Puff pastry with foie gras and goat cheese with honey cane

Chill the foie gras and goat cheese until very cold. Use an egg slicer (without the plastic frame, using only the wires) to cleanly and quickly cut them into thin slices. Arrange the slices on a plate, keeping layers separate to prevent sticking.

Assemble the layers: alternate a layer of goat cheese with a layer of foie gras, repeating until desired height is reached. Ensure the final top layer is goat cheese.

Adorn the assembled pastry with honey. Optionally, for a crispy surface, add more molasses to the top layer of goat cheese and caramelize it using a kitchen torch.

To serve, cut the layered pastry vertically. Serve by spreading pieces onto muffins.