Technical Stages :

• Clean the foies gras. Add salt and pepper.
• Spread the well drained caul flat on a clean cloth.
• Place the foie gras on it in a fat sausage shape. Roll with caul and roll the foie into the cloth. Tie up the 2 ends.
• Poach the foie gras for 15 minutes in a white chicken stock heated to 70°C. Leave to cool in the chicken stock in the fridge.
• In a bowl, place the flour in a fountain.
• Dilute the baker's yeast in lukewarm water.
• Pour into the fountain and add the flour and eggs gradually one after the other.
• Add the salt and sugar last.
• Knead vigorously until the dough comes away from the sides of the bowl.
• Add the softened butter in bits.
• Cover with a cloth and leave to prove 2 hours at about 25°C to 30°C.
• Knock the air out of the brioche dough and leave to rest in a cold place.
• Remove the cooled foie gras from the cloth.
• In a greased terrine, lay a thick bottom of brioche dough.
• Place the foie gras in the center.
• Cover with a second rolled out thinner piece of dough.
• Leave this dough to prove for 2 hours in a warm place.
• brosser the surface of the brioche with egg yolk and bake in warm oven about 180°C for 30 minutes.
• When finished, remove the brioche from the mold and serve.