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Buckwheat millefeuille with creamed Hénaff Pâté

Buckwheat millefeuille with creamed Hénaff Pâté

2

Easy

15 mn +35 mn cooking

Ingredients

  • 100 g of ready-made puff pastry
  • 1 tin of Hénaff Pâté 78 g
  • 50 g of single cream
  • 10 g of buckwheat seeds
  • 10 g of buckwheat flour

Preparation

  1. Spread the puff pastry on a cooking tray.
  2. Sprinkle with buckwheat flour and seeds. Use a rolling pin to press these lightly into the pastry.
  3. Bake at thermostat 7. Keep an eye on the cooking.
  4. Blend the Hénaff Pâté with cream in the food processor until it becomes a smooth, creamy paste.
  5. Store in a piping bag in a cool place.
  6. Cut the cooked pastry into 6 equal parts.
  7. Dress a plate with layers of pastry and pâté cream.
  8. Sprinkle with sprouted grains.

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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