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Choux la mousse de Foie Gras
1/2 cup water
2 1/2 Tbls. butter
2.2 oz. flour
2 eggs
1/4 cup mousse de foie gras de canard (duck liver)


Preheat oven to 400 degrees F.

In a sauce pan mix the water, butter, and salt and bring to a boil. As soon as mixture boils, remove from heat and add, all at once, the flour. Briskly beat with a wooden spoon until smooth. Remove from heat and transfer to a mixing bowl.

Beat 1 egg into flour mixture until smooth. Repeat with the second egg.

On a parchment paper covered baking sheet, place walnut-size mounds about 3-inches apart.

Bake for about 30 minutes until brown. Cool slightly before filling.

Make a round hole in the base of each puff. Using a pastry tube, fill each puff with foie gras mousse. Serve right away so the puffs don?t become soggy. This dish is such a delight, and you can fill your puffs with any ingredient you want.

Preparation Time: Serves:
Recipe Origin: France
Submitted by:
Anne Garrett
United States
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