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Foie gras

Foie Gras in Brioche
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2/3 - Brioche dough
  • For : 8 servings
  • Time : 5 hours
  • Difficulty : medium

For this recipe, you need :

  • 1 nice 600 g fresh foie gras
  • 1 caul (Ask your butcher)
  • salt
  • pepper
  • 1 egg yolk
  • white chicken stock
  • Brioche dough:
  • 250 g flour
  • 5 g salt
  • 10 g sugar
  • 10 g fresh baker's yeast
  • 3 whole eggs
  • 100 g softened butter
  • 5 to 10 cl lukewarm water

Main Points :

  • In a bowl, place the flour in a fountain.
  • Dilute the baker's yeast in lukewarm water.
  • Pour into the fountain and add the flour and eggs gradually one after the other.
  • Add the salt and sugar last.
  • Knead vigorously until the dough comes away from the sides of the bowl.
  • Add the softened butter in bits.
  • Cover with a cloth and leave to prove 2 hours at about 25°C to 30°C.
  • Knock the air out of the brioche dough and leave to rest in a cold place.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Hemispherical rolled edge mixing bowl Ø 35 cmHemispherical rolled edge mixing bowl Ø 35 cm 32.10 Euro
Polyethylene rolling pinPolyethylene rolling pin 32.90 Euro
Link partners: Recette de cuisine - Accastillage bateau - Agence référencement - Décoration - bulbes