By Nicolas Boussin - Maxime Guérin

Recipe Foie gras puff pastry plait

To make this dish

Ingredient list

  • Quick puff pastry
    300 g T45 flour
    700 g T55 flour
    20 g salt
    500 g water
    1000 g Lescure 84% fat butter sheet
  • Filling
    400 g minced pork belly
    200 g diced skinless duck breast
    14 g salt
    130 g duck foie gras, cubed
    3 g pepper
    100 g white wine
    20 g cognac
    35 g shallots
    400 g
  • Glaze
    250 g eggs
    25 g milk
    25 g egg yolks
    1 g salt

The recipe, step by step

  1. 01

    Quick puff pastry

    Mix together 300 g of T45 flour, 700 g of T55 flour, 20 g of salt and 500 g of water. Add 1000 g of butter, cut into pieces, but do not mix it too thoroughly. Roll into a ball and leave to rest in the refrigerator. Roll out the pastry. Complete six simple turns, respecting the resting time required.

  2. 02


    Mix the ingredients together. Leave to marinate overnight in the refrigerator. Make a sausage 5 cm in diameter and 25 cm long using film. Cook in a steam oven at 63 °C and leave to cool.

  3. 03


    Mix all the ingredients together.

  4. 04


    Roll out the pastry to a thickness of 1.5 mm then leave to rest in the refrigerator.
    Cut out 30 x 20 cm rectangles.
    Using a pastry wheel cutter, cut out 1.5 cm wide strips along the longest edge of your pastry, leaving room for your sausage filling. (See diagram)
    Moisten the edges of the pastry with water using a brush.
    Add the cooked filling. Plait then seal the edges before leaving to rest in the refrigerator.
    Spray on two layers of glaze. Cook in a fan oven at 175 °C for 30 minutes.

    Chef's Tip

    Cut into slices and and offer as a pre-dinner snack or to share

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