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Trimmed off all that excess white membrane
Put the sliced shallots aside into a bowl
Add 50 grams of room temperature unsalted butter
Saute this just for about a minute
Add one tablespoon of cognac
Cook for another four minutes
Add in 100 grams of unsalted butter
Toss in the last two cubes of butter
Close up the jar and refrigerate
What Is Pâté en Croûte?
How to Make Pork Farce
How to Make Boudin Noir
How to Make the Pastry for Pâté en Croûte
How to Make the Decorative Pastry Pieces
How to Make and Apply the Tuile Paste
How to Make Two Types of Egg Washes
How to Bake Pâté en Croûte
How to Cool and Add Aspic to Pâté en Croûte
How to Use a Blowtorch to Unmold Pâté en Croûte
The Big Reveal: Cut and Serve