Pâté en croûte: what is it and how do you make it?

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Creamy on the inside and crispy on the outside: pâté en croûte is typically a case of the best of both worlds. Many star chefs love to spend a night for it; the dish is as laborious as it is delicious. We have already selected the most important information, tips and of course a recipe for an unforgettable pâté en croûte for you.

The elements

The classic taste bomb consists of a luxurious meat-based pate, supplemented with a varying composition of fruit, nuts, vegetables, herbs, eggs and alcohol. Baked in a terrine form (not to be confused with the dish terrine ) and covered with a layer of jelly, it is recognizable by its richly decorated brisket jacket.

The variations and combinations are endless. One thing is certain: whether it’s a basic version with minced veal and egg or an over-the-top version with foie gras and truffle, it’s a dish that you and your taste buds won’t soon forget.

A piece of history

France’s best charcutiers have been elevating pâté en croûte to a form of culinary art since the Middle Ages. Fun fact : initially the decorated crust only served as protection during the cooking and storage process. Only after the 17th century was the recipe of the crust adapted to the mouth-watering addition it is today. Something for which we are very grateful to the French.

Believe it or not, an annual world championship has even been established to honor the artisanal way. However, the composition continues to evolve; now there are also versions that are loosely based on a bouillabaisse and on the Vietnamese báhn mì . In any case, the French continue to love it: they consume around 6.5 million (!) kilos of it every year.

 

Tips

If it had been made in a jiffy, we would have done it every weekend. A pâté en croûte, however, requires considerably more time and love than the ‘normal’ terrine without crust. It is therefore not surprising that there are countless online forums where the pitfalls are discussed in detail. We have listed the most important tips & tricks for you:

• The brisket can make or break the pâté en croûte, so make sure you roll it out evenly, with a thickness of between three and six millimeters. Thin enough for a nice crunch, thick enough to hold it all together. Also triple check whether all dough seams are closed properly to prevent leaks.

• The jelly (which you only pour on the pâté later) plays an equally crucial role: it separates the filling from the dough and thus prevents everyone’s worst nightmare: a soggy crust.

• And last but not least : the chimney. You read it right. If you want to avoid a pâté-and-explosion, make holes in the top of the dough and insert some ‘chimneys’ made of aluminum foil. This gives cooking vapors the opportunity to escape.

master butcher

Get started yourself

Getting your visit down and letting yourself be showered with oohs and aahs? Thank goodness the holidays are just around the corner: the perfect opportunity to roll up your sleeves and crush everyone (including yourself) with a homemade version.

Chef Bruno Albouze has created a foolproof recipe for pâté en croûte (including video!) so you can’t go wrong anymore.

Slightly less time and patience but still acute cravings? Get your portion of luck at Slagerij de Leeuw or Chateaubriand or order it in advance at De Pasteibakkerij in Amsterdam. For the complete restaurant experience, we can heartily recommend the pâté en croûte from Slagerij de Beurs and that from Bouchon du Centre .

How do you serve it

Homemade or self-bought: a piece of pâté en croûte is best at room temperature. Eat it as a starter with some cornichons and a lick of mustard, or as a main course accompanied by a light salad.

Bon appetit!


Source: Culy by culy.nl
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