How to Make the Ultimate Pâté en Croûte
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- čas přidán 24. 07. 2024
- Pâté en croûte is a pâté or terrine wrapped in a pastry crust. Sounds simple, right? And yet it’s the pinnacle of the charcutier’s craft. Few preparations have as many different components, and to make a decent pâté en croûte, you need to get every last detail right. For the most beautiful (and delicious) versions of the dish, every element has to be executed near perfectly. That’s why we recruited Kevin Smith of Seattle’s Beast & Cleaver to show us how to make his award-winning pâté en croûte-a labor-intensive process that takes at least 4 days. The mosaic-like pâté en croûte-beautifully seasoned and spiced pâté dotted with foie gras, boozy prunes, pistachios, and boudin noir, enveloped in a seamless buttery pastry crust-is a work of art. #beastandcleaver #pateencroute #charcuterie
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Recipe:
Pâté en Croûte: chfstps.co/48auyW2
[Time codes]
0:00 - What Is Pâté en Croûte?
1:12 - How to Make Pork Farce
4:23 - How to Make Boudin Noir
6:07 - How to Make Aspic
9:35 - How to Make the Pastry for Pâté en Croûte
16:07 - How to Make the Decorative Pastry Pieces
18:41 - How to Make and Apply the Tuile Paste
22:28 - How to Make Two Types of Egg Washes
23:33 - How to Assemble Pâté en Croûte
32:37 - How to Bake Pâté en Croûte
34:50 - How to Cool and Add Aspic to Pâté en Croûte
37:27 - How to Use a Blowtorch to Unmold Pâté en Croûte
39:05 - The Big Reveal: Cut and Serve
Equipment:
Buy a meat grinder: www.amazon.com/LEM-Products-1...
Buy a Breville Bakery Chef™ Stand Mixer: breville.oie8.net/n1g6B7
Buy a stencil: www.jbprince.com/pastry-tools...
Buy a pâté mold: www.amazon.com/Pate-Terrine-h...
Buy a blowtorch: www.amazon.com/gp/product/B01...
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ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: www.chefsteps.com/ - Jak na to + styl
This is the most Chefsteps-like video that Chefsteps has ever made. Thank you for continuing to make these videos.
PS: What camera is that? Is that a Sony Burano? Blackmagic Studio? Intrigued.
Maybe, though I think the apple pie video can at least rival it.
This is almost too funny! I looked online for references about how to make Pâte en croûte less than 5 days ago, for culinary school. Not much came up...And now after I have made it - one of my favorite channels makes a video about how to make it!
Not just a video but like a real in depth dive into it like their premium content 😂
Better to make it and see where your faults then to make this and expect perfection.
i literally opened this because of how blown away I was by the pate en croute i had at beast and cleaver last month, only to hear the voice of the chef who served me lol. amazing
flipping the bird while holding the championship award sure is a vibe
Where? I must have missed it! I was stunned by the worker who disappeared in an instant! LOL🤣
The Beef Wellington next to this one is a walk in the park. True mastery.
this.. this is free content?... insane.
I LOVE CZcams. Except the censorship. But nothing can be done about it. Love this content
The best cooking demo ever...great work !!
I think I’ll make this for the Super Bowl party tonight
43min is crazyyyy. Also probably the most detailed video about this
So my SPAM topped with canned cranberry sauce doesn't make the cut?😅
Just add a croissant and you're there
@@aseq2Has to be from Costco though. None of that canned biscuit stuff.
What a delight! A true master of his craft and really great at explaining too!
This was incredible. I truly love stuff like this. Endless technique and probably something I’ll never attempt (although I’ve said that before and spent weekends in the kitchen haha) but I love watching pros doing their thing and I always get something out of seeing the steps. Thanks again!
Excellent Job! Really beautiful result, i like as well the final touch with the pattern outside. As well very good explained from chef. All Cooking videos should be like this... Best greetings from a chef from Bremen Germany 🇩🇪
One word -- Amazing! I have made a pate I personally translated from a French recipe. It's nice to see someone actually do it!
A truly amazing tutorial!!! A masterpiece! Cheers from Buenos Aires (AR)
This is what chefsteps is about! Fantastic!
respect to this guy that is impressive in every single way
Fantastic! This is on a rather different level than, say, Gordon Ramsay making scrambled eggs.
Thats perfect
This is the best pâte croute I ever saw Bravo look very tasty and not dried, In France we say Pate croûte .....
Absolutely stunning. I hope to hit that level craftsmanship in my work one day.
That was epic!
Idc this was 43mins long. In fact I’m grateful for it. I was on edge of my seat more than any horror movie- of interest
Great demo!
Masterful 👍👏👏
Absolutely Awesome and Informative! Thank you!!!!!!!
Kevin is an art
I want to eat this so badly, looks amazing and I bet it tastes better.
Nice! Would love to see Kevin do a very thick book of his recipes and techniques.
What a stunning recipe and amazing process.
I would so loved to make this but ive lost the passion to create recently, something i thought would never happen!
Fascinating to watch all the same
Insano!
Lovely result !! :O But, if I may, as a big fan of Pâtés en croûte and as a French man, I don't agree with or at least I would not recommend Dijon mustard when you eat it. A pâté en croûte is absolutely delicious with lettuce seasonned with a lovely dressing and pickled onions/shallots (and cornichons which are optionnal to me).
Loved this video though !! I'd love to have my lids like yours when I make mine !!!
🐐 🐐!
Very nicely done. The only improvement to this would be a layer of apple/apple sauce with the boudain noir for a classic combo.
Finally... oh my lord
yha he learned a new word "mosaic" he did real good he did
Did you guys film the porchetta recipe at the same time as the Pâté en Croûte. If so, madness.
Also, I'm amazed by how much he is able to discern using his hands. That's some serious technique. Amazing.
We filmed it over 3 days, you can spot the porchetta in the ovens for some of the parts of the pate.
I saw it! That's crazy. Thanks for the consistent, and incredible production quality. Cheers
It’s Paté Croûte !
amazing. this looks like what rich people eat in a post apocalyptic future.
That's Peasant En Croûte :)
Ahhh….a labor of love 🍖
Any references for the tuile mold he used?
Description's a bit off -- Beast & Cleaver, not Butcher!
Incredible video.
finally some good content
I have not made pate since culinary school. Lol. I live in Seattle, what does one of these cost to buy?
Kevin sells it by weight at his shop in ballard.
What's the fan speed??
Listening to the first minute, I was like, "there's no way this'll fit into a 10-minute ChefSteps video." 😅 Little did I realize I'd be watching a 43-minute long video on pâté.
Hope you enjoyed it!
@@chefsteps - Very much so! Gonna be honest, idk if I'll ever make Pâte en Croûte, but I learned a ton of techniques. The use of aspic to fill up any spots as the filling cools and settles/shrinks was particularly interesting.
Fancy pork pie
Very very fancy pork pie
Frigging expensive dish
I also think you could take a quality bone broth and cook it down but not sure
💚🇧🇷
Dude, this is complicated cooking. Couple things - that tackiness he's talking about...there's some kind of activation that happens when thr protein meets salt. Seasoning it first really makes the difference. I'm kinda scared to make any pate I can't put a weight on top afterwards. Pretty incredible video - I'll be checking out his shop soon too
Can you demonstrate how to pass of chopped up hot dogs as goose Pâtè?
Like chef Jean-Pierre would say:
This is not the “darling the children are hungry” sort of recipe
My final in Culinary school was a smoked turkey breast pate en croute. I passed.
take a shot every time they say mosaic
علي موحان🧡🧡🧡💋🧡💋🧡💋🧡😘🧡😘🧡😘😘🧡😘🧡😘🧡😘😘🧡😘🧡😘😘🧡😘🧡😘🧡😘😘💟🧡💟🧡😘😘🧡😘🧡💟🧡😘😘🧡😘🧡😘🧡😘🧡😘🧡😘😘🧡😘🧡🧡
This man does not believe in utensils.
i dont get pates, they mostly taste metallicy from any liver in there
Hate to be a stickler for the details but the collagen turns into gelatin when you boil it like that
True, but he’s clearly an artist more than a scientist using the technical terminology.
Second!
First
An English man using Fahrenheit is most confusing
have you not heard of a sausge roll?
Patè already looks weird to me, but once I seen you just pour all that pig blood in it that officially lost me 😦
Looks like shite
Holy cow that looks gross. Please tell me this is satire
How, it looks amazing
Go to france and try it, it’s probably the singke greatest french dish in history.