Pan-seared foie gras, vanilla french toast, caramelized pears, mild spices maple syrup
In a nice little ramequin, i will find a piece of brioche. Some caramelized apple quarters aside, a piece of panseared foie gras glazed with the spiced mapple syrup.
IngredientsRecipe for 12 Tapas
For the foie gras
For the french toast
For the apples
For the caramel
Preparation time: 30.00 min
- For the mise en place
Remove the crust of the brioche, cut it in rectangles. Mix 100g of sugar with the eggs and the milk. Peel and cut the apples in 8 quarters, mix with the lemon juice.
Bring the maple syrup to boil. Out of the stove, add the star anise, the cardamom crushed, the cinnamon and the pepper. Let it infuse.
- For the foie gras
Season the foie gras on each side. In a hot pan sear the foie gras on each side until a nice coloration, put it on paper towels, and just before serving put it in the oven for 3 minutes.
- For the french toast
Deep the brioche in the milk mix, and in a hot pan with butter and the rest of the sugar, sear it on both sides until a nice coloration and reserve it on a paper towel.
- For the apples
In a hot pan with butter and sugar, sear the apples until coloration and lightly soft.
- For the platting
In a small ramekin, place the brioche on the border. On the other side, place two pieces of apple, place the foie gras on the french toast and pour some maple syrup all around.
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