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Buffet & Finger Food
Choux Buns with Foie Gras Mousse
For the choux pastry, start by making the 'panada' first...
... then add the eggs one by one, combining with a spatula.
Using a piping bag fitted with a plain nozzle, pipe the choux buns on a baking sheet which has been slightly greased. Using a brush, glaze each bun with egg wash...
...
See the recipe
Serves:
10
Time:
1 h 30
Difficulty:
Author: Chef Philippe
19
ratings
0 comments
Ingredients:
250ml water, 100g unsalted butter, 200g flour, 4 whole eggs, Salt, 200g duck foie gras, partially cooked, 200g unsalted butter, soft, 300 to 400g béchamel sauce, Salt, Pepper, 25cl milk, 25g unsalted butter, 25g flour, Salt, Pepper, Nutmeg, Foie gras scraps
Method
Before starting this Choux Buns with Foie Gras Mousse recipe, make sure you have organised all the necessary ingredients.For the choux pastry, start by making the 'panada' first...
... then add the eggs one by one, combining with a spatula.
Using a piping bag fitted with a plain nozzle, pipe the choux buns on a baking sheet which has been slightly greased. Using a brush, glaze each bun with egg wash...
...
