In a food processor, combine 3 ½ oz (100 g) freshly grated Parmesan cheese, ¼ cup (60 mL) Maple Flakes, 1 tsp (5 mL) ground piment d’Espelette, 1 1/3 cups all-purpose flour, and ½ cup (125 mL) room-temperature butter. Add 2 egg yolks and pulse until dough forms. Add 5 slices chopped prosciutto and 1 cup (250 mL) chopped toasted pecans and mix thoroughly.

Form a dough roll about 4 cm (1½") in diameter and cover with plastic wrap. Refrigerate for 1 hour. Preheat oven to 350°F (180°C). Cut dough into 6 mm (1/4") slices. Bake for 20 minutes on the middle rack on a cookie sheet lined with parchment paper. Cool on a rack and serve with liver paté.