon juice. Peel and finely chop the onions. Wash the dill, dab dry and pluck flags from the stems. Cover the lower half of the choux pastry with salad leaves. Pour cream cheese into a piping bag with star-shaped spout and spray on top. Halve the salmon slices. Cover each choux pastry number with about 4 salmon slices. Sprinkle with onion cubes and garnish with dill.
4
Cover the lower half of the choux pastry with salad leaves. Pour cream cheese into a piping bag with star-shaped spout and spray on top. Halve the salmon slices. Cover each choux pastry number with about 4 salmon slices. Sprinkle with onion cubes and garnish with dill. Place the choux pastry lid on top and arrange on a plate.