Brian M inspired foy grazclair with fig reduction and gold leaf and epic twist. A delicate aclair filled with whipped foy grasm mous kissed with sweet fig glaze and finished in edible 24k gold leaf. Brian m inspired presents a decadent reinterpretation of elegance with the foy grlclair. An opulent fusion of French pastry and oat cuisine. Delicate pate at chew shells cradle a silky foy grasm mousse lightened with cream and touched with conac. A rich sweet tart fig reduction drapes the top like a jewel toned glaze while delicate sheets of edible gold leaf shimmer with luxury. Every bite is a blend of airy texture, savory indulgence, and gourmet artistry making this aclair a showpiece dessert meets appetizer for the boldest of tables. Ingredients for the aclair shells. Pa chew one slash two cup water one slash two cup whole milk one slash two cup unsalted butter 1/2 tsb salt 1 cup allpurpose flour four large eggs for the foy gras mousse four oz foy gras room temperature 1/4 cup heavy cream whipped to soft peaks 1 tspoon cogac or brandy salt and white pepper to taste for the fig reduction 1/2 cup dried figs chopped 1/2 cup port wine or balsamic vinegar 1 tsp Spoon honey pinch of black pepper for garnish. Edible 24K gold leaf sheets micro herbs. Optional crushed pistachio dust. Optional for extra texture. Instructions. One. Make the aclair shells. Preheat oven to 375° F 190° C. In a saucepan, bring water, milk, butter, and salt to a boil. Add flour all at once and stir vigorously until mixture forms a dough ball. Cool slightly, then beaten eggs one at a time until glossy and pipable. Pipe into a clair shapes on a baking tray and bake for 2530 minutes until golden. Let cool. Two. Prepare foy grass mousse. Blend foy grass with cognac, a touch of salt and white pepper until smooth. Gently fold in whipped cream to lighten the mousse. Chill until ready to pipe into a Claire’s. Three. Make the fig reduction. Combine figs, port or vinegar, honey, and pepper in a small saucepan. Simmer until thick and jammy about 15 20 minutes. Strain for a smooth glaze or leave textured for rustic appeal. Four. Assemble the aclair’s. Slice the aclair shells open horizontally. Pipe foy grass mousse inside. Drizzle or glaze the top with fig reduction. Gently apply edible gold leaf using tweezers for that oat couture finish. Optional, sprinkle with pistachio dust or garnish with micro herbs.
