Choux pastry offers a simple yet fancy appetizer base. It rises in the oven from a simple paste of flour and water into a hollow, golden shell. While often reserved for sweet cream, these airy puffs are the perfect vessel for something savory.
This recipe reaches into the pantry for humble ingredients: tuna and hard-boiled eggs, and elevates them with the warmth of curry powder. The spice cuts through the richness of the mayonnaise and the egg to provide a deep, aromatic flavor that feels sophisticated yet comforting. The celery adds a necessary crunch to the soft filling.
These canapés are best served on a platter for a gathering. The contrast between the crisp, airy shell and the cool, savory filling is delightful. They are small bites, but they leave a lasting impression.
The Recipe Yields: 40 appetizers | Prep time: 30 minutes | Bake time: 25 minutes
Ingredients
Choux Paste
- 1/4 cup butter or margarine
- 1/2 cup water
- 1/8 teaspoon salt
- 1/2 cup all-purpose flour
- 2 eggs
Filling
- 1 (6 1/2 to 7-ounce) can tuna with oil
- 2 hard-boiled eggs
- 1/2 cup mayonnaise
- 1/4 cup minced celery
- 1 tablespoon curry powder
- 1/4 teaspoon salt
- 2/3 cup chopped parsley (for garnish)
Instructions
- Make the Choux Paste Preheat your oven to 375°F (190°C) and grease a large cookie sheet. In a 1-quart saucepan over medium heat, combine the butter, water, and salt. Heat until the mixture comes to a rolling boil. Remove from the heat immediately and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away cleanly from the sides of the pan.
- Add the Eggs Add the raw eggs to the dough one at a time. Beat well after each addition until the batter is smooth and glossy. Allow the mixture to cool slightly before transferring it into a pastry bag fitted with a round tube.
- Pipe and Bake Squeeze the paste onto the greased cookie sheet to create 20 small mounds. Each should be about 2 teaspoons in size and spaced 1 inch apart. Bake for 20 to 25 minutes until they are puffed and browned. Transfer them to a wire rack to cool completely.
- Prepare the Filling While the puffs bake, prepare the filling. In a small bowl, use a fork to flake the tuna in its oil until fine. Chop the hard-boiled eggs. Stir the mayonnaise, minced celery, chopped eggs, curry powder, and salt into the tuna until well combined. Cover and chill until needed.
- Assemble Once the puffs are cool, use a sharp knife to cut each one horizontally in half to create two open shells (40 shells total). Spoon a rounded teaspoon of the chilled tuna mixture into each shell. Top with chopped parsley for a fresh finish.
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Curried Tuna Choux Puffs
These Curried Tuna Choux Puffs elevate humble pantry staples into a sophisticated appetizer. Crisp, golden homemade choux pastry shells are filled with a savory blend of tuna, hard-boiled eggs, celery, and aromatic curry powder. Perfect for gatherings, tea time, or a light savory snack.
Ingredients
Choux Paste
Filling
Instructions
Make the Choux
-
Paste Preheat your oven to 375°F (190°C) and grease a large cookie sheet. In a 1-quart saucepan over medium heat, combine the butter, water, and salt. Heat until the mixture comes to a rolling boil. Remove from the heat immediately and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away cleanly from the sides of the pan.
Add the Eggs
-
Add the raw eggs to the dough one at a time. Beat well after each addition until the batter is smooth and glossy. Allow the mixture to cool slightly before transferring it into a pastry bag fitted with a round tube.
Pipe and Bake
-
Squeeze the paste onto the greased cookie sheet to create 20 small mounds. Each should be about 2 teaspoons in size and spaced 1 inch apart. Bake for 20 to 25 minutes until they are puffed and browned. Transfer them to a wire rack to cool completely.
Prepare the Filling
-
While the puffs bake, prepare the filling. In a small bowl, use a fork to flake the tuna in its oil until fine. Chop the hard-boiled eggs. Stir the mayonnaise, minced celery, chopped eggs, curry powder, and salt into the tuna until well combined. Cover and chill until needed.
Assemble
-
Once the puffs are cool, use a sharp knife to cut each one horizontally in half to create two open shells (40 shells total). Spoon a rounded teaspoon of the chilled tuna mixture into each shell. Top with chopped parsley for a fresh finish.
