Prepare all the ingredients.

Clean the foies gras. Add salt and pepper.

Spread the well drained caul flat on a clean cloth.

Place the foie gras on it in a large sausage shape.

Roll with caul and roll the foie into the cloth.

Tie up the 2 ends.

Poach the foie gras for 15 minutes in a white chicken stock heated to 70°C.

Leave to cool in the chicken stock in the fridge.

In a bowl, place the flour in fountain.

Dilute the baker's yeast in lukewarm water.

Pour into the fountain...

...and the flour and eggs gradually...

...one after another.

Blend well.

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.

Scrape down the sides of the bowl.

Cover with a cloth...

...and leave to prove for 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.

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 to prove this dough 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.