Mini Crawfish Profiteroles with Citrus Butter Sauce

  1. Preheat the oven to 425 degrees F.
  2. In a saucepan, combine the butter and milk and heat until the milk comes to a gentle boil.
  3. Add the salt.
  4. Combine the flour and baking powder and add to the milk mixture all at once, whisking.
  5. Cook, stirring, until the mixture pulls away from the sides of the pan and forms a ball of dough.
  6. Remove from the heat and place in the bowl of a mixer.
  7. Add the eggs, 1 at a time, completely mixing before adding each one.
  8. Place into a piping bag fitted with a large, plain tip.
  9. Pipe small golfball size rounds onto parchment lined sheet pans.
  10. Bake for 10 minutes.
  11. Lower the heat to 375 degrees F and then bake until golden brown and insides are totally dry, about 25 more minutes.
  12. Meanwhile, in a medium skillet, melt the butter over medium-high heat.
  13. Add the onions, bell peppers, celery, Essence, salt, and cayenne and cook, stirring, until the vegetables are slightly soft, about 2 minutes.
  14. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  15. Add the flour and cook, stirring, until the mixture is lightly golden, about 3 minutes.
  16. Add the milk, and continue stirring, until the mixture is smooth and thick, about 3 minutes.
  17. Remove from the heat.
  18. Add the crawfish tails, cheese, green onions and parsley.
  19. Stir to mix well.
  20. Remove from heat and cool to room temperature.
  21. Slice off the top 1/3 of the profiteroles.
  22. Fill with the crawfish mixture and replace the top.
  23. Drizzle with the butter sauce and serve with fresh herbs.
  24. 2 1/2 tablespoons paprika
  25. 2 tablespoons salt
  26. 2 tablespoons garlic powder
  27. 1 tablespoon black pepper
  28. 1 tablespoon onion powder
  29. 1 tablespoon cayenne pepper
  30. 1 tablespoon dried oregano
  31. 1 tablespoon dried thyme
  32. Combine all ingredients thoroughly.
  33. Yield: 2/3 cup
  34. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  35. Published by William and Morrow, 1993.
  36. 1/4 cup dry white wine
  37. 2 tablespoons fresh lemon juice
  38. 2 tablespoons fresh orange juice
  39. 2 tablespoons chopped shallots
  40. 1 bay leaf
  41. 1/2 teaspoon black peppercorns
  42. 1/4 cup heavy cream
  43. 1/2 pound (2 sticks) cold butter, cut into pieces
  44. 1 teaspoon finely chopped fresh tarragon leaves
  45. In a medium saucepan, combine the wine, lemon juice, orange juice, shallots, bay leaf, and peppercorns and bring to a boil.
  46. Simmer until reduced by half, 2 to 3 minutes.
  47. Add the cream, return to a boil, and cook until reduced by half, 2 to 3 minutes.
  48. Reduce the heat to medium-low and whisk in butter about 1 tablespoon at a time, adding each new piece before the previous one has been completely incorporated, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking; the sauce should be thick enough to coat the back of a spoon.
  49. Strain the sauce through a fine-mesh strainer into a clean container and stir in the tarragon.
  50. Cover to keep warm or keep warm over a double boiler.
  51. Yield: 1 1/4 cups

butter, milk, salt, flour, baking powder, eggs, unsalted butter, yellow onions, green bell peppers, celery, salt, cayenne, garlic, flour, milk, crawfish tails, cheese, green onions, parsley, butter sauce, fresh herbs

Taken from www.foodnetwork.com/recipes/emeril-lagasse/mini-crawfish-profiteroles-with-citrus-butter-sauce-recipe.html (may not work)

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