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SAVOURY ECLAIR

WITH PARMESAN CRAQUELIN, FOIE GRAS AND GRIOTTINES

Original creation of Christian SEGUI, Meilleur Ouvrier de France (Catering).

Recipe for about 25 clairs, 12 cm long

1.

Parmesan craquelin

40 g slightly-salted butter

20 g brown sugar

30 g parmesan

50 g general purpose flour

Mix all the ingredients together, spread the resulting mixture to a thickness of 2 mm and place in the

freezer. Cut into pieces.

2. Choux pastry

100 g full-fat milk

100 g water

90 g slightly-salted butter

110 g general purpose flour

200 g eggs

1 pinch table salt

1 pinch caster sugar

Bring the milk and water to the boil, then add the butter cut into small cubes, the salt and sugar. Mix

thoroughly. Remove from the heat and add the sifted flour in one go. Return to the heat and dry out the

dough. Then gradually beat in the eggs to obtain a smooth, homogeneous dough. Preheat a conventional oven

to 250C. Pipe 7 cm long clairs. Add the craquelin. Place in the oven and turn off. Leave to cook for 10 minutes

then turn the oven on again at 160C for about 12 minutes. Leave to cool. Fill the clairs.

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3. Foie gras ganache

200 g cooked foie gras

50 g foie gras for finishing

100 g milk

50 g cream

50 g mascarpone

Espelette pepper to taste

Blackcurrants to taste

Griottines to taste

Pistachio powder to taste

Cut the foie gras into cubes. Heat the milk to 70C, add the foie gras, blend until smooth. Refrigerate.

Whip the cream and mascarpone into peaks. Fold into the foie gras mixture and place in a piping bag.

4.

Assembly and finishing

Pipe the foie gras cream onto the clairs, add the blackcurrants, Griottines and a cube of foie gras

coated in breadcrumbs. The clairs can also be filled.