| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Essnce05 | 1 | servings | |
INGREDIENTS
| 1/2 | lb | Foie gras fat |
| 2 | c | Milk |
| 13 | oz | Flour |
| Salt; to taste | ||
| 6 | Whole Eggs |
INSTRUCTIONS
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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 06-06-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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