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Buckwheat mille feuille with Pâté Hénaff cream

Buckwheat mille feuille with Pâté Hénaff cream

2

Easy

15 mn +35 mn cooking

Ingredients

  • 100 g ready-to-bake puff pastry
  • 1 78 g tin Pâté Hénaff
  • 50 g whipping cream
  • 10 g buckwheat seeds
  • 10 g buckwheat flour

Preparation

  1. Roll out the puff pastry on a baking sheet.
  2. Sprinkle with buckwheat seeds and flour. Using a rolling pin, lightly press these into the dough.
  3. Bake in the oven at gas mark 7. Monitor cooking.
  4. Blend the Pâté Hénaff with the cream in a food processor until smooth and creamy.
  5. Set aside in a cool bag.
  6. Cut the baked puff pastry into 6 equal portions.
  7. Arrange on a plate, interspersed with puff pastry and Pâté Hénaff cream.
  8. Sprinkle with sprouted seeds.

Product used

Pâté Hénaff

Tip

To use Pâté Hénaff for stuffing or shelling, it’s best to use it at room temperature to make it more malleable.

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