Hudson Valley Foie Gras | Duck Fat Profiterol with Foie Gras Mousse and Duck Fat Salted Caramel
Duck Fat Profiterol with Foie Gras Mousse and Duck Fat Salted Caramel Ingredients - Water ½ cup - Rendered Duck Fat 3 tbsp - Salt ¼ tsp - All-purpose flour ½
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Cooking tools:
- Stand mixer
- Piping bag
- Star tip
- Pot
- Saucepan
- Wooden spoon
- Baking sheet
- Parchment paper
- Oven
- Stove
- Whisk
- Chef's knife
- Spoon
Ingredients
- Water ½ cup
- Rendered Duck Fat 3 tbsp
- Salt ¼ tsp
- All-purpose flour ½ cup
- Whole Eggs 2
- Nutmeg Pinch
- WATER 3/4 cup
- CORN SYRUP 1 TBSP
- SUGAR ¾ CUP
- SALT 1 TSP
- DUCK FAT 1 TBSP
- HEAVY CREAM, HOT- ½ CUP
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