I had never presented in a recipe-based foie gras on my blog and for this first one, I decided to make a version of Chausson to foie gras and onion confit. Extremely simple and quick, you can serve these little slippers as an amuse-bouche to the foie gras, and as input, with a few leaves of salad.
I love the balance of flavors, between the foie gras, the sweetness of the pear and the exquisite scent of the onion confit statement with the Espelette pepper. It can sometimes be a little sickened by the liver fat, but there, it is just what scented this bootie and the agreement with the fruit on this is very very good. Personally I preferred to eat them cold, finally, slightly warm, because I do not appreciate very much the foie gras hot…
Chausson to foie gras and onion confit
To 10 puff pastry Save Print Ingredients
- 1 roll of puff pastry
- 100 g of foie gras
- 1 pear
- 1 knob of butter
- Onion Confit with Espelette pepper
- 1 egg yolk mixed with 1 tablespoon milk (for eggwash)
- Cut the pear in small cubes and brown in the frying pan with the butter. Book then.
- Preheat your oven to 180°.
- In your roll of puff pastry, cut to the punch pieces twenty circles.
- Cut out the stars freehand on the pieces of dough you have left.
- On half of the circles of dough, drop a teaspoon of pear, golden brown in the butter.
- Add a small pieces of foie gras (the equivalent of a spoon café.
- And add a teaspoon of onion confit with Espelette pepper.
- Cover with a circle of dough and press the edges using a fork. Place a star of dough on top, and gild the whole with the aid of a brush with the egg yolk mixed with milk.
- Bake for 15 minutes and leave to cool a little before serving.
Of course, with foie gras, home-made, it must be even better ! It will be for when I have the courage to get me there address. Maybe in a few days, during the holidays…
And as long as one is in-house, those who know how to make the puff pastry can also begin. It also requires that I redo… ��