The easiest recipe of “pate en croute”

レシピ

Processed with Focos

2023.07.18

Hello and good evening,

This is Yugo, from Japan Tokyo “bistorot SEMAILLES” !!

Today, we will be sharing the recipe for making Pate en Croute. Our focus will mainly be on creating the shape by lining the mold with the puff pastry.

This is a recipe for professional chefs.

We will also be sharing the recipe for the filling and the jelly that goes on top.

So let’s get started!

pate en croute

Recipe:

Our Pate en Croute mold looks like this:

(dimensions – Width x Depth x Height (mm): 250x65x75)

Please adjust the quantities as necessary since it seems to be out of stock at the moment.

1. Puff Pastry
Cake Flour…180g
Bread Flour…180g
Unsalted Butter…180g
Salt…a pinch
1 Egg + Water…90g

Mix the dry ingredients and cold, diced butter in a food processor until it becomes sand-like. Add the beaten egg mixture and continue to mix. When it comes together, remove from the processor, shape it on a table, wrap it in cling film, and let it rest in the fridge overnight before using.

2. Filling
Pork arm meat…250g
Guinea fowl breast…250g
Pork liver…250g
Foie gras…250g
Port wine, brandy…a little bit
Salt…12g
Sugar…15g
1 egg
Your favorite spices

Marinate each meat with salt and sugar overnight. Foie gras and pork liver with liquor as well. Mince pork and liver. Cut chicken breasts into large pieces and foie gras into about 1cm cubes. Mix them together with the egg and add whatever spices you like. We mainly use black pepper, sage, allspice, cat Epis, and garlic in my bistro.

3. Port Wine Jelly
Port wine…700g
Brown stock…300g
Sheet Gelatin…23g
Salt…15g
Egg whites…150g

Aromatic Vegetables…as required
Mix all the ingredients except gelatin in a pot, and clarify the mixture like when making consommé. Once clarified, dissolve the gelatin and strain it.