Pâté en croûte recipe | Taste of France®
This recipe for pâté en croûte from chef Yohan Lastre requires a lot of time but it’s totally worth it!
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Cooking tools:
Ingredients
- rectangular metal pâté en croûte mould
- Instant-read thermometer
- 1 1/8 ounces 32 g gelatin sheets
- 4¼ cups 1L chicken or vegetable broth
- ¼ cup 60 ml ruby port
- 11 tablespoons plus 1 teaspoon (160 g unsalted butter)
- 1 egg
- 1 pinch sugar and 1 teaspoon salt
- 3 tablespoons plus 1 teaspoon (50 g water)
- 2½ cups 250 g all-purpose flour
- 12 ounces 350 g boneless and skinless chicken breasts
- 10½ ounces 300 g boneless chicken thighs
- 12 ounces 350 g pork belly, trimmed of fat
- 12 ounces 350 g pork tenderloin
- 1 ounce 28 g fleur de sel sea salt
- Freshly ground black pepper (about 15 turns of the pepper mill)
- 1 pinch quatre épices spice blend
- 1/3 cup 80 ml white wine
- 4¼ ounces 120 g pistachios
- 1 tablespoon 14 g butter, softened, to grease the mould
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