Recipe:  Small foie gras canelé

Recipe: Small foie gras canelé

Audrey Rouby

The canelé is a small cake of Bordeaux, with a soft and tender dough and generally flavored with rum and vanilla. Created in the 1930s, it was around 1980 that they became a staple of French pastry.


  • 6 people
  • Préparation: 20 min
  • Cooking: 1h 10


  • 200 g of cooked foie gras
  • 50 cl of skimmed milk
  • 100g of flour
  • 2 eggs + 2 yolks
  • 50 g butter
  • 10 cl of white wine
  • salt

Step 1

The day before, in a saucepan, boil the milk with the butter.

Step 2

In a bowl, whisk the flour, eggs and salt. Pour the boiling milk into the mixture at once, while stirring. Let it sit.

Step 3

Pour the wine, cover the salad bowl with cling film and place it in the fridge overnight.

Step 4

The next day: Preheat the oven to 210 ° C. Cut the foie gras into small dice.

Step 5

Fill 2/3 of your molds with the dough. Place one (or more) dice of foie gras in each mold.

Step 6

Bake for 5 min, then lower the temperature to 180 ° C and cook for 1 hour. Serve cold. 

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© 2021 The French Gourmet. Any reproduction prohibited without the authorization of the author.

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