Small éclairs with foie gras and maple syrup

FOR THE DOUGH:

• 4 eggs
• 250 ml of water
• 125 ml of flour
• 30 ml duck fat
• 1 pinch of salt

FOR THE FOAM:

• 200 g Block of foie gras or foie gras in a tea towel
• 40g butter
• 10 cl of cream
• 45 ml maple syrup
• Maple flakes to decorate

1. Heat the water with the duck fat and salt. As soon as it comes to a boil, pour in the flour and mix to obtain a homogeneous dough until the dough is well cooled.
2. Add the eggs one by one
3. Preheat the oven to 210 °
4. On a buttered baking sheet or covered with baking paper, place 20 small éclairs 5 cm long in a pastry bag. Bake for 20 minutes. When the éclairs are cooked, turn off the oven and leave the éclairs in the oven with the door open to dry them.
5. Mix the foie gras with the butter and maple syrup
6. Beat the cream and gently incorporate it with a spatula, mixing everything
7. Let the mousse and éclairs stand for 1 hour in the fridge
8. Split the éclairs in half without opening them completely and stuff with the mousse using the pastry bag. Decorate with maple flakes.
9. Keep them cool, covered with a cloth until ready to serve, serve the same day