Mini Foie Gras Puffs Recipe
Mini Foie Gras Puffs
Total time: 15 to 30 minutes

Preparation time: 15 minutes
Resting time: 10 minutes
Cooking time: 10 minutes

Difficulty: Easy
Chef's Note

To flavor and color the choux pastry, you can add some fig jam or small pieces of fig.

To make it easier to serve these puffs at a party, prepare them with the fig jam in advance. Place a kitchen towel over them to keep them from drying out. Fill at the last minute.

For 4 servings / 20 puffs

- 100 ml (6 Tbsp.) cold milk
- 3 eggs
- 50 g (3 Tbsp.) softened butter
- 100 g (3 1/2 oz.) quick tapioca
- 125 g (4 oz.) partly cooked foie gras
- 100 g (6 Tbsp.) thick crème fraîche or whipping cream
- 5 Tbsp. fig jam
- salt and pepper
  1. Preheat the oven to 180° C (350° F).
  2. Prepare the choux pastry: pour the milk into a bowl, add the eggs, salt and butter. Whisk in the tapioca. Let the batter rest for 10 minutes.
  3. Form the batter into small mounds on an oiled baking sheet, then bake for approximately 10 minutes.
  4. Meanwhile, blend the foie gras with the cream; season with salt and pepper. Transfer the filling to a piping bag and set aside in the refrigerator.
  5. Once the puffs are cooked, remove them from the oven and let cool slightly, then slice them horizontally about two-thirds of the way up.
  6. Place a little fig jam into the bottoms of the puffs, to taste, then fill with the foie gras cream; replace the tops.
  7. Serve immediately.
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