Moelleux au Foie Gras (Foie Gras Rolls)
France is famous for its foie gras, a traditional delicacy that is widely produced across the nation but especially associated with the regions of Dordogne, Aquitaine, and Alsace. One decadent way to work foie gras into the daily diet is with small pastries called molleux au foie gras, or “foie gras mousse.” These savory buns embedded with rich chunks of foie gras are a popular French snack or appetizer. Although duck liver is most commonly used for this moelleux recipe, some French bakers prefer to use goose liver, which is considered to have a milder and more delicate flavor. Recipe Servings: Serves 4
Prep Time
25 minutes
Cook Time
25 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3.5 oz (100 g) foie gras, cubed
- 3 eggs
- 2 4/5 oz (80 g) Gruyère cheese, grated
- 1 cup (200 ml) milk
- 2 Tbsp (30 g) butter
- 1/2 cup (60 g) sifted flour
- salt and pepper, to taste
Directions
- Preheat the oven to 410° F (210° C). Grease a set of small cupcake molds and set them aside.
- Add the butter and milk to a saucepan. Heat the mixture until the butter has melted and the sauce begins to thicken.
- Add the Gruyère cheese to the saucepan and stir until it melts.
- In a small bowl, whisk the eggs until they are aerated.
- Gradually add the flour to the eggs, whisking thoroughly.
- Add the contents of the saucepan to the egg mixture and stir them together until smooth.
- Pour the batter into cupcake molds.
- Press a cube of foie gras into each pastry.
- Bake for 12–15 minutes. Cool before removing from the mold and enjoy warm.
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