Foie gras puffs & fig jam

Foie gras puffs & fig jam

Let’s treat ourselves with this sweet and savoury starter. To share with a Black Pearl cremant by Jean-Louis Ballarin.


15 min.


20 min.




  • For the puffs:
  • 75 gr of flour
  • 75 gr of milk, 75 gr of water
  • 70 gr of butter, 3 gr of salt, 3 eggs
  • For the topping:
  • 1 Foie gras
  • 50 gr of fig jam


  1. Prepare the little puffs by simmering the milk, salt and the butter in a pan. Once simmering, add the flour. On a medium heat, using a spatula, fold in the mixture to dry it out (this is called a panade).
  2. Once off the boil, add the eggs one by one. The paste should absorb the eggs. It shouldn’t be too runny nor too hard.
  3. Pour the paste into a pastry bag. Cover a tray with grease proof paper and start making little balls (3 cm maximum). These will be the puff pastry balls.
  4. Place in oven for 20 minutes at 180°C
  5. Once cooled, open the puffs and stuff them with jam and a piece of foie gras. Season and close up. No need to wait, you will be able to eat them as soon as they have been stuffed.

Tip: The pastry must be cooked very soon after making it. Whereas once cooked, the puffs can be frozen or eaten later.

For the festive season, forget about calories, protids or lipids. All you need is to think about your taste buds!

Ballarin Black Pearl

Which wine to choose?

Ballarin Black Pearl

La typicité des terroirs de l’Entre-Deux-Mers, la variété des cépages, les conditions climatiques de chaque millésime créent la singularité des crémants Jean-Louis Ballarin.

Robe : Couleur or gris. Bulle  fine et délicate.
Nez : séduisant et gourmand, il s’ouvre sur des notes de pêche et de pain grillé.
Bouche : souple et équilibrée avec des notes de fruits blancs et de miel. Longue  finale réveillée par une légère pointe d’amertume qui apporte une fraicheur vivifiante.