This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Foie gras Chantilly
Chantilly is a method which is applied to cream of course, but also to other surprising ingredients.
If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a foaming emulsion.
The interest of this observation is that we can imagine doing the same not only with cream. We just need water and fat. And it works, so you can make foie gras Chantilly.
This is not foie gras with Chantilly (yuk!) but foie gras whipped to a foam like a Chantilly, but without cream added.
If we look at the more scientific side of Chantilly we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a foaming emulsion.
The interest of this observation is that we can imagine doing the same not only with cream. We just need water and fat. And it works, so you can make foie gras Chantilly.
This is not foie gras with Chantilly (yuk!) but foie gras whipped to a foam like a Chantilly, but without cream added.
133 K 4.2/5 (17 reviews)
30 min.
Easy
6.90 €
400 ml
2 IngredientsLast modified on: September 17th 2013
For 400 ml, you will need:
- 1
200 g Foie gras - 2
100 ml vegetable stock - Total weight: 300 grams
Times for this recipe
Preparation: 25 min.
Cooking: 5 min.
All in all: 30 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 - ⌛ 15 min.
Cut 200 g Foie gras into small pieces, and pass it througt a sieve.
Stage 2
Prepare a bain marie and put foie gras in with 100 ml vegetable stock.
this liquid could also be:
this liquid could also be:
- Chicken stock with a little port or brandy
- A fifty-fifty mix of chicken stock and dry white wine
- Truffle juice
- etc...
Stage 3 - ⌛ 5 min.
Put over low heat to melt the foie gras, stirring from time to time.
Stage 4 - ⌛ 3 min.
When foie gras is completely melted, remove from bain-marie and put in a cold bath.
Stage 5
Put the bowl in the cold bath, and start to whip (watch out for the splashes).
Stage 6 - ⌛ 5 min.
Foie gras froths into Chantilly quickly, stop when it is fairly firm.
You can now serve it on small toasts.
You can now serve it on small toasts.
Stage 7
Foie gras Chantilly can be made with a gourmet whip, proceed as a Chantilly cream and see how to in this video.
Remarks
Following the same idea, it is possible to make chocolate chantilly.
If you have a lot of splashes when whipping, it could mean that your mix is too liquid.
Don't forget that the Chantilly will get firmer, even after you stop whipping, So it's not necessary to overwhip.
If you don't use all the preparation at a time, refrigerate it for later use. If it goes flat, melt and whip again.
To know more on this subject, see the publications and works of Hervé THIS, chemist and very good teacher, which explain all that you always wanted to know about this subject, and more besides.
If you have a lot of splashes when whipping, it could mean that your mix is too liquid.
Don't forget that the Chantilly will get firmer, even after you stop whipping, So it's not necessary to overwhip.
If you don't use all the preparation at a time, refrigerate it for later use. If it goes flat, melt and whip again.
To know more on this subject, see the publications and works of Hervé THIS, chemist and very good teacher, which explain all that you always wanted to know about this subject, and more besides.
Keeping: Bad conservation for Chantilly, must be used as faster as possible.
Source: Hervé THIS.
Nutritional information
How much will it cost?
- For 400 ml : 6.90 €
Change currency:
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: Purée of Jerusalem artichokes with foie gras, Beef Wellington, Sarladaise potatoes, Scallops with crunchy vegetables and wine sabayon, Foie gras fingers, ... See them all 8
Vegetable stock
You can get more informations, or check-out other recipes which use it, for example: Pea risotto "Mantecare", Fisherman's Ragout, Endive and beer soup, Country vegetable soup, Melt-in-the mouth meat and vegetables in a sealed casserole, ... See them all 19
Other recipes you may also like
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018444 K 15 30 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016482 K4.4 7 min.
Poached eggs
Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points. January 8th 2013332 K5 2 hours 40 min.
Oat shortbread biscuits
Little biscuits with home-made oat flour (made from rolled oat flakes). February 21th 2011296 K 15 2 hours 45 min.
Tomato pesto
This is a variation on the classic pesto sauce (basil and pine nuts), using cherry tomatoes, basil and almonds. June 29th 2011180 K4.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
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.