Lyonnaise with tuna

Preparation

1. We preheat the oven to 200º with heat up and down.

   We line several baking trays with greaseproof paper or similar.

2. We pour the butter, water, sugar and salt into the glass. We program 3 minutes, 100º, speed 2.

3. We open the lid and add the flour at once. We mix during 10 seconds at speed 4.

4. Let the mixture cool for a few minutes, removing the glass from its normal position.

5. When the temperature has dropped, we return the glass to its place and program speed 4, no time, and we are adding one by one the eggs lightly beaten by the mouth while the machine is working.

   We do not mix excessively.

6. When we have the dough, we pour it into a pastry bag and form little piles, not too high, on the already prepared oven plates.

7. We paint them with the egg yolk and sprinkle the sesame seeds on top. We put in the oven for 15 minutes at 200º.

8. When they are cold, we make a small cut in the lower part of the lionesses to be able to fill them.

9. For the filling:

   We put the quarter onion in a glass and chop it for 3 seconds at speed 5.

   Lower the pieces that have stuck to the glass. We add the butter and program 5 minutes, 100º, spoon speed.

10. After the time has elapsed, add the well drained tuna, the lemon zest, the cream and the pepper. We mix during 15 seconds at speed 3.

11. Then we introduce the mixture into a pastry bag that must have a narrow outlet.

    We fill the lionesses directly without using a nozzle.

12. We place the lionesses on a tray and serve.