Éclair À La Mousse De Foie De Canard Recipe

Make the Choux Pastry

In a saucepan, combine water, butter, and salt. Bring to a boil. Add flour all at once, stirring vigorously until the mixture forms a ball. Remove from heat and let it cool slightly. Add eggs one at a time, mixing well after each addition until smooth.

Pipe the Pastry

Preheat the oven to 375°F (190°C). Transfer the pastry dough to a piping bag and pipe 4-inch long strips onto a baking sheet lined with parchment paper.

Bake the Éclairs

Bake in the preheated oven for 25-30 minutes until puffed and golden brown. Allow cooling completely before filling.

Prepare the Mousse

In a skillet, sauté the duck liver until browned and cooked through. Let it cool. In a blender, combine liver, heavy cream, brandy, salt, pepper, and thyme. Blend until smooth and creamy.

Fill the Éclairs

Using a piping bag, fill the cooled éclairs with the duck liver mousse. Serve immediately or refrigerate until needed.