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Pidy Gourmet Mille Feuille made from puff pastry with goose liver pâté

  • 1 Pidy Gourmet Feuilletée, preheated at 170 °C for approximately 5 minutes
  • 100 gr smoked duck breast, finely chopped
  • 600 gr goose liver pâté
  • 100 gr cream
  • Use a serrated knife to cut three 7 x 15 cm pieces out of the Pidy Gourmet Feuilletée
  • Spread a thin layer of goose liver mousse on each of the three pieces, using a pallet knife
  • Place very fine slices of goose liver pâté on top of this
  • Spread another layer of mousse on top, and assemble the three layers on top of each other
  • Press lightly
  • Cover the sides with goose liver mousse
  • Put in the fridge
  • Finely crumble the edges from the puff pastry
  • Use this mille feuille to decorate the sides spread with goose liver mousse
  • Slice into portions using a serrated knife