Foie gras fingers (Slideshow version)
Stage 1/8 : 5 min.
Prepare the shortcrust pastry with sesame seeds by mixing 150 g flour, 120 g butter, 1 egg, 5 g salt and 50 g sesame seeds in a food processor bowl.Mix until homogeneous, then form into a thick cake and wrap in stretch plastic film and refrigerate for at least 2 hours.