Tuna Profiteroles

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Tuna Profiteroles
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Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
418
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie418 cal.(20 %)
Protein13 g(13 %)
Fat31 g(27 %)
Carbohydrates22 g(15 %)
Sugar added0 g(0 %)
Roughage1.3 g(4 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.5 μg(13 %)
Vitamin E1.7 mg(14 %)
Vitamin K6.7 μg(11 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.4 mg(45 %)
Vitamin B₆0.2 mg(14 %)
Folate38 μg(13 %)
Pantothenic acid0.9 mg(15 %)
Biotin9.9 μg(22 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C2 mg(2 %)
Potassium234 mg(6 %)
Calcium57 mg(6 %)
Magnesium26 mg(9 %)
Iron1.3 mg(9 %)
Iodine18 μg(9 %)
Zinc0.9 mg(11 %)
Saturated fatty acids17.4 g
Uric acid60 mg
Cholesterol227 mg
Complete sugar2 g

Ingredients

for
6
Ingredients
cup butter
1 ¼ cups all-purpose flour
4 eggs
For the tuna cream
5 ozs Tuna (in its own juice, drained, shredded)
2 Tbsps Pickle juice
3 Tbsps Crème fraiche
3 ozs gherkins (finely diced)
2 scallions (finely sliced)
How healthy are the main ingredients?
Tunaegg
Preparation

Kitchen utensils

1 Skillet, 1 Small skillet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Immersion blender, 1 Salad spinner, 1 Toothpick, 1 Citrus juicer, 1 Slotted spatula, 1 deep bowl, 1 Citrus juicer

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
2.
Bring 250 ml water to the boil and stir in the butter and pinch of salt. Add the flour all at once and stir with a wooden spoon until the dough comes away from the bottom of the pan and a white coating forms on the bottom.
3.
Place the dough in a bowl and stir in the eggs, one-by-one. The dough is finished when it is shiny and falls heavily from the spoon.
4.
Fill the dough into a piping bag with a large star-shaped nozzle and pipe the dough onto the prepared baking tray - blobs about 4 cm wide x 2 cm high. Bake for 15-20 minutes, remove, leave to cool and the cut in half.
5.
Mix the tuna with the gehrkin water and creme fraiche. Stir in the gherkins and season with salt and ground black pepper.
6.
Fill the tuna cream into a piping bag with a large nozzle and pipe it on the profiterole halves. Add the spring onions and place the lids on top.