Foie gras and onion chutney choux

Ingredients

Choux pastry :

• 2/3 cup flour
• 1/4 cup butter
• 1/2 cup water
• 2 eggs
• 1 egg to brush
• 1 tsp salt
• 10 oz foie gras
• 3 oz onion chutney

Materials

• Piping bag

Preparation

• In a pot, put the water to heat with the butter and the salt. When the butter has melted, add the flour and stir until the dough comes off the pot.
• Take out of the heat, and add the eggs, one by one, stiring each time.
  
• With a piping bag, or spoons, form the choux, making a ball. Beat the egg and brush the choux with it.
• Bake 25 minutes at 360°F. Once cooked, leave the oven door half open for 10 minutes before taking them out.
  
• Cut the top of the choux, and put some onion chutney in it. Add a piece of foie gras, and add some onion chutney on top of it.
• Close the choux. There you are, your foie gras and onion chutney choux are ready!