By Nicolas Boussin - Maxime Guérin

Recipe Foie gras puff pastry plait

Ingredient list

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.
02

Filling

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.
03

Glaze

Mix all the ingredients together.
04

Assembly

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

Classic puff pastry