Puff pastry: Preheat oven to 425°F (220°C).
Line two baking sheets with silicone mats or parchment paper.

In a heavy saucepan, boil water, butter, and salt.
When the mixture reaches a boil, pour in the flour all at once and stir vigorously with a wooden spoon for 1 minute, until a ball of dough forms and comes away from the bottom of the saucepan.
Transfer the ball to the bowl of a mixer fitted with a whisk, then add the eggs one by one, whisking quickly.
The puff pastry should be smooth but not too soft.
Transfer the dough to a piping bag fitted with a round tip, then deposit 8 small balls of dough the size of a walnut and 8 balls the size of an apricot.
Smooth the tops with a wet finger.

Bake the puffs for 10 minutes, then lower the oven temperature to 375°F (180°C) and continue baking for 20 minutes.
Remove from the oven and transfer the puffs to a wire rack to cool completely.

Tuna cream: Mix the cream cheese, mayonnaise, tuna, Dijon mustard, and herbs until smooth.
Season with salt and pepper to taste.

Using a piping bag, fill each puff with tuna cream, making a small hole underneath.

Glaze: Whip the cream cheese with the milk and food coloring.
Season with salt to taste.

Dip the tops of the puffs in the glaze and attach a small puff to a large puff.

Roses: Whip the cream cheese to soften it. Season with salt to taste.
Transfer to a piping bag fitted with a star tip and pipe rosettes between the small and large puffs.
Refrigerate until serving.