Foie gras fingers
An elegant canapé which consists of a crisp layer of shortcrust pastry topped with a layer of foie gras.
130K 4.1/5 based on 28 reviews
Last modified on: December 21th 2011
Keywords for this recipe:For 40 canapés fingers, you will need:
0 kg 8 g 
0 kg 4 g 
1 
0.2 oz 
1.8 oz sesame seeds
0 kg 7 g Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 30 min.
Resting: 2 hours
Cooking: 20 min.
All in all: 2 hours 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Prepare the shortcrust pastry with sesame seeds by mixing 0 kg 8 g flour, 0 kg 4 g butter, 1 Egg, 0.2 oz salt and 1.8 oz 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.
Mix until homogeneous, then form into a thick cake and wrap in stretch plastic film and refrigerate for at least 2 hours.
Stage 2 - 2 hours
Preheat the oven to 200°C (390°F).
Roll out the pastry into a large rectangle as evenly as you can (to avoid offcuts as far as possible). Prick all over.
Roll out the pastry into a large rectangle as evenly as you can (to avoid offcuts as far as possible). Prick all over.
Stage 3 - 20 min.
Stage 4 - 5 min.
Cut the pastry into strips about 1 cm (1/2 inch) wide using a knife with a serrated blade.
Stage 5 - 5 min.
Cut these strips into pieces around 4 cm (2 inches) long.
Stage 6 - 5 min.
Cut the foie gras into pieces barely the size of the pastry and about 1 cm (1/2 inch) thick.
Stage 7 - 10 min.
Assemble the fingers by placing each piece of foie gras on a piece of pastry.
Keep in the fridge, but take them out 30 minutes before serving to allow the flavour of the foie gras to develop fully.
Keep in the fridge, but take them out 30 minutes before serving to allow the flavour of the foie gras to develop fully.
Stage 8
Possible variation: put a thinner slice of foie gras between 2 pieces of pastry that has been scattered with grated gruyère before baking.
Remarks
The pastry can be prepared several days in advance if it is kept tightly wrapped in stretch film in the fridge.
The number of fingers indicated is only approximate and will depend on the size you cut the pieces of pastry. So don't worry if you have a few more or less.
The sesame seeds can be replaced with others seeds of your choice (linseed, poppy seeds, etc.).
The number of fingers indicated is only approximate and will depend on the size you cut the pieces of pastry. So don't worry if you have a few more or less.
The sesame seeds can be replaced with others seeds of your choice (linseed, poppy seeds, etc.).
And to drink?
A glass of champagne.
Keeping: A few hours in the fridge.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 150 60 % | 160 20 % | 580 90 % | 2,690 130 % | 11,260 130 % |
| Per 100 g | 30 10 % | 30 3 % | 100 20 % | 470 20 % | 1,960 20 % |
| Per canapé fingers | 3 1 % | 4 0 % | 10 2 % | 70 3 % | 280 3 % |
How much will it cost?
- For 40 canapés fingers : 8.19 €
- Per canapé fingers : 0.20 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Foie gras
You can get more informations, or check-out other recipes which use it, for example: Tournedos Rossini, Duck Parmentier, Foie gras Chantilly , Purée of Jerusalem artichokes with foie gras, Sarladaise potatoes, ... See them all 8
Flour
Like these other recipes: Cigarettes Russes (Piroulines), Escalope cordon bleu, Naan, Meatballs, Lumberjack turnovers, ... See them all 194
Butter
Like these other recipes: Kouign-amann brioche, Lobster Thermidor, Baked apples from St Aubin le Vertueux, Cannelés, Saltimbocca, ... See them all 448
Sesame seeds
Like these other recipes: Chocolate cereal bars, Spinach and cauliflower with sesame béchamel sauce, Crispy rolls with chicken and leek, Shiro-goma salad, Ali Baba bread, ... See them all 23
Other recipes you may also like
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018326K4 2 hours 30 min.
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.August 21th 2019375K4 1 hour 18 min.
Brioche slices with almond cream
A brioche slice, soaked in rum syrup and covered with almond cream, then browned in the oven. It's a dessert, and also a pastry which goes very well with tea or coffee at the end of the afternoon, especially when it's cold outside.June 13th 2013207K4.1 54 min.
Steak burger topped with egg
A succulent steak burger, topped with a perfect egg. Here are all the tips you need to produce this simple but delicious dish.June 22th 2013253K4.9 52 min.
Little lime tarts
With this very quick recipe, you can make little tarts that are nothing like those you find in the shops.October 10th 2021123K4.3 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.