Foie gras torchon in brioche from next paris 1906 cookbook

Kevin Kindland

Kevin Kindland

9th August 2014
Kevin Kindland

Foie gras torchon in brioche from next paris 1906 cookbook

This recipe is taken from next paris 1906 cookbook


  • Brioche Dough
  • 80 g (2.8 oz) whole milk
  • 7 g (0.2 oz) active dry yeast
  • 300 g (10.6 oz) foie gras torchon in brioche; flour
  • 285 g (10.1 oz) all-purpose flour
  • 105 g (3.7 oz) sugar
  • 18 g (0.6 oz) kosher salt
  • 290 g (10.2 oz) unsalted butter, room temperature
  • 325 g(n.50z) eggs
  • Plumped Mustard Seeds
  • 200 g (7.1 oz) white wine
  • 200 g (7.1 oz) white wine vinegar
  • 200 g (7.1 oz) sugar
  • 75 g (2.6 oz) yellow mustard seeds
  • 75 g (2.6 oz) black mustard seeds
  • Foie Gras Terrine
  • 9 g (0.3 oz) kosher salt
  • 3 g (0.1 oz) pink salt
  • 3 g (0.1 oz) sugar
  • 500 g (1 lb 1.6 oz) grade A foie gras
  • 4000 g (8 lb 13.1 oz) water
  • To Assemble and Serve
  • 350 g (12.3 oz) dried apricot
  • 50 g (1.8 oz) plumped mustard seeds
  • 20 g (0.7 oz) sugar
  • 7 g (0.2 oz) kosher salt
  • 100 g (3.5 oz) mustard steeping liquid
  • 5 g (0.2 oz) lemon juice


This recipe requires wood dowels 5/8 inches (1.5 cm) in diam-
eter and 4 inches (10 cm) long. You will also need small loaf
pans 2.5 inches (6.4 cm) wide and 4.5 inches (11.4 cm) long.
Warm the milk to 90 °F (32 °C). Add the yeast and let sit at
room temperature for 10 minutes. Combine the bread flour
and all-purpose flour and sift into the bowl of a stand mixer.
Add the yeast, eggs, sugar and kosher salt and mix using the
paddle attachment on low speed. Divide the butter into 4
portions. Add one at a time continuing to mix on low speed
until fully incorporated. When all the butter has been added,
cover bowl with a towel and let sit at room temperature for 3
hours, or until dough has doubled in volume.
Turn out dough onto heavily floured flat surface and press
to remove air. Return to a mixing bowl and refrigerate for 12
hours, covered.
Cut parchment paper into rectangles large enough to roll
around the dowels. Lightly spray the paper with non-stick
cooking spray and wrap the dowels. Using a rolling pin, roll
dough 1/8 inch (3 mm) thick. Roll the dough to cover the
dowel completely and trim away any excess. Lightly spray
the loaf pans with non-stick cooking spray and place dough-
wrapped dowels inside. Cover and let sit at room tempera-
ture for 3 hours. Bake in oven at 350 °F (177 °C) for 14 minutes
or until golden brown. Remove and allow to cool.
Place white wine, vinegar, sugar, black and yellow mustard
seeds in a small saucepan and bring to a simmer. Simmer for
20 minutes. Remove from heat and cover. Let sit at room
temperature for 20 minutes. Strain through a fine mesh sieve
and reserve 100 g (3.5 oz) of the liquid. Refrigerate the seeds
in an airtight container.
Apricot Jam
Place the apricots in a medium bowl. Bring a small saucepan
filled with water to a boil and pour over apricots. Let sit at
room temperature for 30 minutes. Drain and discard water.
Place the apricots in a food processor and process for 30
seconds or until finely chopped. Place in a medium bowl and
add the mustard seeds, sugar, kosher salt, reserved mustard
steeping liquid and lemon juice. Stir until thoroughly combined.
Transfer to a small airtight container and refrigerate until
ready to use.
In a large bowl, combine the salts and sugar. Rinse the foie
gras in cold water. Remove sinew and external veins. Cut foie
gras into i-inch (2.5-cm) cubes. Add to the bowl and mix to
coat evenly with salt mixture. Place the foie gras in a vacuum
bag and push to the bottom of bag, forcing all the air out.
Roll tightly into a cylinder and seal bag on highest setting.
Refrigerate for 24 hours.
Remove the bag from the cooler and let sit at room tempera-
ture for 10 minutes. Cut a large piece of cheesecloth, and lay
it on the work surface. Remove the foie gras from the bag,
maintaining its cylindrical shape, and place at one end of
cheesecloth Use 2 people to roll foie gras to ensure snug fit:
have one person roll cylinder from one end while other person
holds opposite end of cheesecloth taut. Tie both ends tightly
with kitchen twine. Blanch foie gras in boiling water for 90
seconds then shock in ice water. With the foie gras still in the
cheesecloth place in a large vacuum bag and seal on high set-
ting. Refrigerate overnight.
Before serving, remove the cheesecloth and press the foie
gras through a tamis. Place in a large bowl and work mixture
with a rubber spatula until it is soft but not completely melt-
ed. Transfer to piping bags and use immediately.
murray river apricot flake salt
ground black pepper
Trim the ends of the brioche to reveal the doweL Gently
push the dowel out leaving a hollow loaf of brioche. Stand
the brioche upright and fill with foie gras using the piping
bag. Smooth the ends and remove excess using a small palate
knife. Cut into slices 3/4 inch thick, yielding 1 slice per serving
Using two small spoons, form a quenelle of apricot jam and
place diagonally over the upper left corner of the brioche
slice. Season the length of the slice in a straight line with flake
salt and pepper.

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