Foie gras puffs & fig jam

Preparation

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.