Credit to @the_english_butcher Pâté en croûte of smoked squab, basque pork, currants, Armagnac & pistachio @beastandcleaver Seasoned with fresh thyme, garlic & warming spices. Massive thanks to a genuine master chocolatier & master pastry chef @jmpastries_seattle _seattle for showing me some very technical pastry inlay techniques. Very much looking forward to expanding this technique and improving upon its intricacies. Along with the very technical inlay on the pastry the other interesting thing about this pâté en croûte is a seamless crust that folds around the entire pâté, or simply put, the pâté doesn’t have a lid it’s all one piece. It’s been about 10 years since I first made one of these and every single time I make one I learn something new. Thank you to everyone out there who makes these insane things, big thanks especially to @tfagrams who helped me improve my pâté en croûte skills 2 years ago & of course thanks again to Chef James. Now I know the way it’s gonna get really crazy! 😁😁😁😁😁😁😁😁
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