Puff cream with salmon & horseradish

In a saucepan, bring the water, milk, 1 pinch of salt, sugar and butter to a boil. Off the heat, pour in the flour all at once and mix with a spatula.

Return to medium heat, while stirring, until absorbed. Dry this distemper over the heat, until it no longer adheres to the sides of the pan. Off the heat, add the eggs one at a time.

Fill a pocket fitted with a fluted nozzle and place 20 puffs on a baking sheet lined with parchment paper.

Preheat the oven to 200°C. Lightly moisten the milk puffs with a pastry brush.

Bake for 15/20 mins. The puffs should be puffy but too colorful. Let them cool on a wire rack.

Whip the mascarpone, the liquid cream together, until you obtain a whipped cream. Add 2 tbsp. tablespoon horseradish condiment, whisk again.

Take the cap off the puff. Pipe the whipped cream into each of them, zest the limes on each of them, then garnish with a slice of smoked salmon.