Yield: 1 servings
|½ pounds||foie gras fat|
|1 \N||salt; to taste|
|6.00 \N||whole eggs|
Preheat the oven to 425 degrees. In a sauce pot, bring the foie gras fat, milk and salt up to a boil. Whisk in the flour and cook until the paste separates from the wall of the pot. Stirring constantly.
Remove from the heat and place in an electric mixing bowl. Using a paddle attachment and the mixer on a slow speed, add the eggs in one at a time. In a pastry bag with a star tip, fill the bag with the paste. Pipe the paste onto a parchment paper-lined sheet pan. Bake until the profiteroles are golden and firm. This recipe yields 36 profiteroles.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2379 broadcast 05-28-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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