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.
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
2.

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.

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