Recipe Savory Puffs Stuffed With Tuna Sauce

Ingredients:

For the cream puffs: 250 milliliters of water, 100 grams of butter, 200 grams of flour, 4 or 5 eggs, 1 pinch of sugar, 1 pinch of salt, 1 egg yolk. For the filling: 100 grams of lager, 1 pickled cucumber, 1 tablespoon of pickled capers, 100 grams of spreadable cheese

Doses for: 6 persone realization time: 1 hours and 0 minutes

Recipe:

Starting from the dough for the cream puffs. Heat the water in a saucepan and add the diced butter. Once it is completely dissolved, add the flour and stir well until the dough is compact. After a couple of minutes transfer it to a bowl if you want to work the dough by hand or in a planetary mixer. Add a pinch of sugar and a pinch of salt. Turn the dough a little to lower the temperature. Add one egg at a time waiting for the previous one to be completely incorporated before adding the next one. The quantity of eggs depends on the consistency of the dough, which must be firm but sufficiently soft. At this point transfer the mixture into a sac-à-poche and form the cream puffs on a baking sheet lined with parchment paper. Brush the cream puffs with an egg yolk and bake at 200 degrees for about 20 minutes in a static oven. Now prepare the tuna sauce. In a blender insert the drained tuna, the chopped pickled cucumber, the pickled capers and the spreadable cheese and blend all the ingredients together until you get a smooth cream. Place the tuna cream in a sac-à-poche and stuff the cream puffs.

---

---