Foie gras and onion confit choux puffs

Ingredients

Choux pastry:

• 80 g flour
• 50 g butter
• 130 ml water
• 2 eggs
• 1 egg for brushing
• 1 tsp salt
• 300 g foie gras
• 100 g onion confit

Materials

• Piping bag (optional)

Preparation

• In a pot, heat the water with the butter and salt. When the butter has melted, add the flour all at once and stir until the dough pulls away from the sides of the pot.
• Remove from heat, and add the eggs one at a time, mixing each time. Stir vigorously, as the elasticity of the dough forms at this stage.
  
• Using a piping bag, shape the choux puffs to the desired size. Beat the egg and brush it over the puffs, rounding their shape nicely.
• Bake for 25 minutes at 360°F. Be careful, at the end of baking, do not take them out of the oven directly, as they may deflate. Leave the oven door ajar for 10 minutes before removing them.
  
• Cut the top off each choux puff and add a little onion confit. Add a piece of foie gras and a little more onion confit.
• Put the tops back on the choux puffs. And there you have it—your foie gras choux puffs are ready!
  

Questions

Photos of members who cooked this recipe