 | Foie Gras Vol-Au-VentChef Alexander Kuzin of The Ritz-Carlton | St. Louis, MO |
This recipe was inspired by my wife and our shared love of PB&J sandwiches. My wife loves Kir Royale—Champagne and blackcurrant—and this dish, with foie gras, hazelnut crumble, and blackcurrant gel layered in puff pastry, acts as a royal PB&J. It evokes a sense of luxury and fulfillment through the richness of foie gras and the tangy-sweet combination of blackcurrant and hazelnut. The Perfect Purée Black Currant Purée adds a perfectly ripe and balanced sweet-acidic touch that brings the dish together.
Ingredients for Black Currant Gel:
• 500 g. The Perfect Purée Black Currant Puree, thawed
• 350 g. sugar
• 17 ½ g. pectin
• 50 g. glucose
• 4 g. citric acid
• 4 g. water
Ingredients for Champagne Custard:
• 2 oz. Champagne reduction
• 12 oz. milk
• 2 oz. sugar
• 0.3 oz. salt
• 4 egg yolks
• 0.6 oz. cornstarch
• 1 ½ oz. unsalted butter
• ½ oz. vanilla extract
Ingredients for Hazelnut Crumble:
• 8 oz. hazelnuts
Ingredients for Vol-Au-Vent:
• 1 sheet puff pastry
• egg yolk wash
To Assemble and Serve:
Scored foie gras
Fresh black currants or blueberries
Local flowers
Gold leaf
Method for Black Currant Gel:
In a Thermomix, combine The Perfect Purée Black Currant Puree, glucose, sugar, and pectin. Heat with the butterfly attachment at speed 2.5 until the mixture reaches 212°F. Mix water and citric acid together and set aside. Once the mixture reaches temperature, add the citric acid solution, then pour into molds and allow to set.
Method for Champagne Custard:
In a Thermomix, combine all ingredients and cook for 12 minutes at 185°F, speed 2.5. Reserve warm for service, adding a splash of hot water if needed to loosen.
Method for Hazelnut Crumble:
Roast hazelnuts in the oven for 5 to 8 minutes, or until golden brown. Cool completely, then pulse in a food processor to a rough crumble. Reserve for service.
Method for Vol-Au-Vent:
Cut 3-inch circles from puff pastry using a round cutter, then use a smaller cutter to remove the center of half of the circles. Brush the base circles with a little water and top with the cut-out rings to form rims. Brush the tops with egg yolk wash. Place on a parchment-lined sheet tray lightly sprayed with non-stick spray. Bake at 350°F for 13 to 15 minutes, or until puffed and golden. Remove the centers and reserve for service.
To Assemble and Serve:
Place a few drops of Champagne Custard on the plate to anchor the Vol-Au-Vent. Fill the pastry center with Hazelnut Crumble, then spoon additional Champagne Custard over it. Sear scored foie gras in a hot sauté pan for 2 minutes per side and finish in the oven for 3 minutes. Place the foie gras on top of the custard, add dots of Black Currant Gel, and garnish with fresh black currants or blueberries, local flowers, and a touch of gold leaf. Serve immediately.