By Jim G.
Savory Profiterole with Lobster and Truffle Oil Croquembouche with Tangerine Gastrique
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 8 servings as a first course
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
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 The American Egg Board states: “There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness…. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell”
For the Gastrique:
2 teaspoons tangerine zest
1 cup sugar
1 cup champaigne vinegar
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:
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
1 tablespoon assorted chopped fresh herbs, such as chives, tarragon and basil
1 teaspoon lemon zest
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.