- 1 stick butter
- 1 cup milk
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 5 eggs
- 3 tablespoons unsalted butter
- 1/4 cup chopped yellow onions
- 2 tablespoons chopped green bell peppers
- 2 tablespoons chopped celery
- 1 1/2 teaspoons Essence, recipe follows
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 1/2 teaspoon chopped garlic
- 2 tablespoons all-purpose flour
- 3/4 cup whole milk
- 1/2 pound peeled crawfish tails
- 1/4 cup grated pepper jack cheese
- 2 tablespoons chopped green onions
- 2 teaspoons chopped parsley leaves
- Citrus Butter Sauce, recipe follows
- Fresh herbs, for garnish
Preheat the oven to 425 degrees F.
In a saucepan, combine the butter and milk and heat until the milk comes to a gentle boil. Add the salt. Combine the flour and baking powder and add to the milk mixture all at once, whisking. Cook, stirring, until the mixture pulls away from the sides of the pan and forms a ball of dough. Remove from the heat and place in the bowl of a mixer. Add the eggs, 1 at a time, completely mixing before adding each one.
Place into a piping bag fitted with a large, plain tip. Pipe small golfball size rounds onto parchment lined sheet pans. Bake for 10 minutes. Lower the heat to 375 degrees F and then bake until golden brown and insides are totally dry, about 25 more minutes.
Meanwhile, in a medium skillet, melt the butter over medium-high heat. Add the onions, bell peppers, celery, Essence, salt, and cayenne and cook, stirring, until the vegetables are slightly soft, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the flour and cook, stirring, until the mixture is lightly golden, about 3 minutes. Add the milk, and continue stirring, until the mixture is smooth and thick, about 3 minutes. Remove from the heat. Add the crawfish tails, cheese, green onions and parsley. Stir to mix well. Remove from heat and cool to room temperature.
Slice off the top 1/3 of the profiteroles. Fill with the crawfish mixture and replace the top. Drizzle with the butter sauce and serve with fresh herbs.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.
Citrus Butter Sauce:
1/4 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons chopped shallots
1 bay leaf
1/2 teaspoon black peppercorns
1/4 cup heavy cream
1/2 pound (2 sticks) cold butter, cut into pieces
1 teaspoon finely chopped fresh tarragon leaves
In a medium saucepan, combine the wine, lemon juice, orange juice, shallots, bay leaf, and peppercorns and bring to a boil. Simmer until reduced by half, 2 to 3 minutes. Add the cream, return to a boil, and cook until reduced by half, 2 to 3 minutes. Reduce the heat to medium-low and whisk in butter about 1 tablespoon at a time, adding each new piece before the previous one has been completely incorporated, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking; the sauce should be thick enough to coat the back of a spoon.
Yield: 1 1/4 cups