Cream puffs filled with Foie Gras Choux à la mousse de Foie Gras ♦ 1/2 cup water ♦ 2-1/2 Tbsp butter ♦ Salt ♦ 2.2 oz of flour ♦ 2 eggs ♦ 1/4 cup mousse de foie gras de canard (duck liver) (Order) Preheat oven to 400 °F. In a sauce pan mix the water, butter, and salt and bring to a boil. As soon as mixture boils, remove from heat and add, all at once, the flour. Briskly beat with a wooden spoon until smooth. Remove from heat and transfer to a mixing bowl. Beat 1 egg into flour mixture until smooth. Repeat with the second egg. On a parchment paper covered baking sheet, place walnut-size mounds about 3 inches apart. Bake for about 30 mn until brown. Cool slightly before filling. Make a round hole in the base of each puff. Using a pastry tube, fill each puff with foie gras mousse. Serve right away so the puffs don’t become soggy. This dish is such a delight, and you can fill your puffs with any ingredient.