Crèmes brûlées au foie gras et tuiles aux noix

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Crèmes brûlées au foie gras et tuiles aux noix. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Just in addition, the time it takes to cook Crèmes brûlées au foie gras et tuiles aux noix estimated approx 15 min.

To get started with this recipe, we must first prepare a few ingredients. You can have Crèmes brûlées au foie gras et tuiles aux noix using 13 ingredients and 4 steps. Here is how you can achieve that.

Pour 6 personnes, recette réalisée avec les produits de La Ruche qui dit Oui Périgueux

Ingredients and spices that need to be Take to make Crèmes brûlées au foie gras et tuiles aux noix:

1. 250 g foie gras cru,
2. 3 jaunes d'œuf,
3. 20 cl de crèmes fraîche liquide,
4. 20 cl de lait,
5. 40g de cassonade,
6. sel,
7. poivre
8. En option 5cl de cognac, personnellement je n'en met pas
9. Pour les tuiles :
10. 100g de noix décortiquées,
11. 1 gros blanc d'œuf,
12. 50g de beurre fondu,
13. 15g de farine

Instructions to make to make Crèmes brûlées au foie gras et tuiles aux noix

1. Préchauffez le four à 120°C (th4). Mixez la crème avec le foie déveiné en morceaux, le lait, les jaunes d'œufs, une pincée de sel et trois tours de moulin à poivre(et le cognac). Versez la préparation dans 6 ramequins allant au four.
2. Enfournez pour 15 à 18 minutes. Laissez refroidir puis placez au frais 3h. Filmez les ramequins pour éviter le mélange d'odeurs dans le réfrigérateur.
3. Pour le service saupoudrez les crèmes de cassonade, passez les 30 secondes sous le grill pour les caraméliser ou utilisez un chalumeau.
4. Pour les tuiles, mixez finement les noix, mélangez le beurre, la farine, le blanc d'oeuf et les noix. Mettez une feuille de papier de cuisson sur une plaque de four. Disposez 6 tas du mélange, aplatissez les, mettez au four à180°C pour 8 min. Pour leur donner une forme courbée, disposez les sur un rouleau à pâtisserie ou une bouteille.

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