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Foie gras
Non-illustrated recipe - Illustrated recipe - Filmed recipe

Foie Gras in Brioche

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3/3 - Finishing and baking
  • For : 8 servings
  • Time : 5 hours
  • Difficulty :  medium

Ingredients for Foie Gras in Brioche :

  • 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

Important points for Foie Gras in Brioche :

  • Remove the cooled foie gras from the cloth.
  • In a greased terrine, lay a thick bottom of brioche dough.
  • Place the foie gras in the center.
  • Cover with a second rolled out thinner piece of dough.
  • Leave this dough to prove for 2 hours in a warm place.
  • Brush the surface of the brioche with egg yolk and bake in warm oven about 180°C for 30 minutes.
  • When finished, remove the brioche from the mold and serve.
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