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Savory Profiterole with Lobster and Truffle Oil Croquembouche with Tangerine Gastrique (Emeril Lagasse) Recipe

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Savory Profiterole with Lobster and Truffle Oil Croquembouche with Tangerine Gastrique (Emeril Lagasse)
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Ingredients
22
Count
Nutrition
864
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. For the lobster with truffle oil:
  2. In the bowl of a food processor combine egg yolks and lemon juice and pulse to combine. While the motor is running, add olive oil and truffle oil in a slow but steady stream until incorporated and emulsified. Season with salt and white pepper to taste. Transfer mayonnaise to a bowl and add lobster meat along with chopped red onion, chopped tarragon, and chopped chives. Taste and season with salt and white pepper if necessary.
  3. Refrigerate until ready to serve.
  4. *RAW EGG WARNING
  5. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
  6. For the Gastrique:
  7. Combine all ingredients in a saucepan and heat over high heat until sugar dissolves and reduces to a thick syrup, about 10 to 15 minutes. Once gastrique has reached desired stage of doneness, transfer to a cool bowl to keep from burning. Drizzle while still hot over profiteroles.
  8. For the profiteroles:
  9. Preheat oven to 425 degrees F. In a medium saucepan heat butter and milk over high heat until mixture comes to a boil. Stir in salt and pepper. Combine flour and baking powder and add to milk mixture all at once, whisking and then stirring until mixture pulls away from sides of pan and forms a ball of dough. Remove from heat and turn into a bowl.
  10. Using an electric mixer, add eggs, 1 at a time, making sure each egg is completely incorporated before adding the next one. Add herbs and lemon zest and stir until incorporated.
  11. Line a baking sheet with parchment paper. Transfer mixture to a pastry bag with no tip and pipe out 16 generous, golf-ball sized portions of dough. Bake for 10 minutes, until puffed up and then reduce temperature to 375 degrees and bake until golden brown, and pastries feel light to the touch and are dry inside, about 25 minutes. Cool on a cooling rack. Using a spoon, slice off the very top of the profiteroles and fill with the lobster and truffle oil filling. Arrange on a platter and drizzle with the gastrique.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 863.87 Kcal (3617 kJ)
Calories from fat 518.16 Kcal
% Daily Value*
Total Fat 57.57g 89%
Cholesterol 505.26mg 168%
Sodium 1734.5mg 72%
Potassium 718.08mg 15%
Total Carbs 36.93g 12%
Sugars 16.65g 67%
Dietary Fiber 2.43g 10%
Protein 51.69g 103%
Vitamin C 4.4mg 7%
Vitamin A 0.1mg 5%
Iron 2.1mg 12%
Calcium 354.4mg 35%
Amount Per 100 g
Calories 211.15 Kcal (884 kJ)
Calories from fat 126.65 Kcal
% Daily Value*
Total Fat 14.07g 89%
Cholesterol 123.5mg 168%
Sodium 423.96mg 72%
Potassium 175.52mg 15%
Total Carbs 9.03g 12%
Sugars 4.07g 67%
Dietary Fiber 0.59g 10%
Protein 12.63g 103%
Vitamin C 1.1mg 7%
Iron 0.5mg 12%
Calcium 86.6mg 35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.6
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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