Do you want to be French and perfect and have a French and perfect Easter?
Well, judging from my family, I guess you just need to start the day by eating 3 tons of chocolate bunny or chocolate bells or chocolate fish or chocolate hens. At home. the most difficult thing for me and my brother was trying to actually hide the chocolate after we had found it because my dad would try and eat them.
There was a whole hide and seek thing with my dad around chocolate by the way. When my parents moved out from the family home, my father found chocolate he must have hidden 5 or 10 years before, in fear we hungry kids would eat it… Chocolate war!
Another big tradition for Easter is Gigot d’agneau, leg of lamb. I like mine cooked à la cuillere, to the spoon: it’s the Gigot de Sept heures recipe, where you cook the leg of lamb for at least 7 hours.
It is then so soft that you can eat it with a spoon, hence the other name, Gigot à la cuillere. The recipe is in my cookbook, should you wish to make it!
And then, there is pâté. Charcuterie is always important in a French gathering, and this one recipe is a tradition in the center of France, where I come from. Some call it Pâté Berrichon. Some make it a little different. What I like about it is that it’s very easy to make and delicious and you can make it one day ahead…
Here is the video recipe
How to make pâté de Pâques, a traditional French recipe for Easter. It’s a meat and egg pie, perfect for Easter Brunch!
1/2 pound ground veal
1 pound sausage meat
1 tablespoon Espelette pepper
1/2 cup crème fraîche
5 eggs and 1 egg yolk
Sage, Thyme, Chives
2 puff pastry sheets
How to make it
- Preheat your oven at 400°F
- Mix the veal and the sausage meat, preferably in the bowl of your stand mixer (but really, you can do it all by yourself with a good fork…)
- Mince the fresh herbs, add them to the meat with espelette pepper, nutmeg, salt and pepper, and any fresh herbs you want to try
- In another bowl, whip two egg, then add the crème fraîche (you can also try with crema mexicana, or even whipping cream). Pour in the meat bowl and mix.
- Boil three eggs (less than 10 minutes), then peel them.
- In a meatloaf pan, first lay a puff pastry sheet. Pour half of the meat mixture in it. Then place the peeled boiled eggs every 2 inches. Pour the rest of the meat on them.
- Cover with a puff pastry sheet, pinch the edges so that everything is glued, and brush with egg yolks. Make a small hole in the middle with a knife, and create a small chimney with some rolled parchment paper, so that the steam comes out.
- Cook for 15 minutes at 400°F, then for 30 minutes at 350°F
Bon appétit les amis!