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Choux la mousse de Foie Gras
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1/2 cup water
2 1/2 Tbls. butter
salt
2.2 oz. flour
2 eggs
1/4 cup mousse de foie gras de canard (duck liver)
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Preheat oven to 400 degrees F.
In a sauce pan mix the water, butter, and salt and bring to a boil. As soon as mixture boils, remove from heat and add, all at once, the flour. Briskly beat with a wooden spoon until smooth. Remove from heat and transfer to a mixing bowl.
Beat 1 egg into flour mixture until smooth. Repeat with the second egg.
On a parchment paper covered baking sheet, place walnut-size mounds about 3-inches apart.
Bake for about 30 minutes until brown. Cool slightly before filling.
Make a round hole in the base of each puff. Using a pastry tube, fill each puff with foie gras mousse. Serve right away so the puffs don?t become soggy. This dish is such a delight, and you can fill your puffs with any ingredient you want.
www.delicesdefrance.net
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Preparation Time: |
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| Recipe Origin: France |
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Submitted by: |
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Anne Garrett
Texas
United States |
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| This recipe has been viewed 6736 times. |
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