ingredients

12 leaves of bricks
250 g of semi-cooked foie gras
Fresh figs
12 teaspoons of Fig jams "Happy Mother"
A bag of lamb's lettuce
A nice red beet
1 parsnip
Butter
Nuts oil
Balsamic vinegar
Aluminum foil or stainless steel cone
Absorbent paper

Steps

Step 1

The cornets:

Preheat your oven to 180 ° (th.6)

Cut the pastry sheets into 4 triangles. Brush with butter and roll in a cone. Improvise cornets with aluminum foil if you do not have real ones.

Stain in the oven for 10min at 180 ° C.

Carefully remove the aluminum cone and allow to cool on paper towels.

2nd step

The filling:

Garnish the cones only a few minutes before the tasting so that the leaves of bricks do not become soaked and remain crispy.

Cut the foie gras in small dices.

Cut the fig into small pieces 8 or 12.

Dip the fig and foie gras pieces in Bonne Maman fig jam . Stir them for a few minutes in a hot pan without fat. Drop them in the cornet.

Add a little fig jam on top.

Serve with a mixed salad, lamb's lettuce, thin strips of parsnip and some nice pieces of beetroot .

Season with hazelnut oil and balsamic vinegar.