Pâté en croûte - delicious recipe with quite a few variation possibilities
In this video, I’ll show you how to make pâté en croûte. You can find the ingredients in the video description or blog article.
???? My free sausage making guide:
???? My dry-cured & cooked ham book:
????️ Ingredients:
Per terrine mold you will need:
400 g pork butt
100 g lean beef
250 g brown mushrooms
125 g bacon
75 g onion
65 g pistachios
50 ml cream
50 ml milk
50 g dry white bread
9.5 g salt
2.5 g cure#1 Alternative: normal salt - pâté will not be pink but rather grayish when cut
2 g black pepper
For the dough you need either ready-made puff pastry or alternatively, you make a lard pie dough yourself:
Make your own lard pie dough
325g flour
250 g lard
90 g cold water
6 g salt
2,5 g sugar
Leftovers of this dough are also excellent for a simple apple pie.
Aspic for the filling
About 150ml vegetable broth
Aspic powder (enough to make it firm to the bite)
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???? Contact:
I am happy to get any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com
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???? Music:
Good Morning by Amine Maxwell
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Pie Crust Dough (Pâte Brisée: Part 1)
The first video in a series of video cooking lessons that teach you how to make pie crust. Explore the ingredients, utensils, and cooking techniques that are used to make pie crust dough (pâte brisée) in this video cooking class with Dawn Viola, the 2009 Crisco National Apple Pie Champion for Chef2Chef.net.
Pâte Brisée (Shortcrust Pie Dough) Recipe | Artisanal Touch Kitchen
Pâte brisée (shortcrust pie dough) is a buttery, flaky, and versatile pastry. It’s the perfect choice for all of your favorite pies-sweet or savory!
Pâte Brisée is one of the essential pastry recipes I think every baker should know. Make it sweet or savory, deep dish or a fancy tart, hand pies or free-form galettes...there are so many options. When it bakes, the butter makes the pastry so flaky and the flavor is irresistible.
The flavor and texture are so much better than anything you can get at the grocery store. Plus, it comes together so fast! With a freezer stocked with pâte brisée, you can pull together an amazing dessert in no time!
What you need to make Pâte Brisée:
300 grams all purpose flour
12 grams granulated sugar
10 grams salt
227 grams butter, unsalted and very cold
60 grams ice water
For step by step instructions and a printable recipe card, head over to my blog:
Pate Brisee | Delicious French Pie Crust | All Butter
Published September 28, 2022
This crust takes less than 5 minutes to assemble in a food processor. Form it into a disk and refrigerate it for easy rolling. Use this recipe for single or double crust pies. You will love the flakiness of this crust.
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You can find this recipe under Desserts.
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Shortcrust pastry ( pate brisee ) recipe
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For the perfect flaky pie crust see this video recipe from GialloZafferano, Italy's #1 food website!
Find this and many more recipes on the Giallozafferano App in English
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Hi GialloZafferano viewers and welcome to our kitchen. I'm Sonia and today we'll be making a shortcrust pastry dough a traditional French recipe perfect for deserts but also for savoury pies. Let see what we'll need:
• A quarter cup of ice water
• 1 ½ cups of flour • 7 tablespoons of cold butter
• And a pinch of salt
Let's see how to make it
To make the dough it's very important that the ingredients and tools used in preparation are very cold. It's a good idea to place the bowl and blades of your food processor in the fridge or freezer before using them. Now add the flour to the processor, the cold butter cut into cubes and a pinch of salt. Close the processor and run it until the mixture looks like a coarse sand. As you can see, you only need a few seconds to get to that point.
Pour out your flour mixture onto a worktop and add the ice water. Bring it together very quickly to keep the mixture from getting warm. Because you want to keep it as cold as possible, if you have a marble, glass or metal surface to work on, it would be best. Also, to help with rolling out the dough if you have a hollow rolling pin, you can fill it with ice. Now, add the ice water and bring everything together as quickly as possible.
Here's our pastry dough. The quantity in this recipe is enough to cover a 9 and a half to 10 inch diameter cake pan. This recipe makes a neutral flavoured dough which can be used in sweet dishes like tarte tatin or savoury ones like quiche Lorraine. Now before using the dough, wrap it in saran wrap and let it rest in the fridge for 30 to 40 minutes. If you'd like you can prepare the dough 1 or 2 days in advance. Keep it in the fridge and take it out about an hour before using so it's easy to roll out.
After it's rested in the fridge, roll out the dough with a rolling pin. The thickness will depend on what you're making—for example, for a pie one eighth of an inch will do. For smaller tarts, roll it a bit thinner. Another thing -- if you don't have a processor to complete the first step, you can also do it by hand by putting the ingredients in a cold glass bowl and mixing together as quickly as possible, however in theory this will result in a dough with a different consistency. From Sonia at GialloZafferano, see you next videorecipe.
How to Make Perfect Shortcrust by Hand - Pâte Brisée
Delicious flaky shortcrust pastry dough, also known as pie dough, is used for sweet and savoury crusts for dishes such as pies, tarts, quiches and barquettes (mini tartlets). This dough is easy to make and perfect each time; make it in minutes! The dough can be made without an egg, called pâte a foncer. Shortcrust pastry is the perfect container for wet garnishes.
Video extracted from a live show.
Prep Time: 10 Min
Cooking Time : 0 Min
Rest Time: 15 Min
Total Time: 25 min
Makes: enough for a 6 tart pan or 2tart pans
Ingredients:
1 cup (120 grams) of all-purpose flour
1/8 teaspoon salt (pinch)
2 ounces (60 grams) unsalted butter, cold
1½ to 2 tablespoons cold water
1 egg yolk, optional
Preparation steps:
Sieve the flour into a large clean bowl and add it along with the butter and salt. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm. Care must be taken to ensure that fat and flour are blended thoroughly before the liquid is added.
Make a well in the centre of the mixture, and add the water to the mixture. Stir with your fingertips until the dough binds together. Add more cold water a teaspoon at a time if the mixture is too dry. The dough should feel like modelling clay when touched.
Wrap the dough in cling film and chill for a minimum of 15 minutes, up to 30 minutes.
Note: The dough can also be made in a food processor by mixing the flour, butter and salt in the processor's bowl on a pulse setting. When the mixture resembles breadcrumbs, add the water slowly through the funnel until the dough comes together in a ball. Wrap in cling film and chill as above.