Eclairs with Foie Gras Mousse and candied peppers

Heat water, butter, salt and sugar

Incorporate the flour and dry for 5 minutes over low heat

Remove the dough and add the eggs off the heat

Fill the pastry bag with the dough to form the eclairs and bake for 30 minutes at 180°C

Heat the broth and add the cream

Bring to a boil and add the mousse. Add salt and pepper and mix the preparation

Add the mixture to the siphon and let stand for 1 hour in the refrigerator

Burn your bell pepper with a blowtorch. When it is completely burnt, wrap it in cellophane and cellophane and let it rest for 15 minutes. Scrape the skin of the bell pepper under cold water.

Cut the quarters and candy them in the syrup (sugar and water mixture) during 15min

Detail small hearts

Cut the éclair in half, arrange the Foie Gras mousse, the candied peppers and the jelly. Add the lid and repeat the operation.