Foiereos (AKA – Foie Gras Oreos or Foieos)
checkout.hudsonvalleyfoiegras.com
Michel Richard’s original inspiration for this recipe was economic. He wanted a way to use foie gras scraps left over from other preparations. Richard’s extensive experience as a pastry chef led...
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Cooking tools:
- Food processor
- Cookie cutter
- Rolling pin
- Pastry brush
- Cooling rack
- Offset spatula
- Parchment paper
- Baking sheet
- Paring knife
- Plastic wrap
- Refrigerator
- Oven
- Mixing bowl
- Fork
- Measuring spoon
Ingredients
- 8 ounces foie gras scraps, mousse, or terrine
- 4 ounces pastry flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon sugar
- 1 teaspoon balsamic vinegar
- 1/8 teaspoon coarse salt
- 1/8 teaspoon black pepper, freshly ground
- 2 egg yolks, lightly beaten
- Sea salt
- 3 to 5 ounces foie gras mousse
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Hudson Valley Foie Gras | Foiereos (AKA – Foie Gras Oreos or Foieos)
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