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Foie Gras Macaron

post #1 of 10
Thread Starter 

Finally! Egg whites are done curing, so I'm making different macaron flavors all this week. Started off with a bang; foie gras and strawberry jam sandwiched by pistachio macarons!

 

IMG_6618.JPG

http://chocotuile.blogspot.com/2011/10/foie-gras-strawberry-pistachio-macaron.html

 

post #2 of 10

Looks good chocotuile.


Edited by tasquah - 11/1/11 at 9:34am
post #3 of 10

Nice , but foie- gras cut much to thick, looks like a slice of Liverwurst. It looks like it was also cut crooked with a knife. Try cutting with a wire it will look nicer.  I like macaroon coloring

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #4 of 10

Choco,

 

Nice blog:

 

In Christine's voice:
"Love me, that’s all I ask of yooooouuuuuuu…
That, and some Macarons…”

 

 

To continue to make those at that thickness, your going to need a whole lot of  foie gras. Maybe ponder over Chef Ed's suggestion and go a little thinner. It cuts like butter, make sure its cold when you handle it.

I like your flavor pairings, something I would try. There is a restaurant here you might enjoy if you like foie gras, its called Au Pied de Cochon. Here is the menu ,

http://www.restaurantaupieddecochon.ca/menu.html  .

 

Thanks for sharing your ideas....

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 10
Thread Starter 

Thanks for the feedback! I actually piped softened foie gras, then used a very small utensil to smooth it out. I really enjoy macarons with a whole ton of filling in 'em~ don't worry about me running out, I have a whole pantry full of them! :)

 

Petals, the restaurant menu looks really good! Too bad it's in Canada! ;(

post #6 of 10

Ahh I wondered how you did that with the foie gras, I thought you mixed it with some cream cheese or something. I wasn't sure what foie gras texture was like out of a can. It looked kind of chunky in your blog photo.  Your states going to be a bad one this coming July for Foie Gras, you better stock up while you can. Good thing for me I live in Washinton state now.

post #7 of 10

There is a chunky fois gras it is called country style. It is a manufactured pate d fois gras, not right from the poor duck.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #8 of 10
Thread Starter 

I would say it has the texture of hardened ice cream right out of the can, when your freezer is at negative 4-5 degrees. I waited for it to soften for 1/2 hour so that I could pipe it; else I'd end up with carpal tunnel! My stash comes from Paris so that's where I'll be going when I run out again. :) I actually got flagged down in the Barcelona airport because I had too many foie gras cans in my suitcase!

post #9 of 10
Thread Starter 
post #10 of 10

looks real nice.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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