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Balluchon de Penhors with Pâte Hénaff

Balluchon de Penhors with Pâte Hénaff

4

Medium

1 h 30 mn 1 h 10 mn

Ingredients

  • 1 260g tin of Pâté Hénaff,
  • 4 buckwheat patties (a little thick),
  • 1 leek,
  • 2 medium onions,
  • 50g unrefined caster sugar,
  • ½ glass cider vinegar,
  • 1 glass of water.

Preparation

  1. The day before, start a small onion marmalade with the 2 finely chopped onions, sugar, vinegar and water.
  2. At the first broth, turn the heat to low and cook gently for at least an hour. The liquid should evaporate almost completely.
  3. The next day, cut the fresh, supple pancakes to the diameter of a large dinner plate.
  4. Place a small amount of cold onion marmalade in the center.
  5. Top with a 3cm cube of Pâté Hénaff, on top of which a little more marmalade should be sprinkled.
  6. Enclose the Pâté Hénaff and the cold onion marmalade in the crêpe, forming a bundle that should be held together with a thin strip of doubled leek white.
  7. Arrange the bundles on a baking sheet and place in the oven (180°c) for a few minutes to warm up and give the crepes a crunchy texture.
  8. Serve on a plate and garnish with the remaining onion compote.

Product used

Pâté Hénaff

Tip

To cook Pâté Hénaff, use “young” tins: at least two years before the date indicated on the side of the tin.

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