Everyone thinks mini appetizer cakes are for organized pastry chefs with spotless worktops and three hours to kill. The reality: one bowl, one whisk, twenty-five minutes in the oven. That’s really it.
Ingredients :
- Smoked salmon — This is what provides the character. Get decent quality salmon—not necessarily overpriced, but avoid low-end packs that release too much water during cooking and become rubbery. Cut it into irregular pieces rather than neat squares: it creates a more natural texture in the crumb.
- Boursin — Garlic & Fine Herbs is the classic, and it works perfectly here. Crumble it directly into the batter without softening it first—this creates little creamy islands that stay distinct during baking instead of melting completely into the dough.
- Baking powder — A standard packet is enough for 120 g of flour. This is what makes the cakes dome slightly rather than staying flat and dense. Check that it’s not expired—old baking powder won’t lift anything at all.
- Milk — Whole milk is preferred for fluffiness. Semi-skimmed works too; the texture will just be a hair less rich. It’s 10 cl, which is about half a glass—no need to weigh it to the nearest gram.
