Category: Uncategorized

For the Choux pastry, please check the Profiterole’s link above.

Once you have shaped the choux pastry into about 2 tablespoons blobs (make sure to space them), gently brush them with egg wash.

Sprinkle some sesame seeds on top or Nigella seeds or both (optional).

Bake at 400°F for 15 minutes then reduce the heat to 350°F . Continue to bake for 20 minutes or until the shells are golden. You may need to place under the broiler in the last 5 minutes of baking.

Prick the pastry shells with a toothpick in two or three places to allow vapor to escape.

Let cool completely.

Prepare the filling.

Mash the potatoes with a fork. Add salt, pepper (optional) and olive oil to taste.

In a bowl, mix the mashed potatoes, eggs, drained tuna, green onions, sliced pitted olives, capers and cilantro.

Squeeze some lemon juice on top then gently mix everything.

With a knife cut the Profiteroles’ shells open (horizontally) but not all the way through.

Pour some hot sauce inside the shells.

Spoon some of the filling inside.

Enjoy.

First, prepare lemon syrup.

Wash the lemon well.

Slice its ends.

Slice the lemon thinly.

Place lemon slices in a saucepan with 2 cups water over medium high heat.

Bring to a boil, then reduce the heat to medium and let boil for 10 minutes.

Remove from heat and add granulated sugar.

Mix well and let cool completely. You can add ice to speed up the cooling process.

Strain the lemon syrup.

Add 2 cups cold water on the lemon in the strainer to get all the syrup out.

Add the strained fresh lemon juice.

Add more cold water about 6 cups (more or less to your liking). If you want the juice to be more sweet, then add less cold water.

Add milk, orange blossom water and vanilla powder.

Mix everything well.

Pour in a cup and enjoy.