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In a saucepan, combine water, milk, butter, and salt. Heat until butter melts and the mixture boils. Remove from heat and add flour all at once. Stir vigorously until dough forms and pulls away from the pan.
Add eggs:
Let the dough cool slightly. Beat in eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
Pipe and bake:
Preheat the oven to 200°C (390°F). Using a piping bag, pipe the dough into a large ring (like a wheel) on a baking tray lined with parchment paper. Bake for about 25 minutes until golden and puffed. Let cool completely.
Prepare avocado cream:
In a bowl, mash the avocados with lemon juice, fresh cheese, salt, and pepper until smooth and creamy.
Assemble the Paris-Brest:
Slice the choux pastry ring horizontally. Spread the avocado cream generously on the bottom half. Layer with smoked salmon slices. Top with the other half of the pastry.
Garnish and serve:
Sprinkle fresh dill or chopped chives on top. Serve immediately.
Serving and Storage Tips:
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