Profiteroles with Creamy Tuna and Dried Cranberries

Appetizers | French cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

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 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.

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.