Puffed Pastry filled with Voie Gras

Cut the puffs lengthwise. Fill them with a piece of Voie gras, spoon some chutney on top and garnish with cress. Place them on a platter and garnish with additional beet leaf lettuce leaves.

Bring water, milk and butter to a boil. Beat the eggs in a measuring cup. Remove the pan from the heat, let stand for a moment and, using a spatula, immediately stir in the sifted flour. Return the pan to low heat and stir the roux with the spatula for about 1 min until a layerforms on the bottom of the pan.

Transfer the roux to a batter bowl, allow to cool slightly and stir in 4 parts so much egg that the batter is still firm but also just runs off the spoon. Spoon the batter into a piping bag with a medium-sized round piping nozzle and pipe "caps" (the size of bottle caps) 5 cm apart on a baking tray lined with baking paper. Bake the puffs in an oven preheated to 180℃. in approx. 20. min. until brown and cooked.