Preparation: 30 min.
Cooking Time : 30 min.
Choux paste :
• 300g flour
• 125g butter
• 4 eggs
• 50cl water
• 1 slice of raw duck foie gras
• 2 tablespoons double cream
• 2 tablespoons Armagnac
• Salt, pepper
• 10cl chicken or veal stock
• 10cl Port
• 4 Cèpe mushrooms
Pre-heat the oven to 210°C (gas mark 7)
Bring 50cl of water to the boil, add the butter and, when it has melted, pour in the flour in one go. Mix vigorously until the paste no longer sticks to the side of the saucepan. Add the eggs, two by two, and stir away from the heat. The paste should be smooth and thick but not stiff.
Spoon little dollops of the choux paste onto a greased baking sheet. Cook for 10 to 15 minutes until golden and puffed up (to approx. 6cm in diameter).
Bring the chicken stock to the boil, add the port and chopped cèpes and leave to reduce to half the original volume over a high flame.
Sear the foie gras in an un-greased frying pan. Salt and pepper.
Crush the foie gras with a fork. Add the cream and Armagnac, mix thoroughly and fill the choux puffs with the mixture. Serve with the very hot sauce.