Foie Gras Fig Newton – Print This Recipe
Yield: 18 to 24 pieces
Foie Newton Dough
soft 1 1/3 cup/302 g
3/4 cup/151 g
extract 1 tsp/5 mL
2 2/3 oz/76 g
flour, sifted 16 oz/454
flour 8 oz/227 g
dry yeast 1 tsp/3.8 g
3 1/4 oz/91 g
milk, room temp 1.6 oz/50 mL
1 3/4 Tbsp/22.7 g
3/4 tsp/4.3 g
soft but pliable 2/3 cup/136 g
Lobe B or C Grade
- Foie Gras about 1-1 1/4 lbs/567 g
figs 1/3 cup/78 g
1/3 cup/67 g
1/3 cup/80 mL
white 1 ea
make the fig newton dough, in a mixer with a
paddle attachment, cream butter and sugar on medium speed. Add vanilla.
Gradually, add eggs on low speed until fully incorporated. Add flour all
at once, and mix on low speed.
in plastic wrap and rest overnight.
make the Brioche dough, in a mixer with a hook attachment, mix flour and
yeast. On a low speed, add eggs, milk, sugar, and salt. Once incorporated,
on medium speed, gradually add butter, then, mix on medium speed for 15
minutes, or until dough pulls away from bowl.
overnight on a greased surfaced, covered with a damp paper towel, and
loosely covered with plastic wrap.
assemble the Foie Gras Fig Newton, devein the foie gras and cut into 1/4-inch/6-mm thick slabs and cut
these into 1-inch/3-cm wide strips. (Wide enough to be the center of the "Newton.")
Cover with plastic wrap. Form any scrap pieces together to create
1-inch/3-cm wide strips. Foie gras can be passed through a screen to eliminate all
fine veins. Freeze formed strips.
figs, sugar, and water in a saucepan. Cook over medium-low heat until
reduced to a thick jam consistency.
both doughs together, to form one pliable mass.
Lightly dust a work surface with flour, roll out dough with a rolling pin
to 1/4-inch/6-mm thickness. Cut into equal length 1 1/2-inch/4-cm wide
strips about 6 inches/15 cm long. Tease dough to ensure consistency. Match
enough strips for tops and bottoms of the cookie. Lay jam out 1-inch/3-cm
wide down center of bottom sections of dough to 1/4-inch/6-mm thickness.
Lay frozen strips of foie over jam. Top with
dough and pinch tops and bottoms together securely. Brush with whisked egg
in 400°F/204°C convection oven until golden brown (Fig Newton color) about
10 minutes. Be sure dough does not separate while baking. Allow to cool
completely and cut into 1-inch sections.
Chef's Note: Figs
and foie gras go together
very well as a flavor combination. The idea of a foie gras "fig Newton"
was to create an appetizer/dessert that is fun yet true to the foie. Unlike a seared foie gras or a torchon where the liver
is center stage, this dish is more of a meld of flavors. This dish can be made
with a lower grade liver or smaller pieces can be mashed into shape. It is a
sweet morsel that could be served warm or cold, as an appetizer or as a
dessert. The dough is a combination of two doughs to
get the proper texture.
Recipe taken from: Poultry Identification,
Fabrication, and Utilization