:: Reserve 3 or 4 chestnuts and mix the rest with 60 g foie gras and the thick crème fraîche.
:: Add the milk, soya sauce, 15 cl water, sage leaves.
:: Season with fine salt and pepper.
:: Mix for 30 seconds and heat 2 to 3 minutes without boiling.
:: Pour this preparation in soup bowl “Head of Lion”
:: Fill 3/4 high and leave to cool.
:: Place a slice of raw foie gras and 2 or 3 chestnuts in each soup dish. Add salt and pepper.
:: Roll out the flaky pastry and cut 6 disks with a diameter slightly larger than the soup dishes’.
:: Glaze the edges of the dish with egg yolk and close the soup dish with these disks by applying light pressure on the edges so the pastry sticks.
:: Brush the disks of flaky pastry with beaten egg yolk.
:: It is possible to make some patterns in flaky pastry that will be brushed too and fixed on the disks with a bit of egg was. Reserve in the fridge.
:: Half-hour before serving, preheat your oven at 210°C. Bake the soups for 15 to 20 minutes until the pastry rises and browns.
:: When finished, remove from the oven and serve immediately.