Foie gras and onion chutney puffs

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 (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, or spoons, shape the choux to the desired size. Beat the egg and brush the choux with it, 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 the choux and add a bit of onion chutney. Add a piece of foie gras and a little more onion chutney on top.
• Close the choux. And there you have it, your foie gras and onion chutney puffs are ready!
  

Questions

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