Foie Gras Ganache

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The creamy texture, savory flavor, and overall versatility of our foie gras ganache will delight foie experts and novices alike. It's cooked sous vide and then blended with cream, sugar, salt, curing salt, and gelatin to create a well-balanced emulsion that is equally at home as the centerpiece of a dish as it is as a garnish.
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[@raphaelskitchen]

Can I also say, I love how everything is listed as a percentage so you can work it around the size of the lobe, such a simple but great idea, no waste !

[@raphaelskitchen]

I have recently made this and I have to say I was really impressed with the results, it is such a simple recipe and the texture is wonderful. Personally I think the sugar is a bit over the top I will leave it our next time and add a little reduced port. Thanks guys I know I am going to be using this recipe all the time

[@chefsteps]

Awesome, that's fantastic! Feel free to adjust whatever you want about our recipes, they are only a framework to help you build your own ideas. Thanks for watching!

[@KarimKarim-rz6cj]

@@chefsteps How can I make espuma out of this recipe? What proportions should be?

[@flash191093]

Thanx chefstep you are my inspiration ❤️

[@clara-vp3li]

Merci tu m’as sauver la vie

[@scyence]

This is gonna be one of those things that's gonna remain cost-prohibitive for me. Someday, I'll have that wagyu cowboy steak and foie rochers at the end.

[@Happyraccoon0808]

Lmaoo

[@ahpadt]

I assume this ganache yields an even softer texture than what you get with a parfait?

[@racheltrue8]

Love foie gras!

[@Michele6984]

Chefsteps, why don't you put the foie gras for 24 hours in milk? is it ok to just cut it and sous-vide it? thanks :)

[@blkmro]

Just curious, but it seemed like the gelatin sheet was just covered with cream and melted over low heat. No time allotted for blooming it first.. Why?

[@AnneGirlCarrots]

Well blooming Gelatin is just softening it.... your allowing the gelatin to soak up the liquid.... wouldn't melting the Gelatin put it into an aqueaous (sp?) form that would be the same as blooming no? Maybe? I'm not 100% sure

[@geovaneramos3154]

The best

[@uweneuber2677]

Hello Chefsteps, I looking for you chicken liver pate cooked in the water bath, but I can't find it on KZbin. Do you have a link for me?

[@ashesmith85]

Can this freeze well?

[@ThomDeWit]

No

[@Blck7]

Why?

[@sabersahoge2695]

it taste good

[@speedybrook]

name of song?

[@gab.lab.martins]

Really thought you'd add chocolate/cocoa butter to it. Disappointed.

[@cameronmacinnes4377]

Could you swap the duck liver for chicken livers instead, as we don't have duck liver where I live? Thanks for your great videos!

[@CologneCarter]

Nope. First of all foie gras is goose liver not duck. Second it isn't simply liver, but a very fatty overgrown goose liver, about three times the size of a normal goose liver, made that way by force feeding the geese. Texture and taste are far removed from say normal goose liver or chicken liver.

[@gab.lab.martins]

Foie gras can be goose OR duck.

[@faisalzulkifli4691]

Vgi port on scale? Fancy AF..

[@MrChitakifsy]

Wow, i have no idea what it tastes like...

[@McNoHeroes]

its a bit like a semi bitter salty butter.

[@ThomDeWit]

A bit like nivea

[@phanCAbe]

I love this channel but I can't stay silent about foie gras. Eating an animal is one thing, but they torture those ducks to produce this product.

[@danieldoran6362]

I thought foie gras was from geese

[@89purpz]

Foie gras can be duck or geese.

[@Clyde_le_Cyanide]

Why make candy with this is my question >____< ewwww

[@jonaswtf1]

phanCAbe If you don't eat foie because it's wrong, you shouldn't eat chicken either. Chickens are bred under way worse conditions.

[@Katalowins]

thats like asking why would you use butter in candy. it is an animal product yes, but it is also a type of fat and adds a unique texture and flavor to any application.

[@riccardoct8692]

DISGUSTING! FOIS GRAS = TORTURE

[@cosmicebony2566]

The ducks used to make Foie Gras live a debilitating painful existence.

[@Coffee-il1yw]

so basically the same as chickens, cows, and the majority of all farm animals?

[@danieldevino7521]

Bullshit

[@indigoevent3675]

Force fed goose liver. Sighs.

[@indigoevent3675]

+Russiasvechenaya I did. It's still being force fed.

[@missastronut8364]

I really hope you guys dont make this again... stop making food out of pain!!!!!!

[@lucabellucci8082]

Astro Nut201 let's play "spot the vegan"

[@SuVidaAnimates]

Haha very funny. And torture is also funny.

[@Steven-hq4mb]

Ethereal Darkling No one said torture was funny, you're reading wrong!!!

[@psychrolutesmarcidus2455]

can you just stop complaining and focusing about fois gras ? All the meat industry is horrible you know...

[@themisterier]

Is that foie gras comes from a ethically raised duck??

[@justphailed]

+Aditya Pradipta definitly not, thats the point of stuffed liver. its stuffed ..