Go to the Recipe: Pâté en Croûte
BRAVO! This is a masterpiece. I love eating Pate en croute but I do not think I could ever make one such as beautiful as this one!
Love everything about this. First Chefsteps recipe I will not make, not due to the instructions just way over the top. Thank you for making this.
This is amazing. This is the stuff I come to ChefSteps for. Kevin is awesome, really loved the porchetta and the Christmas pudding as well. Keep this kind of stuff coming!
Legendary!
Thank you for doing more old-school French dishes.
Of the most complex projects that I have been after for a long time. thank you for the detailed recipe and step by step process, I'm surely going to give this a go very soon! Thank you so much!
What happened to the Recipes gallery? I can't explore/look for interesting recipes to make anymore. I have to either look at whatever is featured or know what I want to make to search for it? Come on guys.
Amazing! Kevin is a beast!
Is it possible to make it withou curing salt? How can I substitute it? Living on an island in the Caribbeans and cannot find any!
If I’m doing the aspic hack, how much liquid should I have after I strain out the star anise etc? It seems too liquid at room temperature even with the 6 sheets of gelatin.
Thanks for reaching out. It's important to note our gelatin sheets weight within this range, 2.5-3 g each. For 60 g silver leaf gelatin I would use about 10-11 sheets. The weight of the liquid after cooking should be about 850 g.
