Richelieu crusted pâté

70,349 views

chef thierry

Published on Nov 26, 2020
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for the dough: 500g flour + 160g butter + 10g salt + 15cl water + 4 tbsp oil + 2 egg yolks for a 38 cm dough: a whole raw foie gras + 500g meat approx (pork belly or loin + veal) carrot + garlic + cloves + bay leaf + thyme + onion + white wine or red wine for a dough of this size: 50cl Madeira flavored jelly or not little tip we see on the photos an empty space at the top of the crust dough, to avoid it you have to put the jelly in 2 times, fill 1 time first and let the jelly set before topping up, it's a beginner's mistake but I accept!!!!!!!!!!!!!

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