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***** CODE PUB = PUB_B *****
Dough for pâté en croûte Recipe
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Antoine Westermann, chef au Le Coq Rico à Montmartre, anc. chef du Buerehiesel en Alsace, France  |
Total time: less than 15 minutes
Difficulty: Easy
Ingredients
Ingredients
- 800 g (1 lb. 12 oz.) butter
- 1 kg (2 1/4 lb.) flour
- 110 g (4 oz.) egg whites
- 250 g (1 cup) water
- 20 g (4 tsp.) salt
For the turns
- 550 g (1 lb. 4 oz.) butter
Method
- Mix together by hand the flour and softened butter (about 5 minutes).
- Add the salt, egg whites and water and mix again until the dough is elastic. Let rest 1 hour.
- For the "turns": roll out the dough, cover with half the butter, fold up like a letter and roll out again. Repeat with the remaining butter.
- Roll out the dough to a thickness of 4 mm. Line a pâté mold and continue according to the recipe.
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