THE RECIPE BELOW 👇 Sébastien's "coin coin" pâté en croûte For 1.5 kg of terrine (around 12 people) Preparation time: 1 hour Cooking time: 1 hour 35 minutes Resting time: 12 hours + 3 days Ingredients: For the dough: 350 g wheat flour 150 g chestnut flour 250 g softened butter 5 g salt 10 g sugar 2 eggs 75 g water 2 eggs for the glaze 1 sheet of puff pastry For the stuffing: 1 nice duck breast (around 250 g) 250 g fresh Noir de Bigorre pork belly 250 g lean veal 200 g semi-cooked foie gras 100 g smoked duck breast slices 150 g pork throat 2 egg whites White port 125 g trumpets of the dehydrated dead 1 shallot Salt and pepper for the trumpets 20 cl of Madeira jelly Seasoning for 1 kg of meat: 13 g of salt 4 g of ground pepper 1 g of allspice The day before, in a food processor, start by mixing the flour, salt and sugar then add the butter in small pieces (it should be in a state between hard and soft but not liquid). Add the eggs one by one and finish with the water. Stop the food processor when the dough comes away from the bowl: do not work it too much. Knead the dough to fully incorporate the butter. Let the dough rest for 12 hours in the refrigerator. Prepare the stuffing by cutting the previously trimmed duck lean into small cubes of 1 cm on each side. Proceed in the same way with the veal. Chop the breast with a large grid as well as the fat from the duck breast. Mix them with the previous stuffing. Then chop the pork belly then the duck fat. Mix all the stuffings then season according to the weight of meat obtained (count for 1 kg of meat: 13 g of salt, 4 g of pepper, 1 g of four-spice). Bind everything with 3 egg whites and a little white Port. Then leave your stuffing to rest for about 24 hours in the refrigerator. Prepare the foie gras pudding: on a sheet of cling film, spread slices of foie gras over a length barely less than that of the terrine and a width of a few centimeters. Roll everything into a sausage shape without hesitating to crush the liver a little to obtain a very homogeneous sausage. Keep cool. Take the dough out 1 hour before then roll it out until you obtain a 5 mm dough. Grease your terrine then place the dough in it, press it down to obtain even cooking. Hug the dough with baking paper then fill it with ceramic balls (or chickpeas, lentils, etc.) to the height. Bake the terrine at 170°C, fan-assisted, for 40 minutes. Once the dough has taken on a honey color, remove the balls and the paper. Leave to cook at 160°C for about 10 minutes to dry out the bottom. After this time, using a brush, brush your dough with egg yolk. Rehydrate your black trumpets in a bowl of water. Melt 1 shallot in a frying pan with a little butter then brown the black trumpets and season with salt and pepper. Assemble by packing the ingredients well: add the stuffing to about 1/3 of the terrine. Add your foie gras pudding, removed from the cling film. Fill the gaps around the pudding with your stuffing. Add a layer of black trumpets then cover with stuffing and finally slices of duck breast. Finish your assembly by applying a rectangle of puff pastry sealed with a little egg yolk. Using a brush, cover your pastry with egg yolk. If you wish, decorate your pâté en croûte as you wish (designs with a knife, cutting out patterns with a cookie cutter, etc.). Create two chimneys (stainless steel piping bag tips) at equal distances to allow steam to pass through during cooking. Bake at 180°C with fan-assisted heat for around 45 minutes until the stuffing temperature reaches 80°C (use a probe). If the pastry does not stick enough to the meat, wait until the next day to pour a little Madeira jelly through the holes in the chimneys. Ideally, leave to rest for at least 3 days before tasting.