We want Christmas burgers

And what if we followed the splendid idea of Sébastien Gaudard, the favourite pastry chef of Parisiennes? For Xmas, he dares to twist the best seller of junk-food with foie gras, figs and Espelette pimentos. Irresistible.

Preparation: 30 minutes
Cooking: 10 minutes

For 8 persons

Preparation:

Mix all the dry ingredients together. Set aside.

In a pot, heat the water and the butter until the butter melts entirely.

Off the flame, add the milk.

Mix the dry ingredients with the warm mixture (max 55°)

Knead while adding the yolks one by one, during at least ten minutes using a robot.

When the dough is nice and elastic, form a smooth ball.

Oil a recipient and place your ball inside, then cover with plastic film.

Allow to sit for 1h30 at room temperature, the dough must double in volume

Pick up your ball and cut it in equal shares (about 15 mini breads).

Form balls and place them on your cooking plaque covered with sulfurized paper.

Cover with a dish towel and allow to sit for another hour.

Preheat the oven to 220°.

Baste the formed balls with a little bit of milk and sprinkle with sesame seeds.

Then bake for 10 minutes while making sure the top of the buns is nice and golden.

Allow to cool down (the ideal is to mount the burgers when they are still warm). Cut the breads in half, spread with fig chutney.

With a cookie cutter the size of the breads, cut slices in the foie gras. Place the slices on the chutney.

Add a quarter of the fresh figs on top and close the burgers.


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Ingredients:


- 1 block of foie gras with Espelette pimentos
- 1 small jar of fig chutney or fig jam
- Fresh figs – a dozen


For the burgers :


Dry ingredients:
- Flour - 340g
- Instant baker’s yeast - 1 teaspoon
- Powdered sugar - 2 teaspoons
- Salt - 1 teaspoon
Liquid ingredients :
Butter - 25g
- Water – 7,5 cl
- Milk - 9 cl
- Egg yolks - 2 tablespoons
- Sesame seeds
- Milk - 1 tablespoon

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