Choux paste :
• 300g flour
• 125g butter
• 4 eggs
• 50cl water
• 1 slice of raw duck foie gras
• 2 tablespoons double cream
• 2 tablespoons Armagnac
• Salt, pepper
• 10cl chicken or veal stock
• 10cl Port
• 4 Cèpe mushrooms
Pre-heat the oven to 210°C (gas mark 7)
Foie Gras Surprise
Preparation: 30 min.
Cooking Time : 30 min.
Bring 50cl of water to the boil, add the
butter and, when it has melted, pour in the
flour in one go. Mix vigorously until the
paste no longer sticks to the side of the
saucepan. Add the eggs, two by two, and stir
away from the heat. The paste should be smooth
and thick but not stiff.
Spoon little dollops of the choux paste onto a
greased baking sheet. Cook for 10 to 15
minutes until golden and puffed up (to approx.
6cm in diameter).
Bring the chicken stock to the boil, add the
port and chopped cèpes and leave to reduce to
half the original volume over a high flame.
Sear the foie gras in an un-greased frying
pan. Salt and pepper.
Crush the foie gras with a fork. Add the cream
and Armagnac, mix thoroughly and fill the
choux puffs with the mixture. Serve with the
very hot sauce.