Photograph of the finished Pâté de Pâques berrichon

France · Bánh pate trứng Phục sinh Pâté de Pâques berrichon

Pâté de Pâques berrichon

2 hr Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 1.6 lb
  • Photograph of Veal Veal 1.1 lb
  • Photograph of Chicken eggs Chicken eggs 20
  • Photograph of Puff pastry Puff pastry 2.5 lb
  • Photograph of Parsley Parsley 3.5 oz
  • Photograph of Cognac Cognac ½ cup
  • Photograph of Shallots Shallots 1.6
  • Photograph of Dried thyme leaves Dried thyme leaves 0.4 oz
  • Photograph of Salt Salt 1.1 oz
  • Photograph of Black pepper Black pepper 0.6 oz

Method

  1. 1 Mince the pork and veal, then marinate them with cognac, red onion, parsley, thyme, salt, and pepper for 12 hours.
  2. 2 Boil four eggs for exactly 9 minutes, then soak them in ice water and peel them.
  3. 3 Roll out the thousand-layered shell into two sheets, spread one sheet out, then arrange half of the filling into a trough-like shape.
  4. 4 Place four eggs in a row in the middle of the filling, then cover the eggs completely with the remaining half of the filling.
  5. 5 The eggs must be perfectly centered and evenly spaced; if even one is off, some slices will be missing an egg.
  6. 6 Cover with the dough sheet, press the edges together, brush with egg wash, and make two ventilation holes, then bake at 190 degrees for 55 minutes.

With an appliance

  • Air fryer 2 hr 20 min

    Replace step 6: spray a thin layer of oil onto the sides of the mold, use a 205-degree hot air oven for 36 minutes, rotate the tray at minute 18; divide into two smaller molds because the oven does not contain a large mold. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.

Start cooking