| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Fois gras fat |
| 2 | c | Milk |
| 1/2 | lb | Plus 5 ounces flour |
| Salt to taste | ||
| 6 | Whole eggs |
INSTRUCTIONS
Preheat the oven to 425 degrees. In a sauce pot, bring the fois 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. Yield: 3 dozen profiteroles Recipe By :ESSENCE OF EMERIL SHOW #EE2379 Posted to MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 10:11:50 -0500 From: Meg Antczak <[email protected]>
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