Pâté en croûte
- #Starters
- Share
Pâté croûte with Ventoux pig, guinea fowl from the Mas de la Gabelle and a grape must vinaigrette
Preparation : 90 min
Cooking : 60 min
The recipe of Pâté en croûte is pairing well with a red Châteauneuf-du-Pape rouge of Domaine de Tout Vent of Yann Mousset.
Hugo LORIDAN-FOMBONNE
Chef de cuisine - Hostellerie des Fines Roches
Disciple of Escoffier
Time of preparation for the pâté en croûte and 1h30 + 1 night's rest before savouring it.
Equipment: Foil mixer / Robot coupe or Blinder / rectangular cake-mould or for pâté croute /a bowl
Equipment: Foil mixer / Robot coupe or Blinder / rectangular cake-mould or for pâté croute /a bowl
Ingredients
Dough
- Flour T55 : 0.500 Kg
- Softened butter : 0.160 Kg
- Olive oil : 1 tablespoon
- Fine salt : 12 Kg
- Egg yoke : 2 Pièces
- Water: 0.150 L
Stuffing
- Ventoux pig breast : 0.500 Kg
- Guinea fowl leg
- 2 pieces of guinea-fowl supreme
- 2 whole eggs
- 1 cream : 0.100 Kg
- Must of Châteauneuf-du-Pape : 0.050 L
- Salt and pepper
Veal jelly
- Veal stock.: 0.500 L
- Jelly clear : 0.025 Kg
- Gelatine : 4 pieces
Grape must vinaigrette
- Mustard of grape must : 0.100 Kg
- Olive oil : 0.300 L
- Balsamic vinegar : 0.100 L
- Salt and pepper
Preparation
Make the dough for pâté croute. In a mixer with a foil, add the flour and salt, then the softened butter, (before cut it in small cubes. It must be slightly softened, to incorporate smoothly to the flour). Make it turn speed 3. Then add the olive oil, the egg yokes and end with water. Let the dough kneed 1 to 2 min and put in the fridge covering with a film.
For the stuffing, make a mousseline stuffing with a robot coupe or a blinder : cut one of the two guinea-fowl supreme in small pieces, put it in the robot coupe, season with salt and pepper and blend for 1 min. Add the whole egg, blend again and let the robot coupe turn to add the cream in 3 to 4 steps. Your mousseline stuffing is ready !
Set the mousseline stuffing aside in a bowl (a mixing bowl if you have one), add the pig breast cut in chunks of about 1.5 to 2 cm, same for the guinea fowl supreme, debone the guinea fowl leg, remove the skin and also cut it into chucks. Season with salt and pepper, add your Châteauneuf-du-Pape's must (as a substitute you can use Cognac), mix it well and keep in the fridge.
For the vinaigrette, in a mixing bowl, throw a pinch of salt and pepper, add your balsamic vinegar, blend to dissolve the salt and pepper. le sel et poivre. Incorporate the mustard to the grape must, blend again and gradually add the olive oil to obtain a homogenous texture. Keep in a cool place.
The assembling and cooking, take the dough out of the fridge, spread it out with a rolling pin, give it a rectangular shape, larger than your mould on each side in order to completely cover your stuffing. Put the stuffing in the middle of the dough and then fold the dough on top of the stuffing.
Stick the dough extremities with yolk. Put some dough aside to cover the whole pâté at the end of the assembling in case the stuffing is not completely covered. Butter your cake mould and put your pâté inside. On top of your pâté, using a little round cutter, make a chimney (dig a hole in the dough down to the stuffing) so that the water inside the meat can come out and thus avoid soaking the pâté. Cook in the oven for 45 to 50 min at 180 degrees celsius.
After cooking, set your pâté croute aside for one night in the fridge. The next day boil your veal stock, add the jelly clear and gelatine. Pour your veal jelly through the chimney and keep in the fridge for at least 2 to 3h (the morning for the evening is better). Then with a small knife, remove it from its mold. Don't forget the grape must vinaigrette when serving.
Bon appétit.
For the stuffing, make a mousseline stuffing with a robot coupe or a blinder : cut one of the two guinea-fowl supreme in small pieces, put it in the robot coupe, season with salt and pepper and blend for 1 min. Add the whole egg, blend again and let the robot coupe turn to add the cream in 3 to 4 steps. Your mousseline stuffing is ready !
Set the mousseline stuffing aside in a bowl (a mixing bowl if you have one), add the pig breast cut in chunks of about 1.5 to 2 cm, same for the guinea fowl supreme, debone the guinea fowl leg, remove the skin and also cut it into chucks. Season with salt and pepper, add your Châteauneuf-du-Pape's must (as a substitute you can use Cognac), mix it well and keep in the fridge.
For the vinaigrette, in a mixing bowl, throw a pinch of salt and pepper, add your balsamic vinegar, blend to dissolve the salt and pepper. le sel et poivre. Incorporate the mustard to the grape must, blend again and gradually add the olive oil to obtain a homogenous texture. Keep in a cool place.
The assembling and cooking, take the dough out of the fridge, spread it out with a rolling pin, give it a rectangular shape, larger than your mould on each side in order to completely cover your stuffing. Put the stuffing in the middle of the dough and then fold the dough on top of the stuffing.
Stick the dough extremities with yolk. Put some dough aside to cover the whole pâté at the end of the assembling in case the stuffing is not completely covered. Butter your cake mould and put your pâté inside. On top of your pâté, using a little round cutter, make a chimney (dig a hole in the dough down to the stuffing) so that the water inside the meat can come out and thus avoid soaking the pâté. Cook in the oven for 45 to 50 min at 180 degrees celsius.
After cooking, set your pâté croute aside for one night in the fridge. The next day boil your veal stock, add the jelly clear and gelatine. Pour your veal jelly through the chimney and keep in the fridge for at least 2 to 3h (the morning for the evening is better). Then with a small knife, remove it from its mold. Don't forget the grape must vinaigrette when serving.
Bon appétit.
