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Processing
1 hour
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Difficulty
Medium
Layered Pateso cake is known as a familiar dish in France called paté chaud. Let’s go to the kitchen and make this delicious cake for your family!
Ingredients for Pateso Cake For 4 people
Pork belly or lean shoulder meat 320 grams Onion 1 bulb Shallots 2 bulbs Spring onion 1 stalk Coriander 3 stalks Liver pate 150 grams Puff Pastry 1 box (300g) Egg 1 piece
How to Make Pateso Cake
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Prepare the filling
Wash the meat, drain it, then chop it into small pieces for easier grinding. Wash the shallots, peel them, and chop them finely.
Cut the green onions to take the white part, cut into pieces for easier grinding. Wash the onion, peel it, and chop it finely.
Add the chopped meat, minced shallots, and chopped green onion into a blender, add 1/2 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of seasoning powder, and a little pepper. Turn on the blender until the mixture is well combined and smooth. Transfer the mixture to a bowl.
Next, add the onion to the blender and grind it until smooth. Then add the ground onion to the bowl of meat mixture, chop cilantro, add liver pâté, and 1/2 teaspoon of sugar into the bowl. Mix well until the mixture is combined into a sticky mass.
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Shaping the cake
Lay a clean plastic sheet on the table, place a sheet of puff pastry on top. Use a mold to cut the dough into various shapes. Remember to cut in pairs because our cake needs 2 layers of pastry on top and bottom.
Depending on the size of the pastry, use a spoon to scoop the filling into the center of the pastry. The filling should be neatly and evenly placed as shown in the picture.
Separate one egg. Use the egg white to seal the edges of the cake so it won’t burst. Use a brush to evenly spread the egg white along the edge of the pastry.
Use the remaining dough that has been cut to cover the filling to form the top of the cake. You can use another mold or a small cup with a smaller opening than the pastry to gently press down on the filling in the center of the cake to make it puff up evenly and beautifully; when baked, the cake will not burst. Next, gently press the edges of the cake together to seal them.
Note: Do not press too hard as the dough will tear. Do not add too much filling, as the cake may become unappetizing and unsightly; also do not add too little filling, as the cake will not puff up evenly.
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Bake the cake
Beat the egg yolk evenly, and use a brush to coat the cake surface with egg.
Note: You should only brush a thin layer, do not brush a second time because when baked, the cake will not look nice.- Place the cake on a tray, put it in the oven at 170 degrees Celsius for 20-25 minutes. The cake will puff up evenly, and the surface will turn a beautiful golden brown.
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Final product
The Pateso cake is delicious with a crispy and flaky outer layer, and a hot and flavorful filling that is really appealing, right? Enjoy it while it’s still hot!
Tips for Successful Execution
You can easily buy puff pastry dough at supermarkets or bakeries. This dough will help you save a lot of time in baking while keeping the flavor unchanged.
If you cannot buy this dough, you can refer to the method of making the dough below!
How to Make Puff Pastry Dough
Ingredients:
- 200 grams of flour
- 150 grams of unsalted butter, chilled
- 120 ml of cold water
- 1 teaspoon of lemon juice
- 1/2 teaspoon of salt
Instructions:
- Cut the butter into small pieces and set aside. Mix the lemon juice into the bowl of cold water.
- Sift the flour and salt onto a clean flat surface or into a large bowl. Place the prepared butter on top. Use your hands to gently mix the butter with the flour. Note: Work quickly to avoid melting the butter.
- Gradually pour the water into the center of the butter-flour mixture and quickly knead the dough until it forms a ball.
- Place it on the table with a thin layer of flour. Use a rolling pin to roll the dough into a rectangular shape about 15 x 40 cm. Try to keep the corners of the dough neat and tidy. Gently fold the dough into thirds.
- After the first fold, wrap the dough tightly in plastic wrap. Place it in the refrigerator for about 15-20 minutes to rest.
- Take the dough out and continue to repeat the rolling and folding steps two more times as above.
- Wrap the dough tightly again and place it in the refrigerator for 20 minutes before rolling it out to make Pateso.
See more:
With a simple method, just with an oven, pateso cake with thousands of layers is delicious and deserves a place on the list of sweet cakes to try. What are you waiting for? Let’s get into the kitchen and make this appealing cake right away.
*Refer to the images and recipe from: the YouTube channel Vành Khuyên Lê
