Profiteroles of Foie Gras

With the beautiful days coming, nothing better than a refreshing sweet and salty pleasure. Do you like foie gras and do you love ice cream? This recipe is made for you ! Recipe for 4 people: preparation time 20min, waiting time 1h10.

For the ice cream : – 200g block foie gras. – 200g crème fraîche. – 5cl white wine. – 1 tablespoon honey. – 1 tablespoon Espelette chilli pepper.

For the chocolate sauce : – 20cl red wine. – 4 chocolate squares. – 10 dl crème fraîche.

For the choux pastry: boil 25cl water, 100g butter and a pinch of salt. Remove from the heat and pour 125g flour. Stir until nothing remains on the sides and the bottom. Add the 4 eggs one by one. Insert the dough in a piping bag and arrange your choux on a baking sheet. Bake at 200°C.

For the sauce: reduce the red wine in a saucepan. Add the chocolate and let it melt. Add the cream and reduce in a bain-marie.

For the ice cream: gather the foie gras cut in cubes with the white wine. Add the cream and the honey. Mix and pour into an ice cream maker for 30 minutes.

Dressing: cut the choux in half. Fill them with a scoop of ice cream. Place them on a plate and coat them with chocolate sauce.