Pâté en Croûte, Start to Finish
How to make pâté en croûte in nine lessons: the dough, duck and foie gras garniture, two farces, assembly, decoration, cooking and the final gel.
Karen Torosyan
Chef and Owner, Bozar · Brussels
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What you'll learn
9 Lessons, 91 min total
About this course
A pâté en croûte is a forcemeat terrine baked inside a pastry crust and set with gel as it cools. Nine lessons cover how to make pâté en croûte end to end: the dough, duck breasts and a foie gras roll for the garniture, a farce charcutière base, and the farce à gratin split off from it.
Two things decide the result, the texture of the dough and how much fat sits in the farce. Get both right and the layered assembly holds its shape. Lining, filling, sealing, then the decoration worked into the lid, which is where the technical half of this pastry turns into the part people actually look at.
Cooking and the final gel are a lesson of their own, because that is where a pâté en croûte leaks or sets hollow. You finish able to build one that slices clean, holds its gel, and goes out as a course rather than a slab.
"A pâté en croûte tells you everything about a cook's patience, from the dough to the very last slice."
Karen Torosyan · Chef owner @ Bozar Restaurant
Lessons
9
Video
1 hr 31 min HD
Recipes
10
Level
Audio
French (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Make a pâté en croûte dough strong enough to hold its walls through baking.
Build a farce charcutière base, then split it into a farce à gratin and garniture.
Line, fill and seal the case, then work a decoration into the lid before baking.
Cook to core temperature and pour a final gel that fills without leaking out.
Pâté en croûte today, game birds tomorrow.
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Meet your instructor
Karen Torosyan
Chef and Owner, Bozar, Brussels · World Champion of Pâté en Croûte
Karen Torosyan is an Armenian-born chef and the owner of Bozar in Brussels, which he opened in 2010 and which has held two stars since 2023. He trained for jewellery from the age of 13, moved to Belgium at 18, and came to cooking through culinary school there.
He is the World Champion of Pâté en Croûte, and the dish is what Bozar is known for. In this class he takes the same build through dough, garniture, farces, assembly, decoration, cooking and plating, in the order he works it.
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Who is this course for?
First attempt or many behind you
First-time and practised pâté makers who want every stage in order, start to finish.
A centrepiece worth slicing open
Cooks who want the dough texture, the farce fat ratio and the layered assembly explained in full.
Anyone drawn to pâté en croûte
Pâté en croûte and charcuterie enthusiasts who want to build one properly from scratch.
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The Art and Technique of Pâté en Croûte · Karen Torosyan
