The famous "Foie Gras de Strasbourg" with Truffles in round crust

All the ingredients to realize the pastry (flour, water, butter...) are mixed together.
The pastry is entierly set up by hand, in order to obtain a round and regular form. It is then placed in a metallic mould and fashioned by hand.
During that time, fresh truffles are cut into pieces and the livers are placed into the crust, decoration is prepared and put on place.
The lobes of goose foie gras beforehand dressed, spiced then truffed are place into the crust.
This one is then hermetically closed with a lid of pastry in which a chemney is made. The elements of decoration are put on place.
The Foie gras in crust is then cooked at low temperature.