Salted Paris-Brest with salmon avocado cream and fresh cheese

In the world of French patisserie, few creations are as iconic and elegant as the Paris-Brest. Traditionally a sweet dessert filled with praline-flavored cream, this circular choux pastry—originally crafted to celebrate the Paris–Brest–Paris bicycle race—is beloved for its crispy shell and luscious filling. But what happens when we take this pastry classic and reinvent it into a savory gourmet appetizer? Enter the Salted Paris-Brest with Salmon, Avocado Cream, and Fresh Cheese—a stunning, flavorful twist perfect for entertaining, brunching, or making an impression at your next dinner party.

This refined dish brings together a buttery and airy choux pastry with silky smoked salmon, a creamy avocado cheese filling, and a touch of citrusy brightness. Delicate in presentation but bold in flavor, this salted Paris-Brest is where culinary artistry meets modern gourmet flair.

Why You’ll Love This Salted Paris-Brest

This recipe is tailor-made for:

• Foodies who appreciate French cuisine with a creative twist
• Hosts looking for an elegant appetizer to wow guests
• Fans of salmon and avocado seeking a sophisticated dish that combines both
• Home cooks eager to expand their repertoire with pastry techniques

The best part? While it may look restaurant-level, this savory Paris-Brest is surprisingly achievable at home. All it takes is a bit of attention to detail and the willingness to step outside your typical weeknight comfort zone.

Ingredients You’ll Need

Here’s everything you need to make this impressive dish for 6 people:

For the Choux Pastry (Pâte à Choux):

• 100 ml water
• 100 ml milk
• 80 g butter
• 1 pinch of salt
• 120 g all-purpose flour
• 3 to 4 eggs (depending on consistency)

For the Filling:

• 200 g smoked salmon (preferably Scottish for richness)
• 1 ripe avocado
• 150 g fresh cheese (St. Môret, Philadelphia, or similar)
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Chopped chives or dill for herbaceous flavor

Kitchen Equipment Needed

To bring this dish to life, you’ll need the following tools:

• Saucepan
• Mixing spoon or spatula
• Baking sheet
• Parchment paper
• Piping bag (with a round or star tip)
• Sharp knife or serrated bread knife
• Bowls for mixing fillings
• Whisk or fork for mashing avocado and combining ingredients
• Optional: pastry ring or stencil for guiding the Paris-Brest shape

Step-by-Step Instructions

Step 1: Making the Savory Choux Pastry

1. Preheat your oven to 180°C (355°F). Prepare a baking tray lined with parchment paper. If desired, draw a circle with a pencil as a guide for piping.
2. In a medium saucepan, combine water, milk, butter, and salt. Bring the mixture to a boil, stirring occasionally.
3. Remove from the heat and add the flour in one go, stirring vigorously with a wooden spoon until the dough comes together in a ball and pulls away from the sides.
4. Return the pan to medium heat and continue stirring for about 2 minutes to “dry” the dough. You should see a thin film form at the bottom of the pan.
5. Transfer the dough to a mixing bowl. Let it cool slightly before adding the eggs one at a time, mixing well after each addition. The dough should be smooth, shiny, and pipeable—not runny.
6. Fill your piping bag with the dough and pipe a ring or six smaller rings on the parchment paper.
7. Bake for 25–30 minutes, or until puffed and golden. Avoid opening the oven door during baking. Let them cool completely before slicing.

Step 2: Preparing the Avocado & Fresh Cheese Cream

1. In a bowl, mash the avocado with a fork until creamy.
2. Add the fresh cheese, lemon juice, salt, and pepper. Mix until well blended. Adjust seasoning to taste.
3. Stir in chopped herbs (dill or chives) for flavor and freshness.
4. Spoon into a clean piping bag for easy application.

Step 3: Assembling the Salted Paris-Brest

1. Once cooled, carefully slice the choux rings horizontally with a serrated knife.
2. Pipe or spoon a generous layer of the avocado cream onto the bottom half.
3. Layer the slices of smoked salmon attractively over the cream.
4. Replace the top half of the choux ring.
5. Garnish with extra herbs, edible flowers, or a touch of lemon zest if desired.

Serving Suggestions

This dish is best served fresh, slightly chilled or at room temperature. It works beautifully for:

• Elegant appetizers at dinner parties
• Brunch boards with sparkling wine or mimosas
• Wedding or baby showers
• Mother’s Day or Valentine’s Day treats

Pair it with:

• Chardonnay or Champagne
• A crisp Sauvignon Blanc
• Sparkling water with cucumber and mint

How to Store Leftovers

While best enjoyed fresh, you can store leftovers with care:

• Store assembled Paris-Brest in the fridge in an airtight container for up to 24 hours. Beyond that, the choux may become soggy.
• Store unfilled choux pastry at room temperature in an airtight container for up to 2 days. You can crisp them in the oven for 5 minutes at 160°C (320°F) before serving.
• The avocado cream can be made a few hours in advance but may darken due to oxidation. Adding extra lemon juice helps preserve its color.

Tips & Tricks for Success

• Texture check is key with choux pastry. If the dough is too stiff, add another half egg. Too runny? Your pastry won’t hold its shape.
• For a uniform shape, draw a guide on parchment paper or use a pastry ring.
• Want more visual flair? Brush the tops with egg wash and sprinkle with sesame or poppy seeds before baking.
• Make it ahead-friendly by preparing the choux rings a day in advance and storing them in an airtight container.

Variations & Substitutions

While this recipe is elegant as written, here are some inspired ways to make it your own:

Protein Variations:

• Substitute smoked salmon with trout, gravadlax, or tuna tartare.
• For a vegetarian twist, try roasted red pepper and feta, or a beetroot carpaccio with cream cheese.

Flavor Twists:

• Add horseradish cream or wasabi to the filling for a punchy kick.
• Use herbed goat cheese in place of cream cheese for tang and depth.

Presentation Ideas:

• Make mini Paris-Brests for finger food at cocktail parties.
• Serve as open-faced choux canapés for a modern twist.

Frequently Asked Questions (FAQ)

What is a Paris-Brest?

The Paris-Brest is a French choux pastry, typically shaped like a wheel and filled with cream. This version is savory and uses the same technique to craft a gourmet appetizer.

Can I freeze choux pastry?

Yes, unfilled choux rings can be frozen. Let them cool completely, freeze in an airtight bag, and reheat in the oven for 5–7 minutes before filling.

What type of salmon is best?

Scottish or Norwegian smoked salmon is ideal for its balanced flavor and rich texture. Gravlax also works beautifully.

Can I make this gluten-free?

Yes, you can use gluten-free flour blends for the choux pastry, though the texture may be slightly different. Always use high-quality blends intended for baking.

Is this recipe keto-friendly?

While the filling is keto-compatible, traditional choux pastry is not due to flour. Consider using almond flour-based buns or cheese puffs for a low-carb version.

Final Thoughts

The Salted Paris-Brest with Salmon, Avocado Cream, and Fresh Cheese is more than a recipe—it’s an invitation to celebrate the beauty of French culinary technique while embracing modern ingredients and creativity. Whether you’re a seasoned cook or a weekend warrior in the kitchen, this dish is guaranteed to impress and delight.

With its crisp shell, creamy filling, and luscious salmon slices, this is the kind of appetizer that turns heads—and wins hearts.

Let’s Spread the Savory Choux Love!

If you make this Salted Paris-Brest, we’d love to see your delicious results! Snap a photo and tag us on social media. Have tips or a twist of your own? Leave a comment and share your version.

Don’t forget to subscribe to the blog for more inspiring recipes, baking techniques, and culinary creativity. And if you loved this dish, share it with your fellow foodies—because elegant food is best when shared. 🥂🇫🇷💛