Brioche bread, clementine jam, Foie Gras

Name: Brioche bread, clementine jam, Foie Gras
Yield: 4
Cuisine: Foie gras
Ingredients: Tranches de Foie Gras d'Oie; 25 cl de lait tiède; 1 jaune d’œuf (pour la dorure); 1 cuillère à café de sel; 500 g de farine; 75 g de beurre à température ambiante; 60 g de sucre; 1 sachet de levure de boulanger; 200g de clémentines (épluchées); 50g de physalis; 250g de sucre roux; 2 cosses de cardamome

2h40

Easy

Ingredients

For the accompaniment

Slices of Goose Foie Gras

View product

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.

Preparation

For the brioche bread

Mix all the ingredients to obtain a smooth dough.

Spread your dough in molds and let rise for 2 hours.

Bake your brioche bread at 180°C for 20 minutes.

For the clementine jam

Mix the sugar, clementines and physalis.

Start to heat your preparation while stirring continuously then bring to a boil.

Add the cardamom pods and cook over medium heat for 15 minutes.

For the finish

Place a slice of foie Gras on your brioche bread with your clementine jam.

Recipe from our partner blogger @irina_kitchenstories