|
Pate En Croute Recipe

Ensure the pastry is not torn or pierced in any way.
Pate en croute recipe. 1 melt the butter let it cool then pour it into a mixing bowl. For 1kg of meat 12g salt. 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.
Bake at 350 f 175 c to an internal temperature of 157 f 69 c after it is baked and cooled the gap at the top of the pâté is filled with a flavored aspic about pates terrines. 2 add the remaining ingredients. The traditional french pâte is made from a mixture of pork and veal although modern recipes also use other types of meat such as rabbit or chicken.
For the pork marinade. 1 truffle fresh or in a jar. Make the flaky pastry dough.
200g duck foie gras raw. The strips should be fine and regular. 300 to 400g duck foie gras partially cooked.
Then add 8 tablespoons cognac mix well and marinate for 2 hours. Slice pork thinly across the grain. Pour in the egg water and white vinegar and mix until smooth on medium speed.
Cut the ham 450gr heel and 450gr pork loin boneless pieces. Meanwhile in skillet melt butter over medium heat. Roll out of the pastry and use to line loaf tin so that pastry hangs 1 cm over each side of the tin.
Source : pinterest.com