Thursday, August 22, 2013

Profiteroles with Tuna Filling

Made these puffs last week with the intention of participating in the Aspiring Baker's this month with the theme " choux", hosted by Jasline from The Foodie Baker. Jasline has been constantly baking along with me, Zoe and Joyce since our bake along earlier days, she has a wonderful blog with step by step pictures most of the time , drop by at her blog if you havent done so.

see? various shapes..some look like siew pau and heong peang

Here i am using the previous Chocolate Eclairs choux recipe which i made them last year and made a simple filling with some flaked tuna and some leftover cream cheese. I didnt use a piping bag to pipe the paste, was just using two spoons to drop the paste onto the baking mat. Some of the puffs did got out of shape as i think i didnt shape them properly using my fingers. I know, i know, some of you will say never mind la, as long as it's tasty...yes! doesnt matter ! :D

100gm milk
40gms salted butter, softened and chopped
70gms plain flour ( sifted )
100gms eggs , at room temperature whisked together

1.Combine milk, butter and sugar in a pot. Heat the mixture over medium high heat , stirring it with a wooden spoon and bring to a boil. The mixture should be boiling and bubbling until the layer of butter is no longer floating at the top.
2.Add in the flour all at once, turn off the heat and stir quickly with a wooden spoon. Turn on the heat to medium low and continue mixing with the wooden spoon until mixture turns into a soft dough  and that you can see a layer of dough at the bottom of the pot. Remove from heat and allow dough to cool down a little before adding in the eggs.Once cooled down a little, add the eggs little by little to ensure the dough absorbs the eggs fully. The dough will seem to separate but will come to a smooth paste and piping consistency.
3.Using a spoon, scoop some paste onto the baking paper or silicon mat or pipe the pastry using a piping bag, bake at a preheated oven at 200C for 20 minutes, reduce the heat to 175C and bake further for 20 minutes till the puff is golden brown and well risen. Turn off the oven and let the puffs sit in the oven for further 10-15 minutes. Remove from oven and  let the cool completely before putting in the filling.

Tuna filling ( mix them all together )
4tbsp canned tuna, drained
85 gm cream cheese
1tbsp dijon mustard
1 small onion, chopped
some scallions, chopped


  1. I love those savoury choux pastries! Creamy tuna filling sounds amazing.

  2. Looks very tempting and inviting. Savoury pastries are any time for me! Love your tuna filling.

  3. Lena, they must be very tasty! Great for tea parties.

  4. Love that you're using a savoury flling instead of sweet. These tuna pastries look delicious.

  5. Hi Lena, thank you for the sweet mention! :) I am now regretting not filling my gougeres with tuna! Yours look super delicious, thank you so much for joining me in the Choux Party! :)

  6. Lena, my impression of eating profiteroles is always in a dessert way, you are so creative, came out with a savory dish! Would love to grab one from here!

  7. Oh, Lena, these choux with tuna filling look so great and i believe it taste great too :)

  8. Nice choux! like the way you make it into a savory pastry!

  9. Hi Lena,
    This makes a wonderful snack, tuna filling sounds good. Did you make plenty?
    I'm stopping by! :)

  10. Lena, such a genius idea to serve the little yummy, light, and fluffy profiteroles with savory filling. I love your version of the cream cheese in the tuna salad!

  11. These Profiteroles with Tuna Filling are so adorable and definitely a fantastic treat. I say they are the perfect appetizer for any occasion.

  12. Hi Lena, my nephews favourite. I prefer savoury to sweet fillings.

  13. Yes, agree with you, looks come secondary, the most important thing is it must be tasty, otherwise it will not be appreciated however good it looks :) But these look pretty enough and delicious to me :)

  14. I always associate cream puff with sweet fillings.... mmm have yet to try a savory one.

  15. Lena,
    I love savory ones too, but never thought of adding cream cheese.
    Thanks for the idea, will try that the next time i made choux puff :D

  16. now I only made one type of choux, durian choux, my hubby keep requesting this, hehehe..

  17. Yeah , I've seen Jasline gorgeous choux and very tempted to make it :P Yours look just as good ! The tuna filling is wonderful :D

  18. Nice touch of work. Salivating already!