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Tricorns with Pâté Hénaff

Tricorns with Pâté Hénaff

4

Medium

45 mn +30 mn cooking

Ingredients

  • 1 156g tin of Pâté Hénaff,
  • 1 or 2 puff pastries,
  • 1 egg yolk,
  • 1 small sachet almond powder.

Preparation

  1. Cut the puff pastry into equilateral triangles.
  2. Lightly moisten the dough tips.
  3. Place 1 cube of Pâté Hénaff rolled in almond powder in the center.
  4. Gather and join the three dots of dough by lightly pinching them together.
  5. Place the tricorns on a lightly greased baking sheet.
  6. Mix the egg yolk with a little cold water and brown the tricorns.
  7. Leave to rest for 10 minutes before baking in a hot oven (220°c) until the puff pastry is cooked and nicely colored.

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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