Choux buns stuffed with Foie Gras
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
Total time :
Repos : 12 heures
Cooking time :
Total time :
Repos : 12 heures
- or 6 persons (18 choux)
- choux pastry (recipe on the site but without the sugar) to make 18 round choux
- 2/3 oz cooked foie gras (“bloc of foie gras”) per choux, i.e. 12 oz foie gras in total
- 5 oz crushed and dry roasted (in a pan) hazelnuts and cooled down ona an absorbing paper
- ½ lb green salad (like rocket/arugula or corn salad)
- Sherry vinegar and colza-hazelnut oil (* see below the recipe) to make a vinaigrette
- 1.5 oz celeriac cut in small sticks (“julienne”)
Progression
1/ cook the choux (without any sugar in the pastry) the day before and store them in a dry place
2/ cut your foie gras into 18 small pieces then form them to get 18 balls using your hands washed (and un-dried) with warm water. Keep the balls into the deep freezer during 5 minutes
3/ pour the prepared hazelnuts into a plate and roll the balls into them and keep in the fridge
4/ 5 minutes before your meal, pre-heat the oven at 356°F then, put the choux onto a board and cut them into 2 halves (and keep the top on the bottom part
The end of the recipe must be prepared fast :
6/ put the empty dishes in front of you, season the salad with salt, black pepper and the vinaigrette and the celeriac julienne and distribute the salad onto the middle of each plate
7/ put the choux into the oven during 5 minutes, then put 3 of them on each plate, un-cap them, fill each of them with a foie gras ball, put the choux cap on each of them and serve immediately
The warmness of the choux, the crunchy of the hazelnuts and the melting foie gras provides a wonderful feeling
* to prepare the colza-hazelnut oil, just warm some colza oil, add a coffee spoonful crushed roasted hazelnuts in it to give some flavour
2/ cut your foie gras into 18 small pieces then form them to get 18 balls using your hands washed (and un-dried) with warm water. Keep the balls into the deep freezer during 5 minutes
3/ pour the prepared hazelnuts into a plate and roll the balls into them and keep in the fridge
4/ 5 minutes before your meal, pre-heat the oven at 356°F then, put the choux onto a board and cut them into 2 halves (and keep the top on the bottom part
The end of the recipe must be prepared fast :
6/ put the empty dishes in front of you, season the salad with salt, black pepper and the vinaigrette and the celeriac julienne and distribute the salad onto the middle of each plate
7/ put the choux into the oven during 5 minutes, then put 3 of them on each plate, un-cap them, fill each of them with a foie gras ball, put the choux cap on each of them and serve immediately
The warmness of the choux, the crunchy of the hazelnuts and the melting foie gras provides a wonderful feeling
* to prepare the colza-hazelnut oil, just warm some colza oil, add a coffee spoonful crushed roasted hazelnuts in it to give some flavour
credits photo : © Couet Ivan - A.F.Touch
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