Tuna Ricotta Cheese Puffs
Servings 35 pieces
- 1 cup water
- ½ cup butter or margarine
- ½ teaspoon salt
- 1 cup MAYA All-Purpose Flour
- 4 pieces eggs
- 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
Preheat oven to 400°F/ 205°C. Prepare 2 baking sheets.
Prepare Choux Pastry
In a saucepan, combine the water, butter and salt.
Heat until water boils and butter melts.
Add the flour all at once and stir vigorously until mixture leaves the sides of the pan.
Remove from heat and cool slightly.
Beat in eggs, one at a time, until mixture is smooth.
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.
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.
Cool on wire racks.
Combine all the ingredients in a food processor until well blended.
Adjust seasonings as desired.
Slice upper top of the shell to open then, remove any soft piece of dough from inside of puff shells.
Fill puffs with tuna fillings and serve. Yield: