Petits Choux farcis au foie gras Small Cabbages stuffed with the foie gras
Preparation time: 20 minutes. Cooking time: 20 minutes. Difficulty: Medium. Cost: Medium.
INGREDIENTS For 4 persons Farce foie gras - 2 escalope de foie gras de canard believed - 3 tablespoons heavy cream - 3 tablespoons Armagnac - Salt and pepper
Choux pastry - 4 eggs - 150 grams of flour - 80 g butter - 10 cl water - 15 cl of milk - 15 g sugar - 2 g of salt
PREPARATION The choux pastry - Sift flour - Heat in a saucepan milk, water, sugar, butter and salt - Bring to a boil first and broth, remove from heat and add flour - Put on the fire and mix with a spatula until dough is dry and does more to the sides of the pan - Remove from heat and add each egg one by one. Let the egg is well mixed into the dough before adding the next. - The dough should be elastic and shiny at the end of the preparation. Cooking cabbage - Arrange on plate of four small piles of dough 4 cm in diameter. - Leave space between the cabbage for cooking. - putting the plate 15 to 20 minutes. in an oven preheated to 200 degrees. Preparing the stuffing - To return your cutlets in a very hot skillet without fat for 45 seconds. - Place the scallops in the bowl of a mixer - Add cream and armagnac - Mix all - Salt and pepper to your liking - Cut cabbage into 2 hot and deposit a layer of filling between the 2 parts of cabbage
SUGGESTIONS AND COUNCILS Serve warm