Profiteroles with Creamy Tuna and Dried Cranberries
⏳ Time
1 hour 30 minutes
🥕 Ingredients
12
🍽️ Servings
12
Description
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Ingredients
- Wheat Flour - 3.9 oz
- Hochland Cream Cheese for Cooking - 7.1 oz
- Water - 8 fl oz
- Butter - 3.5 oz
- Chicken Egg - 3 pieces
- Sugar - a pinch
- Canned tuna in its own juice - 7.1 oz
- 33% Cream - 1 fl oz
- Dried cranberries with sugar - 1.8 oz
- Parsley - 0.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 10
Place the dough into a piping bag and pipe the choux pastry onto a baking tray lined with parchment paper. The distance between each piece should be at least 4 cm.
Step 11
Bake the profiteroles at 356°F for about 25 to 35 minutes, depending on the size of the dough. Allow them to cool completely on a wire rack.
Step 12
Make holes in the cooled profiteroles and fill them with creamy tuna.
Step 13
Garnish the profiteroles with cranberries and serve.
Step 2
Bring water to a boil and add a pinch of salt, sugar, and butter. Heat the mixture until it reaches a boil.
Step 3
Add flour to the saucepan and cook the dough over low heat, stirring constantly with a spatula.
Step 4
Remove the dough from the heat and knead it until it becomes smooth and no longer sticks to the sides of the saucepan. Let the dough rest for 2 minutes.
Step 5
Add the eggs to the dough one at a time, mixing thoroughly until the next egg is added.
Step 6
Cover the dough with plastic wrap, making sure it is in contact, and place it in the refrigerator for 30 minutes.
Step 7
Meanwhile, chop the dried cranberries and parsley. Reserve a few whole berries for garnishing.
Step 8
In a blender, combine Hochland creamy processed cheese, tuna, and cream. The delicate creamy flavor of Hochland processed cheese will perfectly complement the taste of the tuna.
Step 9
Combine the creamy mixture with the cranberries and parsley, and mix well. Season with salt and pepper. Transfer the filling into a piping bag.
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