Online charcuterie class: pâté en croûte
7 days free, full access. Every masterclass, 50,000+ recipes, 1,500+ chefs.
Make the dough, farces and garnish, then assemble, decorate and bake a pâté en croûte, with Karen Torosyan, World Champion of Pâté en Croûte.
- 9 lessons
- 1 hr 31 min
- Charcuterie
- Professional
Rated 4.8 ★ by 60.2K App Store users · App of the Day in 120+ countries
What you'll learn
9 lessons · 1 hr 31 min total
Introduction FREE
#1 Pâté en Croûte Dough FREE
#2 Duck Breasts FREE
#3 Foie Gras Roll FREE
#4 Farce Charcutière Base FREE
#5 Farce à Gratin & Farce Charcutière 
#6 Pâté en Croûte Assembly 
#7 Pâté en Croûte Decorations 
#8 Cooking & Final Gel 
#9 Pâté en Croûte Plating
At the end of this course you will be able to:
Rub cold butter into flour by hand, add water and eggs, and stop before the dough turns smooth and elastic.
Balance lean and fat pork in a farce that slices juicy but firm.
Line, layer and seal the mould so nothing escapes during cooking.
Cut chimneys and decorations for the lid and gild them so they stay in place.
About this class
This online charcuterie class builds one dish over nine lessons: a pâté en croûte, a terrine of farce and garnish baked in pastry and filled with gel once cooked. Two things decide the result: the texture of the dough and the proportion of fat in the farce.
Duck breasts are cured overnight in equal parts salt and sugar and dried for 48 hours, and foie gras is rolled in bacon bard and caul fat. The farce of pork belly and shoulder is bound with barely cooked chicken livers. After assembly in a 45 cm mould, the pâté bakes and takes a gel of duck consommé with a little Port.
- Lessons
- 9
- Video
- 1 hr 31 min HD
- Recipes
- 9
- Level
- Professional
- Audio
- French (VO)
- Subtitles
- English, French, German, Spanish, Italian
““I don't use garlic or mushrooms because in a farce charcutière, when you add some garlic or some mushrooms, there are stains that I don't like visually.””
Karen Torosyan · Lesson #5
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MEET YOUR INSTRUCTOR
Karen Torosyan
Chef and founder, Bozar, Brussels
- World ChampionOf pâté en croûte.
- Two starsBozar, Brussels, since 2023.
Karen Torosyan is an Armenian chef. Bozar, his restaurant in Brussels, has held two stars since 2023, and its pâté en croûte is its best-known dish.
He trained first as a jeweller, moved to Belgium with his family at 18, and found cooking at culinary school in Brussels, where he learned the French classics. In this class he builds his pâté en croûte from the dough to the slice.
Farce charcutière scaler
Example values. In the comments Karen advises keeping the curing salt exactly as written, because nitrite concentrations differ between products.
Key concepts
Pâté en croûte
A pâté baked in a pastry crust. Taught in lesson #1. (Wikipedia)
Caul fat
The thin, lacy membrane of fat around an animal’s organs, used to wrap meat. Taught in lesson #3. (Wikipedia)
Forcemeat
A mixture of ground lean meat and fat. Taught in lesson #4. (Wikipedia)
Aspic
A savoury jelly made from meat stock. Taught in lesson #8. (Wikipedia)
Frequently Asked Questions
Can I watch it for free first?
Yes. The introduction and lessons #1 to #4 are free to watch, no card required. To watch all 9 lessons with Karen, start a Gronda PRO trial. Cancel before it ends and you pay nothing.
Do I need a special mould?
Karen assembles his pâté in a hinged 45 cm mould, so the crust keeps its shape and the pâté turns out cleanly. A standard terrine or loaf tin works for a first try, but you will need to adjust the quantities of farce and dough.
What level is it, and what language?
Professional level. Karen teaches in French, with subtitles in English, French, German, Spanish and Italian.
Do I get the recipes?
Yes. All 9 recipes are included and available in the Gronda app or on gronda.com.
Can I watch on my phone?
Yes. Watch in the Gronda app on iOS and Android, or on gronda.com in your browser.
Can I cancel my membership anytime?
Yes. App Store or Google Play: in your phone’s subscription settings. gronda.com: in your account settings. No fees, no calls.
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