Profiteroles with Creamy Tuna and Dried Cranberries

Ingredients

• Wheat Flour 5 oz
• Hochland Cream Cheese for Cooking 5 oz
• Water 10 fl oz
• Butter 5 oz
• Chicken Egg 3 pieces
• Sugar a pinch
• Canned tuna in its own juice 5 oz
• 33% Cream 0 fl oz
• Dried cranberries with sugar 0 oz
• Parsley 0 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.

Step 11

Bake the profiteroles at 355°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.