Mini Loxembouche

This mini-loxembouche tea party recipe is a delicious creative expression of *so* much local, sourced in many different ways!


1/2c butter
1/2c water
1/2c whole milk
1/2 tsp kosher salt
pinch of cracked pepper
3/4c white flour
1/4c rye flour
3 eggs
500g cream cheese
to taste lemon
to taste dill
to taste capers
lox rosettes


  1. Melt 1/2c butter with 1/2c water and 1/2c whole milk in a heavy sauce pan over low heat.
  2. Add ½ tsp kosher salt and a few grinds of cracked pepper.
  3. Once melted, add 3/4c white flour and 1/4c rye flour all at once, stirring with a wooden spoon. Continue to stir and cook over low heat for a minute until pulling away from sides.
  4. Remove from heat. One at a time, add 3 eggs to the mixture, stirring until smooth after each.
  5. Transfer to a piping bag, pipe into 1” rounds on parchment, and bake at 425f for 10m, then reduce to 350f for an additional 15m or so.
  6. While cooling, whip 500g of cream cheese with the whisk attachment for 5 minutes on high, seasoning with lemon, salt and pepper as desired. Transfer to a piping bag fitted with the star tip.
  7. Using toothpicks to connect them, arrange the choux into stackable rings, fortified with the whipped cream cheese.
  8. Adorn with additional piped stars, dill, lox rosettes, and capers.
  9. Serve with lemon, savoury jellies and cheeses, piping hot tea and coffee!

Local Source Guide

Smoked Salmon: Comeau Sea Foods Ltd./J. Willy Krauch & Sons

Butter: Masstown Creamery

Recipe and photography provided by: Jennifer Crawford for Taste of Nova Scotia

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