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Pan-seared foie gras, vanilla french toast, caramelized pears, mild spices maple syrup |

Salted

In a nice little ramequin, i will find a piece of brioche. Some caramelized apple quarters aside, a piece of panseared foie gras glazed with the spiced mapple syrup.

Ingredients

Recipe for 12 Tapas

For the foie gras

6 Piece(s)

Foie gras scallop

2 Pinch(es)

Sea salt flakes

4 Turn(s)

Fresh ground black pepper

For the french toast

6 Thick slice(s)

Brioche bread

100 Gr

Butter

150 Gr

Sugar

250 Ml

Milk

2 Unit(s)

Egg

For the apples

3 Unit(s)

Golden delicious apple

75 Gr

Butter

50 Gr

Sugar

1 Unit(s)

Lemon juice

For the caramel

125 Ml

Maple syrup

1 Unit(s)

Star anise

0.50 Stick(s)

Cinnamon

5 Grape(s)

Cardamom

5 Turn(s)

Fresh ground black pepper

Pan-seared foie gras, vanilla French toast, caramelized pears, mild spices maple syrup |

Preparation time: 45 min

For the mise en place

Remove the crust of the brioche, cut it in rectangles. Mix 100g of sugar with the eggs and the milk. Peel and cut the apples in 8 quarters, mix with the lemon juice.

Bring the maple syrup to boil. Out of the stove, add the star anise, the cardamom crushed, the cinnamon and the pepper. Let it infuse.
For the foie gras

Season the foie gras on each side. In a hot pan sear the foie gras on each side until a nice coloration, put it on paper towels, and just before serving put it in the oven for 3 minutes.
For the french toast

Deep the brioche in the milk mix, and in a hot pan with butter and the rest of the sugar, sear it on both sides until a nice coloration and reserve it on a paper towel.
For the apples

In a hot pan with butter and sugar, sear the apples until coloration and lightly soft.
For the platting

In a small ramekin, place the brioche on the border. On the other side, place two pieces of apple, place the foie gras on the french toast and pour some maple syrup all around.