First had it in New York City
Foie Gras Bon Bons are one of the culinary trends that are super hot these days. It seems that the whole food scene is filled with them, in every shape, type, flavour that you can imagine. Foie gras has always been a gourmet item, and it is an ingredient that – when added to any preparation – adds a gourmet touch and a unique flavour. Most commonly, foie gras is added to steaks, or served as an Apéritif with bread and a sauce… but lately it seems everyone is in for the foie gras bon bons instead!
These bon bons can be savoury or sweet. The savoury version though, is usually a ball of foie gras filling encased in a shredded vegetable topping, then all are deep fried to perfection. Otherwise they are made by placing chopped foie gras inside filo dough, alongside a sweet accompaniment such as poached pears, or applesauce… The filo is then pinches at the sides and rolled as a bonbon casing. All are then fried or baked to golden brown.
The sweet version of these bon bons is usually shaped into balls, rolled in nut meals (almonds, pistachios, or walnuts, to name a few), then dipped in a syrup of sorts. The foie gras balls can also be dipped in tempered chocolate, acting as a filling – kind of like liquid fondant. Think of it this way, foie gras is duck fat, so essentially it is kind of like butter, but with a distinct flavour.Check out the video below for an idea on how that is made.
Many find foie gras to be an acquired taste, but most people love its uniqueness. Whichever way you prepare foie gras, you are definitely adding on character and depth to your overall flavours. The key however lies in buying good grade foie gras, as in recipes like this one, it is the star, so it would better be of good quality. Good quality foie gras can be bought from gourmet shops and specialty stores.
I had gone to New York last year, and been introduced to the making of foie gras bon bons by a chef friend of mine. He recommended that the bonbons be served in a cold metal spoon, with a thin mini brioche wafer on the side. But when I made the Beetroot wafers, I thought the flavours of the wafers will pair with the fois gras bonbons just as well as the brioche does. So I had given it a try and found it to be fantastic. I even found that the hint of colour was very much welcome too. I will however, dip the foie gras in tempered chocolate, next time instead of the drizzled chocolate, as I think it will look better than the exposed foie gras. These bon bons are obviously sweet, and therefore offered as dessert.
Just as the case usually is with gourmet recipes, the use of alcohol is very common. The original recipe uses a cocktail of alcohol for flavouring, however I have also modified the recipe for you in case you do not wish to use the alcohol. I have included both recipes for you to choose whichever you fancy.
have also included a video for the rocher foie gras bonbons! Just take a look at that!