Goose Liver in Brioche Dough

For the foie gras in brioche dough, first heat the milk to 30 °C for the dough. Pile the flour on the work surface and make a well in the middle. Crumble in the yeast, add the milk and 10 g of sugar and knead briefly. Let the dough rise for 15 minutes, knead again and let it rise for another 15 minutes.

Then add the remaining sugar and the eggs and knead well again. Cover with a damp cloth and let rise again twice.

Then add the grated lemon zest, salt, vanilla sugar and butter and knead well.

Place the dough in a large bowl, cover with a damp cloth and stretch cling film over it. Let it rest for 12 hours.

Trim the foie gras. Marinate with the remaining ingredients. Line a terrine mold with plastic wrap and place the liver inside. Place in a water bath and cook at 80 °C for about 12 minutes. Allow to cool and place in the refrigerator.

Preheat the oven to 195 °C. Roll out the brioche dough. Fill with the liver terrine. Brush the outside of the dough with egg yolk. Place in the oven for about 3 minutes. Then reduce the temperature to 175 °C and bake the foie gras in brioche dough for about 5 minutes.

Preparation Tip:

The ingredients for the foie gras in brioche dough should be at room temperature for processing.

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