Savory herbed profiteroles
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | stick unsalted butter | |
| 1.00 | cup | milk |
| ½ | teaspoon | salt |
| ¼ | teaspoon | freshly-ground white pepper |
| 1.00 | cup | all-purpose flour |
| ½ | teaspoon | baking powder |
| 5.00 | eggs | |
| 1.00 | tablespoon | assorted chopped fresh herbs |
| 1 | (such as basil; parsley, thyme) | |
| 1.00 | tablespoon | grated parmesan cheese |
Directions
Preheat oven to 375 degrees. In a medium saucepan heat butter and milk over high heat, whisking until butter melts and mixture comes to a boil. Stir in salt and pepper. Combine flour and baking powder and add to milk mixture all at once, whisking and then stirring until mixture comes away from the sides of pan and forms a ball of dough.
Remove from heat and turn into a bowl. Use an electric mixer to beat in 5 eggs, one at a time. Make sure each egg is thoroughly incorporated before adding next. Add herbs and cheese, stirring until thoroughly incorporated. Use a pastry bag without a tip to pipe 16 generous golf ball-size blobs of dough onto an ungreased baking sheet. Bake until golden-brown, smooth on the bottom, and dry inside, about 25 minutes. Remove from oven and allow to cool. May be made ahead; do not refrigerate. This recipe yields 16 pieces.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-008 broadcast 02-14-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-08-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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