Foie Gras 4 Ways

Pastry chef Lauren Fortgang teaches us how to make foie gras profiteroles
Foie Gras 4 Ways

Pastry chef Lauren Fortgang shows us how to make foie gras profiteroles, which have foie gras in each of the four elements: pastry, ice cream, caramel sauce and powdered sugar.

Lauren Fortgang landed her first job as a head pastry chef at New York City's Hearth 10 years ago. For the holidays, the chef, who now lives in Portland, Ore., came back to her old stomping grounds for one night to cook some desserts from her new cookbook Le Pigeon: Cooking at the Dirty Bird.

Fortgang, currently the woman in charge at Little Bird Bistro in Portland and formerly of Le Pigeon (where the cookbook got its name), brought along one of the most well-known dessert recipes from Le Pigeon — foie gras profiteroles. The decadent dessert is all about foie gras, with the ingredient featured in all four of the dessert's components: the pastry, ice cream, caramel, and even the powdered sugar.

In the video above, Fortgang explains some of the steps to make this dessert at home, so follow along and impress all your guests at your next potluck.


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