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🍽️ Savory Cream Puffs with Tuna Filling

393 kcal · 30 min · 4 servings

Ingredients

• 1 pinch salt
• 60 g butter
• 150 g flour
• 4 eggs
• 2 cans tuna in its own juice (drained weight 150g each)
• 2 tbsp pickle brine (from the jar)
• 3 tbsp crème fraîche
• 2 spring onions
• 80 g gherkins
• salt
• pepper (from the mill)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Bring 250 milliliters of water to a boil in a pot.
3. 3. Add some salt and butter to the boiling water and stir until the butter has melted.
4. 4. Remove the pot from the heat briefly and add the flour all at once.
5. 5. Stir the dough vigorously with a wooden spoon until it forms a large ball that pulls away from the bottom of the pot.
6. 6. Make sure a white film forms on the bottom of the pot.
7. 7. Transfer the hot dough into a separate bowl.
8. 8. Stir the eggs into the dough one by one until each egg is fully incorporated.
9. 9. The dough is ready when it shines and falls heavily from the spoon.
10. 10. Fill the dough into a piping bag fitted with a large star nozzle.
11. 11. Line a baking tray with baking paper.
12. 12. Pipe small mounds onto the tray that are about 4 centimeters wide and 2 centimeters high.
13. 13. Bake the cream puffs in the preheated oven for 15 to 20 minutes until golden brown.
14. 14. Remove the cream puffs from the oven and let them cool completely.
15. 15. Slice the cooled cream puffs in half horizontally.
16. 16. Drain the tuna can.
17. 17. Finely crumble the tuna with your fingers.
18. 18. Mix the tuna with some pickle juice and Creme Fraiche.
19. 19. Wash the spring onions and remove the dry ends.
20. 20. Slice the spring onions into thin strips.
21. 21. Dice the pickles finely.
22. 22. Fold the diced pickles into the tuna cream.
23. 23. Season the filling to taste with salt and pepper.
24. 24. Fill the tuna cream into a piping bag with a large nozzle.
25. 25. Pipe the cream in portions onto the bottom halves of the cream puffs.
26. 26. Distribute the spring onion strips over the cream.
27. 27. Place the top halves of the cream puffs on top as lids.
28. 28. Serve the cream puffs immediately.

Nutrition per serving

• kcal: 393
• Protein: 22 g · Fett/Fat: 25 g · Carbs: 20 g