How to Make the Ultimate Pâté en Croûte

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 Butcher & 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. #butcherandcleaver #pateencroute #charcuterie Sign up for a ChefSteps Studio Pass subscription: Recipe: Pâté en Croûte: [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: Buy a Breville Bakery Chef™ Stand Mixer: Buy a stencil: Buy a pâté mold: Buy a blowtorch: Follow us: 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: