Dish: Smoked salmon profiteroles from Harper’s Garden in downtown Philadelphia.

PHILADELPHIA (WPVI) — On this week’s episode of The Dish, we’re going to make you the MVP of your next brunch.

With this recipe, which only takes 30 minutes or less, your guests will swear you flew these baked goods in from Paris.

We’re talking smoked salmon profiteroles at Harper’s Garden downtown.

It’s easy, I promise!

Even Action News’ Alicia Vitarelli was able to make these quirky little French savory treats.

Michael Kanter is the executive chef of Harper’s Garden, an indoor/outdoor restaurant and bar cleverly tucked away in a little oasis on 18th Street, between Market and Chestnut.

“We’re a homegrown striker,” Kanter says. “Any time we can use a local provider, that’s our goal. The locality is paramount.”

As for our dish, let’s first deal with profiteroles.

“It’s a little pastry that we cook in a pan and then bake,” Kanter says. “It’s called choux pastry.”

The name is more complicated than the recipe.

It all starts with four basic ingredients: water, oil, sugar and salt.

Cook over high heat until it boils.

Then add flour and mix well.

“Reduce the heat a little and then switch to a wooden spoon,” Kanter explains. “You have to make sure you break all the lumps.

“Make sure you get them all out, get rid of all the lumps. Then you just need to keep stirring until all the dough comes together. Remove it from the heat and add one egg at a time. Stir. into each egg until completely combined,” Kanter added.

From there, pour it all into a piping bag (or snip off the corner of a sandwich bag) and start pipetting the batter.

On the baking sheet, make a small swirled circle for each one.

Then place the pan in the oven and bake until they are nice and crispy.

Now let’s make the filling. It’s super quick and starts with chopped smoked salmon. Add a little sour cream, garlic or green onions and stir.

“You can put it on crackers, you can put it on toast,” Kanter explains. “It’s a wonderful little failure.”

We cut our profiteroles in half and fill the middle, like small sandwiches.

Then brunch is served!

This is one of the Harper’s Garden menu items.

“Harper’s Garden is such a great place because you’re here and you can eat outside and not see the traffic,” says owner Avram Hornik.

“The idea is to combine the city and nature in space.”

This is just one of more than a dozen venues in Hornik’s FCM Hospitality collection.

“Counting seasonal items, mobile items and pop-ups, we have 14 locations,” he says. “It’s a little crazy.”

“We have a taco bar called Rosy’s, which is at 23rd and Walnut streets. We have a sports bar called Lucy’s that just opened last year,” he explains. “We have Concourse Dance Bar, a nightclub that we just renovated and reopened.”

And then there’s the Walnut Orchard in the heart of Rittenhouse. Now, after a few bumps in the road, it’s serving food and drinks outdoors at full speed.

“There was a bit of confusion with the city about what was and wasn’t allowed for pop-up restaurants,” Hornik explains.

Preserving open space in the city is part of Hornik’s passion and vision.

“The Walnut Orchard was an empty lot, a hole in the ground,” he says, explaining how he didn’t want it to become another parking lot or garage in Downtown.

Parks on Tap is also part of his dream.

“I came up with the idea of ​​putting a beer garden in a public park and then moving it to a different park in town every week,” he says of the successful seasonal program.

For the holidays, Harper’s Garden transforms its outdoor greenhouses into private party spaces.

“We like to say that we are in the business of creating social spaces,” he explains.

Recipe for profiteroles with smoked salmon

Choux pastry

1 glass of water

6 tablespoons unsalted butter

2 teaspoons sugar

Teaspoon kosher salt

4 ounces all-purpose flour

4 large eggs

Method

In a stainless steel saucepan, add the water, butter, sugar and salt and bring to a boil over high heat until the butter has melted.

Remove from heat and add flour. Using a wooden spoon, mix the flour thoroughly, making sure that no lumps remain.

Place the pan back over medium heat. Stir frequently until the mixture becomes smooth.

Remove from heat and let cool for a few minutes. In a saucepan or mixer, add eggs one at a time, making sure each egg is fully incorporated before adding the next.

Place the dough in a pastry bag and form profiteroles (height, width and shape completely at the request of the cook).

Bake at 425 degrees for 15 minutes and then remove from oven. Reduce temperature to 350 and bake for about 10 minutes more.

Rillette with smoked salmon

1 cup smoked salmon, finely chopped

1 cup sour cream

cup chopped garlic or green onions

Method

Mix all ingredients in a bowl.