Recipe - Fois Gras Profiterolles

One half pound Fois gras fat
2 cup Milk
One half pound Plus 5 ounces flour
Salt to taste
6 Whole eggs

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 MCRecipe Digest V1 #280

Date: Tue, 5 Nov 1996 10:11:50 0500

From: Meg Antczak meginny@frontiernet.net