Brioche with Duck Foie Gras and jelly

Put all the ingredients in the food processor and blend for 5 minutes on slow speed

Add the butter to the mixture and mix again for 5 minutes at slow speed

Knead the dough until it is smooth

Put the dough in a bowl and cover it with a cloth for 2 hours in the fridge

Once the 2 hours have passed, roll out the dough and insert the Foie Gras

Brush the edges of the dough with water

Cover the dough with the Foie Gras and cook the preparation for 25 minutes in the oven at 180°C. Meanwhile, melt the jelly in a saucepan

Once cooked, unmould the brioche and make a hole on the side with a diameter of 1cm then insert the jelly

Finally, fill the hole with butter and let cool overnight in the refrigerator