Description
Rich, savory profiteroles filled with luxurious foie gras and sweet quince paste. A sophisticated appetizer perfect for special occasions.
Ingredients
Units
Scale
- 1 1/4 cups (296 ml) water
- 1 teaspoon salt
- 1 teaspoon sugar
- 8 tb butter
- 1 1/2 cups (355 ml) all purpose flour
- 6 eggs
- 5 ounces (142 g) quince paste
- 1 6.5 oz (184 g) package Les Trois Petits Cochons Bloc de Foie Gras de Canard
Instructions
- Preheat oven to 400°F (204°C) and line two sheet pans with parchment paper.
- Add water, salt, sugar, and butter to a large saucepan; bring to a boil. Lower heat, add flour, and stir with a sturdy wooden spoon until a pasty dough forms and pulls away from the sides of the pot (about 2 minutes).
- Transfer dough to a stand mixer fitted with a paddle attachment (or use a hand mixer or wooden spoon). Mix in eggs one at a time, fully incorporating each 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 and pipe ping pong ball-sized mounds onto the baking sheets, leaving 1 inch between each.
- Bake until puffed and lightly golden (20-25 minutes). Let cool completely.
- To refresh frozen profiteroles, bake at 300°F (149°C) before serving.
- Slice each profiterole in half horizontally.
- Spread a small layer of quince paste (about 1 teaspoon) on the bottom half.
- Top with a thin slice of foie gras.
- Cover with the other half of the profiterole.
- Serve.
Notes
- For optimal puffing, ensure the profiterole dough is completely smooth and glossy before piping.
- If using frozen foie gras, thaw it completely and pat dry before slicing to prevent excess moisture.
- Store assembled profiteroles in the refrigerator for up to 24 hours; bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 profiterole
- Calories: 250
- Sugar: 5
- Sodium: 150
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 15
- Fiber: 1
- Protein: 5
- Cholesterol: 100