Savory Profiterole with Lobster and Truffle Oil Croquembouche with Tangerine Gastrique

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
8 servings as a first course

CATEGORIES
Ingredients
  • For the lobster with truffle oil:
  • 2 egg yolks*
  • 1 lemon, juiced
  • 1 1/4 cups olive oil
  • 2 tablespoons white truffle oil
  • Salt and white pepper
  • 4 (1 3/4 pound) lobsters, cooked, cleaned and meat cut into bite-size pieces
  • 1/4 cup chopped red onion
  • 2 teaspoons chopped tarragon
  • 2 teaspoons chopped chives
  • For the Gastrique:
  • 2 teaspoons tangerine zest
  • 1 cup sugar
  • 1 cup champaigne vinegar
  • Salt
  • For the profiteroles:
  • 1 stick unsalted butter
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 5 eggs
  • 1 tablespoon assorted chopped fresh herbs, such as chives, tarragon and basil
  • 1 teaspoon lemon zest
Directions
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.

*RAW EGG WARNING

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.

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 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.

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.

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