![Pain brioché, confiture de clémentine, Foie Gras](/sites/default/files/styles/produit_300/public/2022-02/Pain%20brioch%C3%A9%2C%20confiture%20de%20cl%C3%A9mentine%2C%20Foie%20Gras%20%281%29%20%281%29.jpg?itok=LVngaBsQ)
Recipies
Brioche bread, clementine jam, Foie Gras
Print
2h40
Easy
4
Ingredients
For the accompaniment
![Torchon Foie Gras d'Oie entier](/sites/default/files/styles/ingredient_artzner/public/2022-03/foie-gras-oie-entier-torchon.jpg?itok=l2kIMYov)
Slices of Goose Foie Gras
For the brioche bread
25 cl of warm milk
1 egg yolk
1 teaspoon of salt
500 g flour
75 g of butter at room temperature
60 g sugar
1 sachet of baker's yeast
Clementine jam
200g clementines (peeled)
50g of physalis
250g of brown sugar
2 pods of cardamom.
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Preparation
For the brioche bread
1
Mix all the ingredients to obtain a smooth dough.
2
Spread your dough in molds and let rise for 2 hours.
3
Bake your brioche bread at 180°C for 20 minutes.
For the clementine jam
1
Mix the sugar, clementines and physalis.
2
Start to heat your preparation while stirring continuously then bring to a boil.
3
Add the cardamom pods and cook over medium heat for 15 minutes.
For the finish
1
Place a slice of foie Gras on your brioche bread with your clementine jam.
Recipe from our partner blogger @irina_kitchenstories