Recipes
Tuna Ricotta Cheese Puffs
04
Feb
Feb
Tuna Ricotta Cheese Puffs
Servings 35 pieces
Ingredients
Choux Pastry
- 1 cup water
- ½ cup butter or margarine
- ½ teaspoon salt
- 1 cup MAYA All-Purpose Flour
- 4 pieces eggs
Filling
- 1 can Tuna chunks in brine (180g) drained
- ½ cup ricotta cheese
- ¼ cup all purpose cream
- 1/4 cup mayonnaise
- 2 tablespoons onions finely chopped
- 2 tablespoons celery finely chopped
- 1 tablespoon parsley chopped
- 2 teaspoons sugar
- salt and pepper to taste
Instructions
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Preheat oven to 400°F/ 205°C. Prepare 2 baking sheets.
Prepare Choux Pastry
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In a saucepan, combine the water, butter and salt.
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Heat until water boils and butter melts.
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Add the flour all at once and stir vigorously until mixture leaves the sides of the pan.
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Remove from heat and cool slightly.
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Beat in eggs, one at a time, until mixture is smooth.
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Transfer mixture into pastry bag. Pipe out mixture into 1-inch in diameter kisses and arrange them on the prepared cookie sheets about 2 inches apart.
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Bake in the preheated oven until puffed then lower the oven temperature to 300°F and continue baking until puff shells are brown and completely dry.
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Cool on wire racks.
Prepare Filling
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Combine all the ingredients in a food processor until well blended.
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Adjust seasonings as desired.
To Assemble
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Slice upper top of the shell to open then, remove any soft piece of dough from inside of puff shells.
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Fill puffs with tuna fillings and serve. Yield: