Easter Pâté with Eggs & Hazelnuts - Our recipe with photos
An original pâté en croûte with boiled eggs and hazelnuts, traditionally served in France for Easter! Follow Chef Philippe's step-by-step, illustrated recipe and be certain to impress your guests.
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Cooking tools:
- Stand mixer
- Mixer bowl
- Rolling pin
- Tarte tatin mould
- Spatula
- Pastry brush
- Utility knife
- Chef's knife
- Cutting board
- Oven
- Pot
- Stove
- Mixing bowl
Ingredients
- 600g puff pastry, preferably home-made
- 500g lean veal, minced
- 300g pork and veal stuffing (ask your butcher)
- 1 small bunch of chervil
- 1 small bunch of chives
- 250g duck foie gras
- 80g whole hazelnuts
- 2 whole eggs
- 3 hard boiled eggs
- 2 tablespoons crème fraîche
- 1 tablespoon milk
- 3 tablespoons olive oil
- 1 teaspoon coriander seeds
- Thyme
- Salt
- Madagascar pepper
- 1 egg yolk (glaze)
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