Mini burgers with foie gras and fig chutney
Ingredients
Instructions
- 150 g Block of foie gras
- 1 jar of fig chutney
- 1 jar of onion compote
- 250 g T55 flour
- 3 cl Whole milk
- 3 cl Olive oil
- 1 tbsp. tablespoons Sesame seeds
- 1 tbsp. teaspoon Dehydrated baker's yeast
- 1 tbsp. 1/2 tsp Salt
- 1 tbsp. coffee Sugar
- 1 egg yolk
- Dissolve the yeast in the barely lukewarm milk and add the sugar. Leave to rest for 15 mins. In a food processor with kneading function, combine the flour and salt. Make a hollow and pour in the dissolved yeast, 12 cl of warm water and the oil. Knead for 10 minutes to obtain a soft, non-sticky dough.
- Put the dough in a floured bowl, cover with a kitchen towel and let rise for 1 hour in a warm place (22 to 25°C).
- Preheat the oven to 30°C. Divide the dough into 24 balls of about fifteen grams. Spread them on a baking tray lined with baking paper, cover with a tea towel and slide into the turned off oven. Leave to rise for 15 mins.
- Remove the baking sheet from the oven, set aside. Preheat the oven to 200°C (th. 6-7). Brush the balls with egg yolk and sprinkle with sesame. Put the baking sheet back in and cook for 15 minutes. Let cool.
- Cut the buns in half and garnish in this order with onion compote, a lick of foie gras and chutney.
Mini burgers with foie gras and fig chutney
Today we offer you the following recipe: Mini burgers with foie gras and fig chutney
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Mini burgers with foie gras and fig chutney Recipe – Mini burgers with foie gras and fig chutney Recipes
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