Ingredients
Scale
- 1 1/4 cups water
- 1 teaspoon salt
- 1 teaspoon sugar
- 8 tb butter
- 1 1/2 cups all purpose flour
- 6 eggs
- 5 ounces quince paste
- 1 6.5 oz package Les Trois Petits Cochons Bloc de Foie Gras de Canard
Instructions
- Preheat the oven to 400 degrees and line two sheet pans with parchment paper.
- Add water, salt, sugar, and butter to a large saucepan, then bring to a boil. Lower the heat, then add the flour. Use a sturdy wooden spoon to stir the mixture until a pasty dough forms. Continue mixing for about two minutes until it pulls away from the sides of the pot.
- Transfer dough to a stand mixer fitted with a paddle attachment (alternatively you can use a hand mixer or a wooden spoon). Mix in the eggs one at a time, being sure to fully incorporate each one before adding the next. Beat until the dough forms thick, glossy ribbons, about 2-3 minutes, then transfer to a piping bag or zip-top bag.
- Cut a slit at the tip of the bag, then pipe ping pong ball sized mounds onto the baking sheets with 1 inch in between.
- Bake until puffed and lightly golden, about 20-25 minutes. Let cool completely. Profiteroles may be frozen for up to 2 months at this point. Refresh in a 300 degree oven right before serving.
- When ready to serve, slice each profiterole in half horizontally, then spread with a small layer of quince paste, about a teaspoon or so. Next, place a thin slice of Les Trois Petits Cochons Bloc de Foie Gras de Canard, then cover with the other half of the profiterole on top. Serve.