Eclair Velveeta
Ingredients
- 1 onion, thinly sliced ⓘ
- 1 tablespoon canola oil ⓘ
- 1 tablespoon sherry vinegar ⓘ
- 1 tablespoon currants
- 1/2 cup (125 g) Velveeta cheese
- 2/3 cup (150 g) warm mashed potatoes ⓘ
- Salt and pepper ⓘ
- 2 tablespoons chopped fresh chives, plus more for garnish ⓘ
- 4 thin slices fresh foie gras, each about 3 ounces (85 g) ⓘ
- 4 choux pastries for Eclairs (page 266), about 6 inches (15 cm) long ⓘ
- Flake salt ⓘ
Instructions
- In a saute pan, cook the onion in the oil over low heat for about 5 minutes, or until caramelized.
- Mix in the vinegar and the currants, remove from the heat, and set aside.
- In a small saucepan, combine the Velveeta and mashed potatoes and set over low heat.
- Cook until the cheese is melted, stirring occasionally.
- Season to taste with salt and pepper and then stir in the chives.
- Remove from the heat, cover the saucepan with foil, and keep warm on the stove top.
- Set a saute pan over medium-high heat and turn on your exhaust fan.
- Season the foie gras slices on both sides with salt and pepper.
- When the pan is hot, add the foie gras and sear for 1 minute on each side, until nice and brown.
- Remember to flip the slices away from you to avoid splashing your belly.
- Transfer the foie gras to a plate and let rest.
- Some extra fat will melt off the foie gras.
- Its pure yellow, its good, keep it.
- Cut the top off each pastry lengthwise, about two-thirds from the bottom (so the top is half the thickness of the bottom).
- Put a tablespoon and a half of the onion mixture in the bottom of each pastry.
- Divide the mashed potato and cheese mixture into four portions and place on top of the onion.
- Add a slice of foie gras, a pinch of flake salt, a sprinkle of chives, a slice of bacon, and the pastry tops.
- Serve warm.
Nutrition & Diet Analysis (per serving)
783
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).