
Pâté en Croûte
Recipe courtesy of Sam Jett, Director of Operations, Patchwork Productions. (Audrey, Joyland, The Continental)
Ingredients
- Ingredients for Pâté Farce
- pork butt - 6,000 gms.
- venison/rabbit/chicken - 1,500 gms.
- bacon - 1,000 gms.
- chicken livers - 1,152 gms.
- yellow onion - 550 gms.
- shallots - 187 gms.
- garlic - 35 gms.
- picked parsley - 188 gms.
- salt - 187 gms.
- thyme - 20 gms.
- pâté spice mix - 25 gms.
- madeira - 150 gms.
- Ingredients for Pâté Spice Mix
- ground coriander - 100 gms.
- ginger powder - 100 gms.
- ground white pepper - 100 gms.
- ground clove - 100 gms.
- ground mustard - 100 gms.
- Ingredients for Brisee Dough
- all-purpose flour - 2,016 gms.
- salt - 32 gms.
- frozen butter - 1334 gms.
- ice water - 710 gms.
- Ingredients for Aspic
- stock - 3,000 gms.
- dark soy - 255 gms.
- Cabernet vinegar - 200 gms.
- truffle juice - 400 gms.
- port reduction - 200 gms.
- sorghum - 150 gms.
- egg white powder - 2%, by weight
- hot tea water - 300 gms.
- powdered competition gelatin - 65 gms.
Instructions
Procedure for Pâté Farce
- Rough chop and mix base together.
- Vacuum seal in bags and let marinate for 24 hours.
- Grind through large die. Chill mixture and vacuum bag.
Procedure for Pâté Spice Mix
- Using a spice grinder, grind all ingredients separately and combine.
Procedure for Brisée Dough
- Using the grater attachment for the robot coupe, grate the frozen butter, being sure to collect all the butter from the machine attachment.
- Place the flour and salt in the large standup mixer on low with the paddle attachment.
- Add the butter in thirds. Once incorporated, stream in the ice water.
- Make sure to scrape the paddle attachment free of butter to properly incorporate.
- Vacuum-seal dough pucks into 1,200-gram bags.
Procedure for Aspic
- Add all top ingredients to a stock pot, and sheer in the egg white powder.
- Set pot on French top at appropriate temp to form your raft to properly clarify the aspic.
- Once crystal clear, pass the liquid through a fine mesh strainer lined with a coffee filter, going ladle by ladle, making sure not to break the raft.
- Hydrate your gelatin in the hot tea water using a stick blender. Incorporate gelatin liquid into the clarified aspic.
- Bring to a boil. Pass and chill.