In a food processor, combine 100 g (3 ½ oz) freshly grated Parmesan cheese, ¼ cup (60 ml) maple flakes, 1 tsp (5 ml) ground Espelette pepper, 1 ⅓ cups all-purpose flour, and ½ cup (125 ml) room-temperature butter. Add 2 egg yolks and pulse until dough forms. Chop and add 5 slices prosciutto and 1 cup (250 ml) chopped toasted pecans and mix thoroughly.
Form the dough into a roll about 1½ inches (4 cm) in diameter and cover with plastic wrap. Refrigerate for 1 hour. Preheat oven to 350°F (180°C). Cut dough into ¼ inch (6 mm) slices and place on a cookie sheet lined with parchment paper. Bake for 20 minutes on the middle rack of the oven. Cool on a wire rack and serve with liver pâté.