Foie Gras Profiterolles

Recipe Ingredients

1/2 lb	227g / 8oz	Foie gras fat
2 cups	474ml	Milk
13 oz	369g	Flour
		Salt - to taste
6		Eggs

Recipe 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.

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

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