Mousses / Hors d'oeuvres

Mousse Foie Gras Profiteroles

with Mousse de Canard au Foie Gras - Duck Mousse with Duck Foie Gras & Grapes

​Servings: 25-30 choux pastries


As much as you want to fill your choux pastries. This recipe can be prepared with all of our mousses. Mousse de Canard au Foie Gras

​80ml (1/3 cup) water

40g butter, at room temperature, cubed

50g (1/3 cup) plain flour, sifted

2 eggs, at room temperature

butter to grease


Place water and butter in a saucepan over medium heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil.

Add all the flour to the butter mixture at once and use a wooden spoon to beat until well combined. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. Set aside for 5 minutes to cool slightly. 

Whisk 1 egg in a small bowl and set aside. Whisk the remaining egg in a small bowl, then add it to the flour mixture, beating well with a wooden spoon. Gradually add a little of the reserved egg and beat until the mixture just falls from the spoon but still holds its shape.

Preheat oven to 200°C. Brush a baking tray with oil to lightly grease. Spoon 25-30 teaspoonsful of the mixture onto tray, about 3cm apart. Alternatively, use a pastry bag fitted with a 1.5cm-diameter plain piping nozzle to pipe the profiteroles onto the baking tray. 

Brush the tops with a little of the remaining egg. Bake in preheated oven for 25 minutes or until the profiteroles are puffed and golden

Using a skewer or a small knife, pierce the base (or top) of each profiterole to release the steam. Return the profiteroles to the oven and leave them for 15 minutes to dry out. Remove the profiteroles from the oven and transfer to a wire rack to cool.

Cut them in half.

Whip the Mousse Foie Gras with a fork to make it a bit more airy.  You can even use a robot for a more airy result.  

Using a pastry bag, fill the choux with the Mousse. 

Feel free to decorate with a Foie Gras stick. 

Photo: John Paul Urizar