Europe 1 12:45 p.m., May 27, 2023
A chef comes to make the dish of the day for the guest in each episode. This week, it's chef Emile Cotte from Baca'v in Paris. Originally from Limousin, this urban innkeeper has made a pâté croûte as a dish of the day. It was pastry chef Christelle Brua, guest of Laurent Mariotte's show, who had carte blanche for this dish of the day... It was she who chose Emile Cotte. He offers this pâté croûte throughout the year in his restaurant. The recipe can be found on Europe1.fr.
Recipe for about 15 people
Pate à pâté:
- 650g flour
- 400g butter ointment
- 100g water
- 1 egg
- 9g salt
Knife stuffing:
- 75g Challans duck supreme
- 50g poultry liver
- 50g poultry supreme
- 50g fat bacon
- 50g smoked breast
- 50g gizzard
- 50g foie gras
- 1 bunch of chopped flat parsley
- 12.5g pruned pistachios
Chopping stuffing:
- 350g pork throat
- 75g Challans duck
- 50g poultry liver
- 50g fat bacon
- 50g poultry supreme
Gratin stuffing:
- 50g foie gras
- 100g poultry liver
- 25g fat bacon
- 1 shallot
- 1 clove garlic
- 2 cL Cognac
- 2 cL of Port
- 1 cL Balsamic vinegar
- Thyme
- Laurel
Seasoning (for 1kg of stuffing)
- 9g salt
- 6g nitrite salt
- 6g sugar
- 3g pepper
- 2 cL of Port
- 2 cL cognac
- A large lobe of duck foie gras (450g)
- 150g of Challans duck supreme.
Jelly
- With the different carcasses of the poultry
- 16 sheets of gelatin (per 1 liter)
Mix all the stuffing and season with salt, sugar, pepper, port and cognac. Mix everything in a chopper with foie gras and duck supreme. Let stand overnight.
Place the dough in the pan. Garnish the mold with the stuffing. Bake for 10 minutes at 220 ° C then 40 minutes at 180 ° C, core temperature 68 ° C. Cool and pour the chicken broth jelly.
Emile Cotte is the chef of the restaurant Baca'v
https://www.bacav.paris/