FOIE GRAS WITH PROFITEROLES AND FIG CONFITURE
Alliance food – wine:
Winter en Provence rosé wine goes well with foie gras with profiteroles and fig jam.
Cooking - 35 minutes.
For 2 persons: 2 slices of foie gras 30 g each * 2 tablespoons of figs * for profiteroles: 20 g of butter, 40 g of flour, 1 egg, 1 pinch of salt *
To prepare the profiteroles pastry: put the butter, salt and a half cup of water in a saucepan. Bring to a boil and at this time add the sifted flour at one stroke. Mix vigorously with a wooden spoon until a dry ball of dough is coming off the bottom of the pan. Let mixture cool.
Butter and flour a baking sheet. Preheat the oven to 180° C.
Stir one fresh raw egg into pastry preparation. Work until the dough is soft and smooth. Let this mixture cool a little, then place small scoops on the baking sheet spaced evenly apart from one other.
Place baking sheet in the oven and cook for 20 minutes. Once baked permit the dish to slowly cool by leaving the oven off door slightly ajar.
Place foie gras and profiteroles on dessert plates and garnish with fig jam.