INGREDIENTS

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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-06-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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