Cooking Steps

1. 

   Step1:Foie gras - soak foie gras in milk.

2. 

   Step2:Keep the film straight and close to the surface of foie gras. Refrigerate it for one night.

3. 

   Step3:Dry the foie gras with kitchen paper.

4. 

   Step4:Sprinkle salt and black pepper on the surface of foie gras. Pour in Bourbon. Stir well.

5. 

   Step5:After boiling the water in the pot, put it into the steamer and steam for 20 minutes.

6. 

   Step6:Steamed foie gras. Filter out the fat and soup.

7. 

   Step7:Put the foie gras in the blender. Beat it into mud. Set aside.

8. 

   Step8:Pour milk, water, butter, salt and sugar into the puff sauce pot and bring to a boil, then turn off the heat.

9. 

   Step9:Pour the sifted low powder into the boiling liquid and stir evenly. (when making puff batter, use a spatula to scrape it to the bottom to prevent sticking.)

10. 

    Step10:Adjust to medium heat and mix quickly for about 3 minutes. Mix until the batter is smooth. Put it in the cooking basin and let it cool for 23 minutes.

11. 

    Step11:Add the eggs into the batter in several times and stir evenly. (it's better to mount the made puff paste while it's hot.)

12. 

    Step12:Put the batter into the flower mounting bag with the flower mounting mouth. Squeeze it into the baking tray lined with baking paper.

13. 

    Step13:Preheat the oven. Bake at 200 ℃ for 20 minutes. Lower the temperature to 180 ℃. Bake for another 5 minutes. Cool for standby.

14. 

    Step14:Combination - the roasted puffs are all in two with a knife. Put the foie gras in the flower mounting bag. Mount the foie gras.

15. 

    Step15:Done.