Brioche with Foie Gras Filling

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Brioche with Foie Gras Filling
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 11 h.
Ready in

Ingredients

for
4
For the filling
200 grams
¼ teaspoon
white, freshly ground Pepper
60 milliliters
1 centiliter
For the brioche dough
10 grams
1 tablespoon
lukewarm Milk
1 generous pinch
30 grams
180 grams
1
1 pinch
Butter (for molds)
Pastry flour (for molds)
4
round Ramekins
Egg white (for brushing)
Egg yolk (for brushing)
For the jelly
100 milliliters
100 milliliters
white Port wine
3 sheets

Preparation steps

1.

For the filling: Break foie gras into pieces and carefully remove any existing skins, cores, etc. Knead liver pieces softly, season with salt and pepper and place into a bowl with port wine and cognac. Mix slightly and leave covered overnight in a cool place.

2.

For the dough: Dissolve yeast in warm milk with sugar. Melt butter and let cool slightly. Place flour, egg, salt, yeast and melted butter into a bowl. Knead with a mixer dough hook until a dough forms. Cover and let rise in a warm place for about 1 hour.

3.

Butter brioche ramekins and sprinkle with flour. Preheat oven to 200°C (approximately 390°F).

4.

Divide the dough into thirds; with two-thirds of dough lining the molds on the bottom and around edges.

5.

Fill foie gras mixture into molds and press down gently to eliminate any gaps. Ensure the surface is smooth. With remainder of dough, roll out and cut 4 circles in the diameter of the ramekins. In the middle of each circle, cut out a 1-2 cm (approximately 1/2 inch) hole. Brush outer edge with egg white and place circle on top of ramekin, lightly pressing edges. Using aluminum foil, plug each steam hole on top crusts. Brush surface with egg yolk and bake until golden brown on the middle rack for 15-20 minutes. Let cool and remove to a wire rack.

6.

For the jelly: Soften gelatine in cold water. Mix wine and port with 50 ml (approximately 1/4 cup) of water, salt, and warm. Dissolve gelatine in it. Pour jelly into brioche using steam holes until they are completely filled. Cool and and allow to solidify. Remove from ramekins and serve.