- 1/2 pound fois gras fat
- 2 cups milk
- 1/2 pound plus 5 ounces flour
- Salt to taste
- 6 whole eggs
- Preheat the oven to 425 degrees. In a sauce pot, bring the fois gras fat, milk and salt up to a boil. Whisk in the flour and cook until the paste separates from the wall of the pot. Stirring constantly. Remove from the heat and place in an electric mixing bowl. Using a paddle attachment and the mixer on a slow speed, add the eggs in one at a time. In a pastry bag with a star tip, fill the bag with the paste. Pipe the paste onto a parchment paper lined sheet pan. Bake until the profiteroles are golden and firm.