Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Foie gras fat

  2. 2 cups 474ml Milk

  3. 13 oz 369g Flour

  4. Salt - to taste

  5. 6 Eggs

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425 degrees.

  2. 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.

  3. This recipe yields 36 profiteroles.


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