Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | foie gras fat |
| 2.00 cup | milk |
| 13.00 ounce | flour |
| 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@...
06-06-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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