![eclairs garnis](/sites/default/files/styles/produit_300/public/2023-02/FEYEL_ARTZNER_0228%20%281%29.jpg?itok=Rm6lVKcW)
Recipies
Eclairs with Foie Gras Mousse and candied peppers
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1h
intermediate
2
Ingredients
![Mousse de foie de canard](/sites/default/files/styles/ingredient_artzner/public/2022-03/mousse-de-foie-de-canard-50-de-foie-gras-de-canard%20%281%29.jpg?itok=7eZsBglS)
Duck Foie Gras Mousse
150g of water
2g of sugar
2g salt
65g of butter
85g of flour
3 eggs
Gewurztraminer jelly
50g of chicken broth
100g of cream
Salt and pepper
1 bell pepper
50g of sugar
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Instructions
Cabbage Patch:
1
Heat water, butter, salt and sugar
2
Incorporate the flour and dry for 5 minutes over low heat
3
Remove the dough and add the eggs off the heat
4
Fill the pastry bag with the dough to form the eclairs and bake for 30 minutes at 180°C
Foam
1
Heat the broth and add the cream
2
Bring to a boil and add the mousse. Add salt and pepper and mix the preparation
3
Add the mixture to the siphon and let stand for 1 hour in the refrigerator
Peppers
1
Burn your bell pepper with a blowtorch. When it is completely burnt, wrap it in cellophane and
cellophane and let it rest for 15 minutes. Scrape the skin of the bell pepper under cold water.
2
Cut the quarters and candy them in the syrup (sugar and water mixture) during 15min
3
Detail small hearts
Dressage
1
Cut the éclair in half, arrange the Foie Gras mousse, the candied peppers and the jelly. Add the
lid and repeat the operation.