Try this Foie Gras Profiterolles recipe, or contribute your own.
Suggest a better descriptionPreheat 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
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Serving Size: 1 Serving (2218g) | ||
Recipe Makes: 1 servings | ||
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Calories: 3549 | ||
Calories from Fat: 1396 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 155.1g | 207 % | |
Saturated Fat 48.6g | 243 % | |
Monounsaturated Fat 58.2g | ||
Polyunsanturated Fat 22.1g | ||
Cholesterol 6354.8mg | 1955 % | |
Sodium 2157.6mg | 74 % | |
Potassium 2592.4mg | 68 % | |
Total Carbohydrate 298.8g | 88 % | |
Dietary Fiber 10.1g | 40 % | |
Sugars, other 288.7g | ||
Protein 230.8g | 330 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3549
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