Main ingredients
pork neckchicken breastpickling saltsugarblack pepperport wineeggsaltshallotItalian parsleybutterstarchall-purpose flourwaterwhite vinegarbutton mushroomspistachioscanned foie gras moussepowdered gelatin
YOOXICMAN Pâté en Croûte
A traditional French culinary art dish, filled with tender meat and rich foie gras inside a crispy pastry crust, then chilled and served cold.
Ingredients needed 6 servings
Recipe
Cooking tips
- The croûte dough has a very high butter content and becomes soft quickly at room temperature, so shape it immediately after removing from the refrigerator to maintain its form.
- When covering with the lid, seal the dough seams completely and be sure to make steam vents to prevent the pâté from bursting in the oven.
- As the meat cools, it shrinks and creates gaps inside the croûte. Fill these gaps completely with the port wine aspic to achieve a beautiful cross-section when sliced.
Recommended for
- Those who want to challenge themselves and recreate the pinnacle of authentic French haute cuisine at home.
- Those who wish to present an artistic dish that captivates both the eyes and palate of guests at a special home party or anniversary.
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