Cheese Profiteroles with Tuna & Carrot Filling

Savoury Profiteroles

It’s been a while since my last savoury recipe, and I’m so excited to share this one with you!!!

What’s the first thing that comes in your mind when you hear Choux Pastry – is it perhaps cream puffs or eclairs? How about savoury profiteroles? Did you know that they make wonderful cold cocktail bites or appertizers and what’s best – they are really easy to make!

I’m a huge fan of savoury profiteroles ever since I can remember, I especially like those with vegetarian or seafood filling. Profiteroles or cream puffs are in Finnish called “tuulihattu” which literally translates to “wind hat” and I think it perfectly describes these light and airy pastries. I can imagine how wind could just grab the hat and fly it around if it wouldn’t have a nice filling as the glue to keep the hat on. 😀  Savoury Profiteroles

They really are the lightest and airiest pastry with crispy outside and airy soft interior that is perfect for many different types of fillings. The filling I used in the below recipe is a very simple and delicious savoury tuna and carrot mayonnaise paste garnished with fresh parsley.
Savoury Profiteroles

The extra cheese I sprinkled on top of the filling is the baked parmesan that fell of the puffs while baking (you wouldn’t want to loose any of that deliciousness, now would you?)

Cheese Profiteroles with Tuna & Carrot Filling
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Servings Prep Time
25profiteroles 1hour
Servings Prep Time
25profiteroles 1hour
Cheese Profiteroles with Tuna & Carrot Filling
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
25profiteroles 1hour
Servings Prep Time
25profiteroles 1hour
Ingredients
  • Cheese choux pastry
  • 60 ml water
  • 60 ml milk
  • 60 g unsalted butter
  • 1/2 tsp salt
  • 70 g all purpose flour
  • 2 eggs at room temperature
  • 30 g Kashkaval cheese grated
  • 2/3 tsp chili flakes
  • 15 g Parmesan cheese grated
  • Tuna & Carrot filling
  • 112 grams canned tuna drained
  • 1 carrot medium sized, grated
  • 1/4 onion chopped thinly
  • 4 tbls mayonnaise
  • fresh parsley for garnish
  • salt
  • pepper
Servings: profiteroles
Units:
Instructions
  1. Preheat oven to 170 ºC (340ºF).
  2. Place water, milk, butter and salt in a small sauce pan and place on medium heat until all melted and incorporated.
  3. Remove from heat and add flour mixing with a spatula.
  4. Return to heat for a couple minutes while continuing to mix making the dough soft.
  5. Remove from heat and allow to cool a bit before starting to add the eggs in small additions and mixing well in between and adding only how much egg is needed for the dough to become smooth and elastic.
  6. Add grated Kashkaval cheese and chilli flakes and mix in by using a spatula.
  7. Place in a piping bag with 9mm (0.35inch) star piping tip, pipe little drops on a baking sheet to attach parchment paper to the sheet then pipe the profiteroles approximately 2.5 cm (1 inch) high and 2.5 cm (1 inch) apart.
  8. Sprinkle parmesan on top and bake in preheated oven for 25-30 minutes until puffed and golden brown.
  9. Meanwhile prepare filling by mixing all ingredients apart from parsley in a bowl and season with some salt and crushed black pepper.
  10. Once baked allow the profiteroles to cool down then cut off hat 1/3 from the top, add filling and some leaves of fresh parsley then place the hat on top.
  11. Serve cold as appetizers, cocktail bites or as fancy soup garnishers.

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