Petit choux with pan seared foie gras, caramelized onions with raisins and extra old balsamic vinegar
Mains, Tapas, Salted, Burgers
A small hamburger with fresh foie gras in a pâte à choux, perfect for christmas time.
IngredientsRecipe for 24 Tapas
For the pâte à choux
For the stuffing
Foie gras scallop
Aged balsamic vinegar
- Vegetable oil
- Salt and pepper
Preparation time: 45.00 min
- For the preparationsPeel and mince the onionsCover the raisins with room temp water and let it seats during all your preparation.
- For the pâte à chouxIn a sauce pan, put the water, the butter, the salt and the sugar, bring it to boil quickly until the butter get completely melted.Remove from the stove add the flour with a spatula, until the mix get smooth. Put the pan back on the stove on medium heat and add the eggs one by one, mix it until it gets smooth.With a pastry pocket make 2.5 centimetres balls, on a baking tray with a parchement paper.Wisk the egg left in a bowl and brush the choux with it.Put it in the oven for 20 to 25 minutes, until it gets nicely round and golden brown.
- For the stuffingIn a hot pan with vegetable oil, sweat the onions until it looks like a compote, between 20 and 25 minutes.Add the balsamic vinegar, the raisins that you strained before, cook it five minutes more and season it.Season the foie gras on both sides, in a dry hot pan, sear the foie gras on each sides until it gets golden brown, about 30 to 45 secondes on each sides, put it on a scott towel.Cut the slices in 6 pieces.
- For the plattingCut the choux in half in the high way, put a tea spoon of onions on one side, a piece of foie gras and close the choux with a skeewers.Put the choux back in the oven for 2 to 3 minutes, to finish the cooking of the foie gras and warm the choux.Plate it on a service tray.
You could flambé the onions with Cognac or Calvados.