Let’s Cook with Cecile: Episode 4 - Easter Cecile’s Way

Description

March 2016 For the full recipe visit http://www.naturalbalanceclub.com/easter-ceciles-way/ Recently I was talking with a friend of mine who was wondering what to offer for an elegant shower brunch. She was thinking quiches and salads; Yes, of course, this is a nice way of seeing things…but she could also twist it a little and make it more original and elegant with a pâté! Not any pâté : a crust pâté, what we call in France a Pâté en Croûte. Of course a pâté en croute can be very fancy and quite complicated to make. But you’ll see here that it can be quite easy if you don’t use a mold and make it “free style”; To make this pâté, we need to use one of my favorite dough: puff pastry. Yes, I know, puff pastry can be tricky to prepare. This is why we’ll choose a rough puff pastry, something the Brits use a lot for their incredible pies. Rough puff pastry is much easier to achieve and you’ll see that even a geeky teenager can do it (it was my son’s first attempt and he did a great job!). When you make puff pastry, you want to make a lot of it and get advantage of it to prepare other beautiful things: here went for a Tarte Tatin, my son’s favorite tart (it was a bribe) as it is a beautiful bistro dessert that can be made when spring fruits are not yet available. Refrain from using out of the season under ripe berries: choosing apple is wiser, especially when pairing it with caramel and a very good puff pastry…it will work so well on your spring brunch table with a jar of whipped cream

Leave a Comment