Pâté en croûte - delicious recipe with quite a few variation possibilities
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- Опубликовано: 10 сен 2024
- In this video, I’ll show you how to make pâté en croûte. You can find the ingredients in the video description or blog article.
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🍽️ Ingredients:
Per terrine mold you will need:
400 g pork butt
100 g lean beef
250 g brown mushrooms
125 g bacon
75 g onion
65 g pistachios
50 ml cream
50 ml milk
50 g dry white bread
9.5 g salt
2.5 g cure#1 Alternative: normal salt - pâté will not be pink but rather grayish when cut
2 g black pepper
For the dough you need either ready-made puff pastry or alternatively, you make a lard pie dough yourself:
Make your own lard pie dough
325g flour
250 g lard
90 g cold water
6 g salt
2,5 g sugar
Leftovers of this dough are also excellent for a simple apple pie.
Aspic for the filling
About 150ml vegetable broth
Aspic powder (enough to make it firm to the bite)
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Ever made pâté en croûte? All ingredients in the description or here: wurstcircle.com/recipes/pate-en-croute/
Looks great I’ll give it a try thanks for sharing, atb John.😀
Great recipe a classic
Wow!
Wonderful.
Looks delicious 👌🏻
😂😂
I think you should mention that the lard should be really cold during the Pâte dough making.
Preferably put into the freezer 1 hour beforehand.
Since otherwise the heat thats created in the food processor due to the chopping motion, will cause the fat to seperate & kind of like with puff or short crust pastry, will result in an oily greasy mess.
As a chef, naturally I already know this, but someone who isn't familiar with making a classic Pâte may not know this. Just saying...
Btw, your german accent is really strong. lol
Are you a chef or are you just a passionate home cook?
I think it's a real shame that old classic appetizers like Parfaits, Pâtes, Galantines etc are a lost art. And are slowly fading from existence.
Except maybe in France where they uphold the tradition of producing all these classics.
But if you look around restaurants in Scandinavia, Spain, Germany, Britain etc
It's a real rarity to even find these dishes on a menu, except its maybe a 3 star fine dining etablissement.
I think I'll do a Poultry liver parfait for new years eve. With maybe a port jelly or a cumberland sauce. And marinate the livers in some madeira and brandy.
I admire that you have executed this classic recipe.
Cheers !
You don't find these foods outside of France because it is strictly french food. Outside of this country nobody knows what a PEC is.