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Pate En Croute Mould

To line the pate with a butter crust you just roll out a rectangle of dough paint two sides of the dough with egg wash then pinch it together to make a pouch.
Pate en croute mould. Pâté en croûte is a french specialty for pork terrine and the use of a pate en croute mold is absolutely essential for the success of this elaborate recipe. Roll out the dough to a thickness of about 1 8 to in 4 to 5mm then line the mould with the dough going all the way up the sides. Lay the pouch inside and then press it up against the sides to help it take the form.
Oval round or rectangular. Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment and cream with salt and sugar on medium high speed then add cornstarch and mix until homogenized on low speed. Mix in one third of the flour and add remaining flour.
All customers get free shipping on orders over 25 shipped by amazon. Pour in the egg water and white vinegar and mix until smooth on medium speed. 2 scrape the filling into the mould do not fold the dough over the top.
Pate terrine mold with hinges non stick 3 wide x 3 high 80mm wide x 80mm high 12 long. Terrine molds come in a non stick material and in a variety of shapes. 3 preheat the oven to 400 f 200 c.
5 0 out of 5 stars 3. 1 grease the mould with the butter.
Source : pinterest.com