Profiteroles with tuna
Description
The pastry is simple and quick to prepare. You can make the colorful fish appetizer ahead of time and chill it before serving. These delicious tuna profiteroles are sure to win over gourmets who cannot imagine life without fish dishes. By the way, you can bake the pastry a day ahead and keep it in the refrigerator. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the listed ingredients. Hard-boil 1 chicken egg in advance and let it cool.
- 2
Step 2
Put the butter in a kazan or a saucepan with a non-stick bottom, pour in hot water, and add salt. Place the pan on the stove and melt the butter. You can substitute butter with margarine, but not spread!
- 3
Step 3
Then add the wheat flour with baking powder to the mixture and start folding it into the butter mixture with quick movements, having reduced the heat to moderate.
- 4
Step 4
Scald the dough and let it cool slightly so the eggs do not curdle when you add them. About 5–7 minutes.
- 5
Step 5
Place the dough in the bowl of a food processor or mixer, crack a chicken egg into the same bowl, and mix it into the dough on high speed.
- 6
Step 6
The dough should turn out viscous, like cream. If you use small eggs, use two.
- 7
Step 7
Preheat the oven to 180°C. Transfer the dough into a piping bag or pastry bag, pipe it onto parchment paper or a silicone baking mat. Put the baking sheet in the oven and bake for about 15–20 minutes until golden brown.
- 8
Step 8
They will increase substantially in volume and remain hollow inside. Turn off the heat and leave the profiteroles to cool in the oven.
- 9
Step 9
Peel the boiled chicken egg, rinse it in water, and dice it finely. Combine in a bowl with drained canned tuna packed without oil. The filling is ready.
- 10
Step 10
Partially cut off the tops of the profiteroles (not all the way through) and fill them with the fish mixture. Garnish to taste and serve chilled.