Poultry & foie gras pâté en croûte

Poultry & foie gras pâté en croûte

Fabien Pairon
Difficulty Icon
Beginner
Recipe Time Icon
45m
5
Videos
A traditional terroir recipe: poultry pâté en croûte by MOF Chef Fabien Pairon, with foie gras, crunchy pistachios and shallots candied in Port wine.
Poultry & foie gras pâté en croûte
Completion time
Preparation
45m
Baking
50m
Resting
29h
Techniques taught
  • Making a marinade
  • Dicing
  • Seasoning meats
  • Cut a piece of poultry
  • Deveining a piece of poultry
  • Crushing dried fruit
  • Chopping a shallot
  • Peeling a shallot
  • Candying shallots in Port
  • Preparing a port reduction
  • Rolling out sweet pastry dough
  • Flour a work surface
  • Lining a tall ring
  • Lining a ring
  • Blind baking a dough using a ring
  • Preparing a shiny egg wash
  • Egg washing a dough with a brush
  • Assembling a pâté en croûte
  • Sealing a pâté en croûte
  • Egg washing a dough with a brush
  • Scoring a product before baking/cooking it
  • Baking a pâté en croûte in the oven
  • Cooking meat
  • Making a chimney
Discover the first step of this course for free

Step 1 : Meat preparation & salting

Fabien Pairon
Fabien Pairon
Best Craftsman of France (MOF), Cooked meat & Catering | Educator & Artisan
Best Craftsman of France (MOF), Cooked meat & Catering | Educator & Artisan

Step 2 : Filling: porto candies shallots and pistachios

Step 3 : Preparing and blind baking a pâté dough

Step 4 : Assembling the pâté en croûte

Step 5 : Baking& cutting the pâté en croûte

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