Profiteroles with creamy tuna and dried cranberries
12 servings
90 minutes
Profiteroles with creamy tuna and dried cranberries are an exquisite dish of French cuisine that combines the airy tenderness of the dough with a rich creamy-fish filling. These small balls of choux pastry are crispy on the outside and soft on the inside, filled with an aromatic cream of tuna, cream, and melted cheese, creating a unique taste – soft, slightly salty with refreshing notes of cranberry. The sweet-sour dried cranberries add a special touch that balances the creamy richness of the filling. This snack delicacy is perfect for festive events and romantic dinners, decorating the table with its elegance and refined taste. Profiteroles can be served warm or chilled, complemented by a glass of white wine or light herbal tea to create a harmonious gastronomic ensemble.
1
Prepare all the ingredients.
2
Boil water and add a pinch of salt, sugar, and butter. Bring the mixture to a boil.
- Water: 250 ml
- Salt: to taste
- Sugar: pinch
- Butter: 100 g
3
Pour flour into the saucepan and cook the dough over low heat, stirring constantly with a spatula.
- Wheat flour: 110 g
4
Remove the dough from the heat and knead until it becomes smooth and stops sticking to the sides of the saucepan. Let the dough rest for 2 minutes.
5
Add the eggs to the dough one at a time, mixing the dough thoroughly before adding the next.
- Chicken egg: 3 pieces
6
Cover the dough with plastic wrap and refrigerate for 30 minutes.
7
At this time, chop the dried cranberries and parsley. Leave some whole berries for decoration.
- Dried cranberries: 50 g
- Parsley: 10 g
8
In a blender, mix Hochland creamy processed cheese, tuna, and cream. The delicate creamy taste of Hochland cheese perfectly complements the flavor of tuna.
- Creamy processed cheese: 200 g
- Canned tuna in brine: 200 g
- Whipping cream 33%: 40 ml
9
Combine the cream mixture with cranberry and parsley, mix well. Add salt and pepper. Transfer the filling to a pastry bag.
- Salt: to taste
- Ground black pepper: to taste
10
Place the dough in a pastry bag and pipe the profiterole shapes onto a baking sheet lined with parchment. The distance between the shapes should be at least 4 cm.
11
Bake the profiteroles at 180 degrees for about 25-35 minutes, depending on the size of the dough. Let them cool completely on a rack.
12
Make holes in the cooled profiteroles and fill them with creamy tuna.
- Canned tuna in brine: 200 g
13
Decorate the profiteroles with cranberries and serve at the table.
- Dried cranberries: 50 g
