Brioche toast with caramelized apples with maple syrup and foie gras
December 17, 2020
Brioche toast, caramelized apples with maple syrup and winter spices, foie gras
Preparation time : 20 minutes Portions : 12 bouchées
4 slices of brioche bread
45 ml (3 tbsp) unsalted butter
30 ml (2 tbsp) unsalted butter
1 apple, cored and cut into 1/8-in slices
80 ml (1/3 cup) maple syrup
5 ml (1 tsp) apple cider vinegar
Pinch of allspice (or more, to taste)
12 brioche toasts
1 foie gras au torchon (about 150g)
Fleur de sel (optional)
Using a small, round cookie cutter, cut brioche slices into 12 small rounds (keep leftover brioche to make bread pudding).
In a large skillet, melt butter over medium heat. Cook brioche rounds in butter for 1 to 2 minutes per side, or until golden brown. Remove from the heat and set aside.
In a skillet, heat butter over medium-high heat. Cook apple sliced for 2 to 4 minutes, stirring often. Add maple syrup and caramelize for 2 minutes. Add the vinegar and allspice, and cook for 2 minutes. Remove from the heat, let cool down and refrigerate.
Using a sharp knife, cut the foie gras into 12 rounds (put the knife in hot water in between each cut and pat dry). Set aside.
Top each brioche toast with caramelized apples. Top with foie gras, a pinch of fleur de sel and shoots. Serve right away.