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Pâté en croûte is one of France’s most iconic dishes, but also one of its most technically demanding. In this video, I travel to Paris to visit Maison Verot, where master charcutier Gilles Verot takes me behind the scenes to show exactly how his award-winning pâté en croûte is made. This is a complete masterclass in one of the great classics of French charcuterie.
Full ingredient list and step-by-step instructions below ⬇️
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00:00 Meet Gilles Verot: Paris’ king of pâté en croûte
00:47 The key to a great pâté en croûte? The pastry, of course
02:17 An award-winning pâté en croûte that stays humble
02:59 Gilles’ story: from the family charcuterie in Saint-Étienne to Paris and beyond
03:51 How charcuterie has changed in the last 40 years
05:53 Can everyone make pâté en croûte? Yes, if they master a terrine first
06:34 Egg yolks vs whole eggs in pastry dough
08:10 Onto the filling: balancing fatty meat, lean meat and seasoning
13:18 The masterpiece comes together: assembling the pâté en croûte
19:04 How to decorate pâté en croûte: scalpel vs paring knife
22:16 Baking: 30 minutes at 210°C, then 1 hour at 170°C
27:34 Are you going to make pâté en croûte? Recipe below!
I knew you’d ask, so here’s the recipe for Gilles Verot’s “Pâté en croûte Vice-Champion du Monde”!
Ingredients
Pastry: 500g flour, 250g butter, 7 egg yolks, splash of water, pinch of salt.
Meats: 500g ground pork jowl, 500g diced chicken breast, 150g cubed foie gras.
Flavor Paste (Gratin): Pan-seared poultry liver blended with mushrooms, parsley, and shallots.
Seasoning & Binders: 15g salt, 2g pepper, 1 whole egg, splash of cream. Finish: Savory liquid jelly.
Short Instructions
Prep (Day 1): Mix the pastry ingredients and chill overnight. Season your meats and store overnight. Blend the seared liver and aromatics into a smooth paste.
Assemble (Day 2): Mix all meats, the liver paste, whole egg, and cream until firm. Line a mold with pastry (ensure zero holes). Firmly pack the filling in layers to avoid air pockets.
Seal & Decorate: Fold the pastry over to close it. Cut two “chimney” holes in the top for steam and score lightly with a knife. Brush with egg wash.
Bake: Bake for 30 mins at 210°C, then drop to 170°C for 1 hour (internal temp should hit 64°C). Chill overnight.
Finish (Day 3): Pour liquid jelly through the chimneys to fill the gaps, let it set, and slice with a serrated knife.
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I’m a journalist and producer reporting on global food culture. For over 10 years, I’ve travelled to document traditional dishes, meet local artisans, and look at the deep connection between land, culture, and cuisine. This channel is an independent space dedicated to short food documentaries, deep dives into culinary craftsmanship, and honest stories about food culture around the world.
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45 Comments
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Why not make me hungry? Thanks!
If i were a chef or in the professional food world and needed to cultivate my clientele, i would message you Claudia! One would be hard pressed to find a cooler way to get your restaurant or chef some positive exposure
is there an undercooked layer of pastry around the pate? the outside looks nice and crisp but the most inside layer does not look cooked.
This is what a melton mowbray pork pie wants to be when it grows up.
That's where I get my paté en croute but I didn't know they had another shop than the rue Lecourbe one.
So, basically an advanced pork pie 🇬🇧
This one reminded me of Floyd ❤👨🍳
What a lovely, calm and passionate video. That's exactly what we want to discover.
Thanks algorithm and you just have a new subscriber from paris !
Melton Mowbray – pork pies and stilton cheese.
খুব সুন্দর রেসিপি
Can you take the heat as a native southern Italian, Claudia?
A recipe from a chef that dedicated 43 years of his life in his craft. I will mess up at least a dozen pate en croute within a month before I can make a decent presentable imitation 😂
where did the jelly come from?
That all looks so good
Thank you, Claudia.
Another great tutorial from a master! However, the tricky bit is the jelly and you didn't show that part. M. Verot did discuss some options, but the art of jellies is something that has been lost for the past couple of generations.
A British pie.
A gala pie is a traditional British celebratory dish consisting of a rich, seasoned pork pie baked in a loaf-style tin. When sliced, it reveals a distinctive cross-section featuring a neat row of hard-boiled eggs running through the center. It is typically served cold with pickles or chutney.
Key Characteristics
The Pastry: Encased in a sturdy, structured "hot water crust pastry" made with flour and lard, which is designed to hold its shape.
The Filling: Made with seasoned minced or chopped pork, bacon, and herbs.
The Eggs: Whole or halved hard-boiled eggs are placed end-to-end down the center of the pie before baking.
The Jelly: Like traditional pork pies, they are often topped up with a savory pork gelatine/aspic after baking to keep the meat moist and preserve it.
It's almost too pretty to eat but it makes my mouth water. Great chef and you are a great interviewer as asking the right questions.😅
Dear Claudia, thank you very much for another fantastic video and for the care you take in exploring all sorts of gastronomic phenomena. Your channel is a real treasure.
I think that one key stage is missing on the recipe . When the pâté is just cooked and still hot the stuffing has schrank and produced some liquid . This liquid has to be removed in order to get replaced by the jelly .
To do this you just slightly tilt the pâté in its side and the liquid will evacuate throughout the 2 chimneys and then you slowly pour your jelly in 2 or 3 times waiting for it to spread everywhere .
Fabulous video. The pie looked incredible. I'm sure the pastry recipe could be used to elevate simpler pie recipes too.
I really enjoyed this video. It is wonderful watching an expert at work, especially when he is friendly and generous enough to explain the why and how.
Wow! Wish i had known about these 11 years ago when i visited. Suppose i need to revisit. Thank you!
Though much less elaborate, the Melton Mowbray Pork Pie came to mind.
Thanks!
Well done Claudia! Great questions haha, he seemed so happy to be sharing his knowledge! Not too sure with the music choice, maybe something a bit calmer, less like compilation clips? Lovely video interview!
Am I crazy, or does Claudia get prettier in each video?!?
Grazie, Claudia, for yet another spectacular film!
I have wanted to try this since I first saw it…alas I dont think I ever will
I love all your videos. It would be dream to go on your tours.
8:54 The translation just gave up at some point :p
Beautiful recipe and this is looking really fantastic and tasty! As usual on this channel!
You are so beautiful!
We're so disappointed you covered anything to do with foie gras, that shit is brutally cruel, trivial and totally unnecessary. And shame on anyone swooning over it on here too, have a heart you greedy bums, or at least have the courage to watch the videos of the process before you buy it. Thumbs down!
Always appreciate the good, accurate subtitles, Claudia
Another something tasty I can only see video. Cruelty.
👌
Wow, what a true artisan 👌🏼
Nice!!🎉
People dont realize. Food is art. And food preparers are artists.
What type of flour is used?
This girl might be a socialist.. she has a small boil blemish upon the face.. she hasn't clitted it in or out either it's not the bonus and germ of the husband or…she is a socialist…or is making a statement about the failings of the husband 😅
Many families in France used to make their own paté en croûte. But meat in a crust is from all over the world, like pies in the UK, or empanadas in Spain (then South America). It's a wonderful world to explore, the first reciepe goes back to the Sumerians on a clay tablet. I did a report on these, that's why I sound so educated 😂 You should try a delicacy : the pâté lorrain, a small pâté en croûte made with veal and pork meat. You eat it fresh out of the baker's oven, heaven on earth.
This is really cool. If you don't me asking; how do you get in contact and make deals with these different artisan makers? Just cold call?
Edit: I should have watched the whole video. She answers this question.
In Canada we have Tourtière but that's not especially unique, honestly. There's also brie en croûte but I'm sure you know that! Great video, as always.
The French food is overrated period.
The one with figs must be insane 🤤