The Art of Pâté and Terrine "104" Country-Style Pork Pâté en Croûte

This is by far my favorite techqunie in the forcemeat world. I was shown this process with lots of pactienes, by my mentor Chef Olivier Anderini CMC. It was under his watchful eye that I had the most growth as a Garde Manger Chef. I have such a love for great Pâtés. This is one of the highest level of Pâté making possible. I would tell you that this one is the ture challenge, many skills are need. Such as a good forcemeat, tasty aspic, properly made dough, properly rolling/laying out doung in mold. 

Country Style Pork Pâté en Croûte 

Yield 1000g

Dough:

2 # Pâté Dough

20 oz bread flour, sifted

1 1/2 oz Dry milk powder

1/4 oz baking powder

1/2 oz salt

3 1/2 oz shortening

2 1/2 oz Butter

2 ea eggs

1/2 oz vinegar

8 to 10 oz milk

Place all the dry ingredients in the food processor  and pulse until dough is a fine meal. 

Next add the vinegar and eggs and pulse for five seconds.

Move to the mixer, add 4 to 5 ounces of milk, and knead for 3 to 4 minutes on medium speed, until  the dough forms a ball. Check consistency and add more milk if necessary. remove form mixer and knead by hand until smooth, allow thirty minutes to rest.

Forcemeat:

700g Pork cube

300g Pork Fat Back

2 small Shallots, minced/sweated

1 clove Garlic, minced/sweated

2 sprig Thyme

2 Tbsp Port

1 tsp Tcm

Garnish For Forcemeat:
30g Green Peppercorns

60g Pork fatback, small dice

60g Pistachios, blanched/peeled

10g Orange Zest

30g Truffle

5g each Thyme/Marjoram

70g Honey Ham, small dice

1 Tbsp Herb de Provence

 In a medium bowl place all items form the forcemeat except the for the garnishes and allow to marinate.  After about 1 day of marination grind thorough a medium plate. Take 1/3 of the mixture and pass through the fine plate on the grinder. Place mixture into the stand mixing bowl and begin to mix with paddle at medium speed. At this point add the reduction and continue mixing to make emulsion. Make a tester and adjust seasoning. Once the proper seasoning is acquired fold in by hand the garnish. Try one more test to taste final product for seasoning.

Reduction: 3 tbsp

1 ea. Shallots, slice thin

1 ea. clove Garlic, slice thin

5 ea. Peppercorns

3 sprig Thyme

1 ea. Bay leaf

1/2 cup White wine

3 Tbsp cup Orange Juice

1/4 cup Port

1 cup Pork Stock (fortified chicken stock with pork bones)

Place all ingredients into sauce pot to reduce except the port and fortified stock. Once the white wine reduces to about a tablespoon, then add the port and fortified stock. Reduce to about 3 Tbsp. Pass and cool.

Pâté Garnish:

Ham, sliced med (10)

To build Pâté:

Pâté Mold 

Crisco shortening

Bench flour

Rolling Pin

Water

Small paint brush

Toothpick

The two most inner circle cutters

Aluminum Foil

Take apart the mold and grease well with shortening. Put back together.

Being rolling out 1 # of the dough to about a 1/8”. Roll out as long as the mold and about four time as wide. Roll out on a cold surface add flour and flip to prevent sticking.

Measure the dough using the mold and trim the side (when measuring leave at least 2 inches lip).

Next using both hand lift the dough form the sides and lay dough in the mold, lining up the middle of the dough with the bottom center of the mold. Wiggling it on both side the dough will side in, then using your finger press dough into place.

Cut the sides out of the left over dough also leaving a 2 inch lip. Using the brush and water, brush the corner sides and place the side dough cut-out just over lapping and press in with finger. Making sure to create a seal, do this on both side.

Line the inside of the dough with the ham and then the leeks inside the ham, make sure to sprinkle gelatin in between and on top.

Pipe in the first layer of forcemeat and press down with a square spoon, making sure not to cut the dough. Continue piping the forcemeat in layers packing down each time to insure no gaps.

With finger tip press the outer side flaps to make thiner, then fold in the sides and then one side flap. brush with water and fold other flap and massage to make a seal.  Place in cooler and chill for 20 minutes. 

Remove for cooler and flip the bottom to the top, so that the seal is bake on bottom.

 Cut out the chemise and glaze with egg wash. Chill for 10 minutes and brush egg wash once more.

Cooking

Per heat oven to 450° f, cover the top of the pâté with aluminum foil and place into the oven straight into oven (north to south) for 15 minutes. Them turn 180°f for 15 more minutes. Rotate 90° and uncover the top and cook 5 minutes to brown the dough. Drop oven to 350°f and cook until internal temperature reaches 140°f about 20 minutes. Once 135°f allow to cook at room temperature keep a thermometer in. Cool until reaches 90°f and begin to add the aspic, until it is totally filled. Refrigerate for three day and then slice.