Foie gras in three versions – foie gras crème brûlée – Christmas Eve Menu 6/9

076The third and last part of my starter was the foie gras crème brûlée. This recipe is my husband’s and it’s a really good one.

To do it, you need : 3.5 oz of draw foie gras, 2 egg yolks, 0.5 cup of milk, 3.5 oz of liquid cream, an apple, 1 oz of brown sugar, salt and pepper.

Preheat the oven at 200 °F. Peel and cut the apple in little cubes. Put it a pan and warm it slowly with a little bite of water for 30 minutes, to make a stewed apples. Mix the foie gras. Add the egg yolks, cream and milk. Add a little bite of salt and pepper and mix again until you have an homogeneous preparation. Mix together the foie gras sauce and the stewed apples. Pour preparation into glass cups. Cook it for 20 minutes in the oven. Let cool it in the kitchen and in a second time, in the fridge.

Just before to serve it, put some brown sugar on the top of each glass cup and caramelize it with the steakhouse of the oven or a blowtorch. It’s ready to serve.

Bon appétit !

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To finish, if you want to serve to your guests the same starter than I’ve done, take some nice plates and put in each one puff, one candy and one crème brûlée. Now, you can manage a nice surprise at the table with this starter which just looks like a dessert.


Foie gras in three versions – foie gras candy – Christmas Eve Menu 5/9

077The second part of my starter was the foie gras candy. To make 12 candies, you need : 4.5 oz of raw foie gras, a big apple, 2 egg yolks, 1 tablespoon of brown sugar, 4 tablespoons of Monbazillac (french sweet wine), 12 sheets of dough phyllo, salt and pepper.

Peel the apple and hollow out then cut it in little squares. Cook it slowly in a pan with the brown sugar and the wine.

Preheat the oven at 400 °F. Cut the foie gras in 12 equal pieces. Fold up sheets of dough phyllo in four. Put some egg yolk on the sheets. Put a piece of foie gras in the middle with a teaspoon of apple, a little bit of salt and pepper. Close the sheets like a candy. Cross the end of the candy with toothpicks to be sure it stay closed. Put in an oven plate and put in the oven for 5 minutes. It’s ready to serve.

Bon appétit !

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Foie gras in three versions – puff with a foie gras moss – Christmas Eve Menu 4/9

078That starter was a real success. All the family was really surprised to find as a starter, a dish which look like a dessert. There is three parts on it : a puff with a foie gras moss, a foie gras candy and a foie gras crème brûlée.

To do the puff with a foie gras moss, you need : 7 oz of cooked foie gras and 3/4 cup of liquid cream for the moss and, for the puff pastry, 3 eggs, 1.7 oz of butter, 3.5 oz of flour and 3/4 cup of water.

Start with the puff pastry : in a pan, boil the water with the butter. Stop the fire and put all the flour. Beat strongly until the dough is homogeneous. Then put the pan on the fire set very low, until the dough dry out and get loose of the pan. Put the dough in a bowl and leave it cooling. When it’s cold (about 15 minutes later), add an egg and beat strongly until it disappeared in the dough. Repeat it with the second egg and the third egg.

Preheat the oven at 350 °F. Take a plate of pastry and two teaspoons. In a spoon, you take some dough and you form a little bowl on the plate of pastry. Repeat it until you used all the dough (about 20 puffs). Put the plate in the oven for 20 minutes. Put off the oven but don’t open it. You should leave the puffs inside during 2 hours to dry. They are ready to be cut and furnished.








The foie gras moss : cut the foie gras in pieces and put it in a pan with the liquid cream and cook it slowly until the foie gras become a sauce. Put that preparation in a bowl and cool it in the kitchen (about 1 hour)  then, in the fridge (at least 2 hours).










One hour before to serve it, cut the puffs and furnish it with the cold foie gras moss. It’s ready.

Bon appétit !