The Puff Pastry Brioche French toast version with foie gras, apples and gingerbread
Persons
4
Preparation time
Difficulty
Cost
Recipe created by :
Jean-Jacques Massé, Meilleur Ouvrier de France
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- 400 g fresh foie gras (4 slices of 100 g)
- 4 slices of puff pastry brioche
- 3 golden delicious apples
- 150 g gingerbread
- 60 g honey
- 1 egg
- 25 cl liquid cream
- 130 g butter
- 50 g sugar
- 60 cl cider vinegar
- 80 cl meat juice
- Salt, pepper, cinnamon
Preparation steps
- Coat the slices of foie gras with the gingerbread as breadcrumbs.
- Mix together the egg and the cream and soak the slices of puff pastry brioche 1 to 2 hours.
- Dice the unpeeled apples, mix them with the cinnamon.
- Sauté them in 70 g of butter to colour them, then add the honey.
- For the sauce: cook the sugar into caramel, remove from the heat and deglaze with the cider vinegar. Add the meat juice.
- Fry the slices of brioche and then the slices of foie gras.
- Layer on top of the brioche the diced apple and foie gras and lightly coat with sauce.
