Savory profiteroles with tuna and cream cheese

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Savory profiteroles with tuna and cream cheese are a quick and delicious appetizer to start off your lunch or dinner in the best way.

We were looking for some ideas to celebrate New Year’s as we made food for the rest of the family in Finland. As one of the dishes we thought to make filled profiteroles. We are all pretty much used to eating the classic sweet profiteroles, filled with Italian pastry cream with melted chocolate on top. Oh jeez, they are sooo yummy.

Ingredient list

We used store-bought mini profiteroles and with this recipe we filled 18 of them. If your profiteroles, whether store-bough or homemade, are bigger, you will make a smaller quantity of them. As part of a bigger lunch, we served five people with this amount, and it worked just fine.

Here’s the list of ingredients:

• Tuna in olive oil – we prefer it over tuna in water or tuna in sunflower oil for the flavor, but they will all work fine
• Herb-flavored spread cheese – you can buy a plain spread cheese and add fresh herbs like thyme if you wish, but buying a flavored one is the easiest solution
• Profiteroles – size of your choice. Small ones look more elegant and work better for an appetizer

In order to make the filling, you will first need to mix the two ingredients in a small bowl.

How to fill savory profiteroles

Filling the profiteroles is easy but it might be harder when it comes to store-bought ones as they are usually harder than those homemade. They might break easily if you do not pay attention.

For this reason, the first recommendation is to have a very good pastry bag in order not to have any issues with the movement. We recently switched to a much better one and the difference was huge.

You can then either poke the profiteroles or cut them in half and spoon the filling inside. Following this second method, you won’t need any additional tool, only a teaspoon.

If using the pastry bag, gently push the filling inside little by little until when it contains a fair amount of tuna and cream cheese.

If cutting them in half, if you’d like, you can gently scoop out the inner part of the profiteroles and mix it with the filling. In this way, it will be easier to fill them.

More starters to eat along

We made these yummy savory profiteroles for New Year’s alongside with two more starters: a scrumptious salmon carpaccio with orange juice, fennel, and pomegranate and shrimp wrapped in puff pastry. This combination of appetizers is highly recommended above all when it comes to parties or holidays because the three dishes are extremely fast to make and they will be appreciated by everyone!

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Do you like savory profiteroles or do you prefer eating the classic ones with pastry cream and chocolate or whipped cream?