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Рецепт Savory Profiterole With Lobster And Truffle Oil Croquembouch
by Global Cookbook

Savory Profiterole With Lobster And Truffle Oil Croquembouch
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Ингредиенты

  • 2 x egg yolks
  • 1 x lemon juiced
  • 1 1/4 c. extra virgin olive oil
  • 2 Tbsp. white truffle oil
  •     Salt to taste
  •     Freshly-grnd white pepper to taste
  • 4 x lobsters - (1 3/4 lb ea) cooked, cleaned,
  •     and meat cut into bite-size pcs
  • 1/4 c. minced red onion
  • 2 tsp minced tarragon
  • 2 tsp minced chives
  • 2 tsp tangerine zest
  • 1 c. sugar
  • 1 c. champaigne vinegar
  •     Salt to taste
  • 1 stk unsalted butter
  • 1 c. lowfat milk
  • 1/2 tsp salt
  • 1/4 tsp freshly-grnd white pepper
  • 1 c. flour
  • 1/2 tsp baking pwdr
  • 5 x Large eggs
  • 1 Tbsp. assorted minced fresh herbs, such as
  •     chives, tarragon and basil
  • 1 tsp lemon zest

Инструкции

  1. For the Lobster With Truffle Oil: In the bowl of a food processor combine egg yolks and lemon juice and pulse to combine. While the motor is running, add in extra virgin olive oil and truffle oil in a slow but steady stream till incorporated and emulsified. Season with salt and white pepper to taste.
  2. Transfer mayonnaise to a bowl and add in lobster meat along with minced red onion, minced tarragon, and minced chives. Taste and season with salt and white pepper if necessary. Chill till ready to serve.
  3. For the Gastrique: Combine all ingredients in a saucepan and heat over high heat till sugar dissolves and reduces to a thick syrup, about 10 to 15 min. Once gastrique has reached desired stage of doneness, transfer to a cold bowl to keep from burning. Drizzle while still warm over profiteroles.
  4. For the Profiteroles: Preheat oven to 425 degrees. In a medium saucepan heat butter and lowfat milk over high heat till mix comes to a boil. Stir in salt and pepper. Combine flour and baking pwdr and add in to lowfat milk mix all at once, whisking and then stirring till mix pulls away from sides of pan and forms a ball of dough. Remove from heat and turn into a bowl.
  5. Using an electric mixer, add in Large eggs, 1 at a time, making sure each egg is completely incorporated before adding the next one. Add in herbs and lemon zest and stir till incorporated.
  6. Line a baking sheet with parchment paper. Transfer mix to a pastry bag with no tip and pipe out 16 generous, golf-ball sized portions of dough. Bake for 10 min, till puffed up and then reduce temperature to 375 degrees and bake till golden, and pastries feel light to the touch and are dry inside, about 25 min. Cold on a cooling rack.
  7. 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.
  8. This recipe yields 8 servings as a first course.