Foie gras croissant cube
Persons
1
Preparation time
Difficulty
Cost
Recipe created by :
Christophe Pélerbe, Baker Expert France
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- 1 croissant
- 100g mi-cuit foie gras
- 50g milk
- 1 egg yolk
- Salt flakes and pepper
- 50g mi-cuit foie gras
- 1 tbsp thick chestnut cream
- 1 good tbsp fig jam
- 1 soft preserved fig
- 3 sprigs of Affilla Cress
- Vene Cress leaves
- Pink peppercorns
- Salt flakes or Sichuan peppercorns
Preparation steps
- Thaw croissant and slice down the middle.
- Grease square moulds and insert both pieces of croissant.
- Preheat the oven to 180°C. Place moulds between two perforated aluminium baking trays and bake for 25-28 mins at 160°C.
- Bring milk to a simmer then melt in 50g of sliced foie gras and add egg yolk.
- Stir mixture thoroughly to thicken it.
- Once it reaches 83°C, keep stirring as you remove it from the heat and place in a pot of cold water then refrigerate the mixture.
- Make a hole at the top of the croissant cube and fill with foie gras filling.
- Spoon chestnut cream onto a plate then place the croissant cube on top. Garnish the croissant cube with the remaining 50g of diced foie gras.
- Dress the dish with fig halfs, Affilla Cress sprigs and Vene Cress leaves.
- Finish with pink peppercorns, salt flakes and Sichuan peppercorns.