i literally opened this because of how blown away I was by the pate en croute i had at beast and cleaver last month, only to hear the voice of the chef who served me lol. amazing
This is the most Chefsteps-like video that Chefsteps has ever made. Thank you for continuing to make these videos. PS: What camera is that? Is that a Sony Burano? Blackmagic Studio? Intrigued.
This is almost too funny! I looked online for references about how to make Pâte en croûte less than 5 days ago, for culinary school. Not much came up...And now after I have made it - one of my favorite channels makes a video about how to make it!
Excellent Job! Really beautiful result, i like as well the final touch with the pattern outside. As well very good explained from chef. All Cooking videos should be like this... Best greetings from a chef from Bremen Germany 🇩🇪
The ”pâté en croûte” used to be the work (craft) of the pâtissiers in France, because of the need of both knowledge of pastry and accuracy. Et voilà et bravo pour votre tres belle realisation.
This was incredible. I truly love stuff like this. Endless technique and probably something I’ll never attempt (although I’ve said that before and spent weekends in the kitchen haha) but I love watching pros doing their thing and I always get something out of seeing the steps. Thanks again!
Came here to see what the ingredients and elements of the dish are, stayed from start to finish because how fascinating and masterfully done everything is!
Rocket science looks like child’s play compared to this heroic endeavor. Bravo and congratulations on a monster of a video. It’s like the great pyramids - I’ll never build one but I love knowing how it’s made! Thanks for sharing.
Looks great , I made a similar pate for Xmas a couple of yrs ago, it was very nice, but i didn’t do it encrout, and didn’t have the prunes or blood sausage. But this is similar but very different at the same time. Ive made few pates and pies but the secret I’ve learned is all about seasoning, it’s so easy to to underseason it. And then letting t mature for a few days before you eat it. It really makes all the difference
Fabulous vid, loved it. If I may ask, where can I buy that decorative tuille sheet. I’ve never seen that before to apply the activated charcoal. I’d love to know where I can buy this if you’d be so kind. Thank you. Once again fab video.
What a stunning recipe and amazing process. I would so loved to make this but ive lost the passion to create recently, something i thought would never happen! Fascinating to watch all the same
Lovely result !! :O But, if I may, as a big fan of Pâtés en croûte and as a French man, I don't agree with or at least I would not recommend Dijon mustard when you eat it. A pâté en croûte is absolutely delicious with lettuce seasonned with a lovely dressing and pickled onions/shallots (and cornichons which are optionnal to me). Loved this video though !! I'd love to have my lids like yours when I make mine !!!
Did you guys film the porchetta recipe at the same time as the Pâté en Croûte. If so, madness. Also, I'm amazed by how much he is able to discern using his hands. That's some serious technique. Amazing.
Listening to the first minute, I was like, "there's no way this'll fit into a 10-minute ChefSteps video." 😅 Little did I realize I'd be watching a 43-minute long video on pâté.
@@chefsteps - Very much so! Gonna be honest, idk if I'll ever make Pâte en Croûte, but I learned a ton of techniques. The use of aspic to fill up any spots as the filling cools and settles/shrinks was particularly interesting.
Dude, this is complicated cooking. Couple things - that tackiness he's talking about...there's some kind of activation that happens when thr protein meets salt. Seasoning it first really makes the difference. I'm kinda scared to make any pate I can't put a weight on top afterwards. Pretty incredible video - I'll be checking out his shop soon too
Im just confused abuout the French name, Its know that the Brittish are masters of meat pies and food pastries etc, we got a Brittish cook, in the US making a fancy pie.
What’s the confusion with the name? It’s a French technique, with a French name. Pate en croute literally just means “paste in crust”. Also, if that confuses you, just wait til you find out creme brulee is also british.
i literally opened this because of how blown away I was by the pate en croute i had at beast and cleaver last month, only to hear the voice of the chef who served me lol. amazing
This is the most Chefsteps-like video that Chefsteps has ever made. Thank you for continuing to make these videos.
PS: What camera is that? Is that a Sony Burano? Blackmagic Studio? Intrigued.
Maybe, though I think the apple pie video can at least rival it.
This is almost too funny! I looked online for references about how to make Pâte en croûte less than 5 days ago, for culinary school. Not much came up...And now after I have made it - one of my favorite channels makes a video about how to make it!
Not just a video but like a real in depth dive into it like their premium content 😂
Better to make it and see where your faults then to make this and expect perfection.
flipping the bird while holding the championship award sure is a vibe
Where? I must have missed it! I was stunned by the worker who disappeared in an instant! LOL🤣
The Beef Wellington next to this one is a walk in the park. True mastery.
Being in dining 13 years, it takes a lot to make me feel overwhelmed. I have a new goal to accomplish. Excellent work chef
43min is crazyyyy. Also probably the most detailed video about this
One word -- Amazing! I have made a pate I personally translated from a French recipe. It's nice to see someone actually do it!
Excellent Job! Really beautiful result, i like as well the final touch with the pattern outside. As well very good explained from chef. All Cooking videos should be like this... Best greetings from a chef from Bremen Germany 🇩🇪
A truly amazing tutorial!!! A masterpiece! Cheers from Buenos Aires (AR)
The best cooking demo ever...great work !!
The ”pâté en croûte” used to be the work (craft) of the pâtissiers in France, because of the need of both knowledge of pastry and accuracy. Et voilà et bravo pour votre tres belle realisation.
Idc this was 43mins long. In fact I’m grateful for it. I was on edge of my seat more than any horror movie- of interest
This was incredible. I truly love stuff like this. Endless technique and probably something I’ll never attempt (although I’ve said that before and spent weekends in the kitchen haha) but I love watching pros doing their thing and I always get something out of seeing the steps. Thanks again!
Wonderful ! There is nothing better than French cuisine ! ❤
Nice! Would love to see Kevin do a very thick book of his recipes and techniques.
Came here to see what the ingredients and elements of the dish are, stayed from start to finish because how fascinating and masterfully done everything is!
What a delight! A true master of his craft and really great at explaining too!
Fantastic! This is on a rather different level than, say, Gordon Ramsay making scrambled eggs.
respect to this guy that is impressive in every single way
Absolutely stunning. I hope to hit that level craftsmanship in my work one day.
This is what chefsteps is about! Fantastic!
This is the best video with this content ever! Thank you so much.
Rocket science looks like child’s play compared to this heroic endeavor. Bravo and congratulations on a monster of a video. It’s like the great pyramids - I’ll never build one but I love knowing how it’s made! Thanks for sharing.
I think I’ll make this for the Super Bowl party tonight
Absolutely Awesome and Informative! Thank you!!!!!!!
Looks great , I made a similar pate for Xmas a couple of yrs ago, it was very nice, but i didn’t do it encrout, and didn’t have the prunes or blood sausage. But this is similar but very different at the same time.
Ive made few pates and pies but the secret I’ve learned is all about seasoning, it’s so easy to to underseason it. And then letting t mature for a few days before you eat it. It really makes all the difference
Fabulous vid, loved it. If I may ask, where can I buy that decorative tuille sheet. I’ve never seen that before to apply the activated charcoal. I’d love to know where I can buy this if you’d be so kind.
Thank you. Once again fab video.
JB Prince often has them in stock. www.jbprince.com/
What a stunning recipe and amazing process.
I would so loved to make this but ive lost the passion to create recently, something i thought would never happen!
Fascinating to watch all the same
Thats perfect
this.. this is free content?... insane.
I LOVE TH-cam. Except the censorship. But nothing can be done about it. Love this content
Great demo!
This is the best pâte croute I ever saw Bravo look very tasty and not dried, In France we say Pate croûte .....
Non - on dit pâté en croûte dans la plus grande part des régions.
« Pâté croûte » c’est surtout à Lyon. Certes la contrée d’origine du dit pâté, mais si on est pas lyonnais, on a le droit de dire pâté en croûte !
I want to eat this so badly, looks amazing and I bet it tastes better.
Lovely result !! :O But, if I may, as a big fan of Pâtés en croûte and as a French man, I don't agree with or at least I would not recommend Dijon mustard when you eat it. A pâté en croûte is absolutely delicious with lettuce seasonned with a lovely dressing and pickled onions/shallots (and cornichons which are optionnal to me).
Loved this video though !! I'd love to have my lids like yours when I make mine !!!
Very nicely done. The only improvement to this would be a layer of apple/apple sauce with the boudain noir for a classic combo.
So my SPAM topped with canned cranberry sauce doesn't make the cut?😅
Just add a croissant and you're there
@@aseq2Has to be from Costco though. None of that canned biscuit stuff.
Kevin is an art
Невероятно!!!❤❤❤
Like chef Jean-Pierre would say:
This is not the “darling the children are hungry” sort of recipe
That was epic!
What type of meat do you use to make the aspic stock ? Please need to now
I have not made pate since culinary school. Lol. I live in Seattle, what does one of these cost to buy?
Kevin sells it by weight at his shop in ballard.
What keeps the pigs blood not congealed before mixing? Was it heparinized?
Did you guys film the porchetta recipe at the same time as the Pâté en Croûte. If so, madness.
Also, I'm amazed by how much he is able to discern using his hands. That's some serious technique. Amazing.
We filmed it over 3 days, you can spot the porchetta in the ovens for some of the parts of the pate.
I saw it! That's crazy. Thanks for the consistent, and incredible production quality. Cheers
Any references for the tuile mold he used?
Description's a bit off -- Beast & Cleaver, not Butcher!
Incredible video.
What's the fan speed??
Listening to the first minute, I was like, "there's no way this'll fit into a 10-minute ChefSteps video." 😅 Little did I realize I'd be watching a 43-minute long video on pâté.
Hope you enjoyed it!
@@chefsteps - Very much so! Gonna be honest, idk if I'll ever make Pâte en Croûte, but I learned a ton of techniques. The use of aspic to fill up any spots as the filling cools and settles/shrinks was particularly interesting.
It’s Paté Croûte !
I also think you could take a quality bone broth and cook it down but not sure
Insano!
yha he learned a new word "mosaic" he did real good he did
Can you demonstrate how to pass of chopped up hot dogs as goose Pâtè?
finally some good content
Dude, this is complicated cooking. Couple things - that tackiness he's talking about...there's some kind of activation that happens when thr protein meets salt. Seasoning it first really makes the difference. I'm kinda scared to make any pate I can't put a weight on top afterwards. Pretty incredible video - I'll be checking out his shop soon too
No speak of cold temps so far after 6 minutes. Interesting to me.
Fancy pork pie
Very very fancy pork pie
Frigging expensive dish
🐐 🐐!
Ahhh….a labor of love 🍖
amazing. this looks like what rich people eat in a post apocalyptic future.
That's Peasant En Croûte :)
Finally... oh my lord
علي موحان🧡🧡🧡💋🧡💋🧡💋🧡😘🧡😘🧡😘😘🧡😘🧡😘🧡😘😘🧡😘🧡😘😘🧡😘🧡😘🧡😘😘💟🧡💟🧡😘😘🧡😘🧡💟🧡😘😘🧡😘🧡😘🧡😘🧡😘🧡😘😘🧡😘🧡🧡
Im just confused abuout the French name, Its know that the Brittish are masters of meat pies and food pastries etc, we got a Brittish cook, in the US making a fancy pie.
What’s the confusion with the name? It’s a French technique, with a French name. Pate en croute literally just means “paste in crust”. Also, if that confuses you, just wait til you find out creme brulee is also british.
My final in Culinary school was a smoked turkey breast pate en croute. I passed.
i dont get pates, they mostly taste metallicy from any liver in there
take a shot every time they say mosaic
💚🇧🇷
This man does not believe in utensils.
Hate to be a stickler for the details but the collagen turns into gelatin when you boil it like that
True, but he’s clearly an artist more than a scientist using the technical terminology.
Patè already looks weird to me, but once I seen you just pour all that pig blood in it that officially lost me 😦
An English man using Fahrenheit is most confusing
have you not heard of a sausge roll?
Second!
First
Holy cow that looks gross. Please tell me this is satire
How, it looks amazing
Go to france and try it, it’s probably the singke greatest french dish in history.