France Moelleux au Foie Gras (Fat Liver Rolls)
France is famous for its foie gras, a traditional delicacy that is widely produced across the nation but especially associated with the regions of Dordogne, Aquitaine, and Alsace. One decadent way to work foie gras into the daily diet is with small pastries called molleux au foie gras, or foie gras mousse. These savory buns embedded with rich chunks of foie gras are a popular French snack or appetizer. Although duck liver is most commonly used for this moelleux recipe, some French bakers prefer to use goose liver, which is considered to have a milder and more delicate flavor.
Recipe Servings: 4
Prep Time
25 minutes
Cook Time
25 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 g) butter
- 1 cup (200 ml) milk
- 2 4/5 oz (80 g) Gruyère cheese, grated
- 3 eggs
- Salt, to taste
- Ground black pepper, to taste
- ½ cup (60 g) all-purpose flour, sifted
- 3.5 oz (100 g) foie gras, cubed
Directions
- Preheat oven to 410° F (210° C) and grease a set of small cupcake molds.
- Place butter and milk in a saucepan set over medium heat until the butter melts and sauce begins to thicken.
- Add Gruyère cheese to the saucepan, stirring until it melts.
- Whisk eggs, salt, and black pepper together in a small bowl until aerated.
- Add flour to the eggs gradually, whisking thoroughly.
- Combine contents of the saucepan and egg mixture, stirring until smooth.
- Pour batter into cupcake molds.
- Press a cube of foie gras into each pastry.
- Bake for 12–15 minutes.
- Remove pastries from the oven and let cool slightly before removing them from the molds.
- Serve warm.
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