Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
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Small éclairs with foie gras and maple syrup
INGREDIENTS :
FOR THE DOUGH:
- 4 eggs
- 250 ml of water
- 125 ml of flour
- 30 ml duck fat
- 1 pinch of salt
FOR THE FOAM:
- 200 g Block of foie gras or foie gras in a tea towel
- 40g butter
- 10 cl of cream
- 45 ml maple syrup
- Maple flakes to decorate
PREPERATION :
- Heat the water with the duck fat and salt. As soon as it comes to a boil, pour in the flour and mix to obtain a homogeneous dough until the dough is well cooled.
- Add the eggs one by one
- Preheat the oven to 210 °
- On a buttered baking sheet or covered with baking paper, place 20 small éclairs 5 cm long in a pastry bag. Bake for 20 minutes. When the éclairs are cooked, turn off the oven and leave the éclairs in the oven with the door open to dry them.
- Mix the foie gras with the butter and maple syrup
- Beat the cream and gently incorporate it with a spatula, mixing everything
- Let the mousse and éclairs stand for 1 hour in the fridge
- Split the éclairs in half without opening them completely and stuff with the mousse using the pastry bag. Decorate with maple flakes.
- Keep them cool, covered with a cloth until ready to serve, serve the same day
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