Moelleux au Foie Gras (Foie Gras Rolls)

Moelleux de foie gras

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.