Savory Profiterole With Lobster And Truffle Oil Croquembouch

Recipe Ingredients

		Lobster With Truffle Oil
2		Egg yolks
1		Lemon - juiced
1 1/4 cups	296ml	Olive oil
2 tablespoons	30ml	White truffle oil
		Salt - to taste
		Freshly-ground white pepper - to taste
4		Lobsters - (1 3/4 lb ea) - cooked, cleaned,
		And meat cut into bite-size pieces
1/4 cup	15g / 0.5oz	Chopped red onion
2 teaspoons	10ml	Chopped tarragon
2 teaspoons	10ml	Chopped chives
		Gastrique
2 teaspoons	10ml	Tangerine zest
1 cup	198g / 7oz	Sugar
1 cup	237ml	Champaigne vinegar
		Salt - to taste
		Profiteroles
1		Unsalted butter
1 cup	237ml	Milk
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1 cup	62g / 2.2oz	Flour
1/2 teaspoon	2.5ml	Baking powder
5		Eggs
1 tablespoon	15ml	Assorted chopped fresh herbs, such as
		Chives, tarragon and basil
1 teaspoon	5ml	Lemon zest

Recipe Instructions

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 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. Refrigerate until ready to serve.

For the Gastrique: 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.

For the Profiteroles: Preheat oven to 425 degrees. 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.

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.

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.

This recipe yields 8 servings as a first course.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A17) - from the - TV FOOD NETWORK

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