What You Need to Know
Pâté en croute involves emulsification of fat and liquid ingredients in the filling and gelatinization of starches in the pastry crust when exposed to heat, resulting in a stable mixture and a flaky crust.
Steps
- 1.
Pâté en Croûte Lyonnais (Lyon, France): Showcases layered game meats in aspic with decorative pastry
- 2.
Kulebyaka (Russia): Adapts technique for fish/savory grain fillings in ornate oblong crust
- 3.
B'stilla (Morocco): Transforms concept with phyllo pastry and sweet-savory pigeon filling
The Science
Primary Reaction
gelatinization and emulsification