Pastry chef Lauren Fortgang’s Foie Gras Profiteroles recipe, incorporating foie gras four ways.
Preheat the oven to 300 degrees.
Place the butter and foie gras in a small baking dish and cover with foil. Warm in the oven until both the butter and foie gras are just slightly softened, about 5 minutes. Transfer to a food processor and blend until smooth. Store in an airtight container in the refrigerator until ready to use, up to 5 days. Leftovers can be stored in the freezer for up to 6 months.
Preheat the oven to 400 degrees.
In a medium saucepan over medium heat, combine the butter, 1 ounce of the foie gras base, the water, sugar, and salt. When it comes to a rolling boil, add the flour all at once and stir with a wooden spoon. Reduce the heat to medium-low and cook, stirring vigorously, until a film begins to form on the bottom of the pan, 4 to 5 minutes. Transfer the dough to a stand mixer fitted with the paddle attachment and mix on medium speed until the outside of the bowl is lukewarm and no steam can be seen rising, 5 to 6 minutes. Reduce the speed of the mixer to low and add the eggs 1 at a time, thoroughly incorporating each egg before adding the next. (You may not need the third egg. Test the dough by putting a small amount between your forefinger and thumb and pulling apart to make a thread. If it doesn’t break, the dough has enough eggs and is ready.)
Transfer the batter to a pastry bag; the dough will be very sticky. On a parchment-lined baking sheet, pipe 18 mounds (about the diameter of a quarter) about 1 inch apart. (If you’re not using the profiteroles right away, cover and freeze the raw, piped mounds for up to 1 week. Let them thaw to room temperature before baking.) Bake for 15 minutes, reduce the oven to 350 degrees, and bake until the profiteroles are golden brown and sound hollow when tapped, 10 to 15 minutes more. Let the profiteroles cool before assembling.
To assemble the profiteroles, warm the caramel sauce over low heat. For each serving, cut three of the profiteroles in half horizontally. Place a small scoop of ice cream inside. Place the top half of each profiterole on top of the ice cream. Garnish with a small amount of caramel sauce. Sprinkle the foie powdered sugar over the top of each and serve.