Best Baked Pate Recipes

BAKED PâTE à CHOUX

Steps:

• Heat oven to 400 and grease a baking sheet with butter. Put the butter and a pinch of salt in a saucepan over high heat; add 1 cup water and bring to a boil. Turn the heat to low and add all the flour at once; stir constantly until the mixture pulls away from the pan and forms a ball, about 30 seconds. Remove the pan from the heat and beat in the eggs one at a time; use an electric mixer if you like, and beat until the mixture is smooth. (At this point, you can cover the dough and refrigerate it for up to two days.)
• If you're planning on piping out the dough, scoop it into a pastry bag with a 1/2-inch tip, or a plastic freezer bag with a corner cut off. Pipe the pastry onto the baking sheet, or just use two spoons to form your desired shape. Cream puffs should be circles about 1 inch wide and a little over 1 inch tall; éclairs should be 3-to-4-inch fingers, about 1 inch wide.
• Bake until the pastries are golden brown, nicely puffed up and sound hollow when you tap on them, about 30 minutes for cream puffs and 40 minutes for éclairs. Use a skewer to prick one or two holes in each one to allow the steam to escape; transfer to a rack and let cool to room temperature.
• To fill the pastries using a pastry bag, poke a hole into the pastry and pipe the filling into it, or cut off the top caps of each pastry, spoon in the filling, and close it up like a sandwich. (Éclairs can be slit open and filled, too.) Serve as is, or drizzle with chocolate sauce.

BAKED PATE

Steps:

• In a blender, food grinder or processor (using the steel knife blade), mix the chicken, veal, garlic and shallot until fine.
• Add the remaining ingredients except the bay leaves and grind everything until the mixture is smooth and finely chopped.
• Place in a 2 cup tureen or mold with the bay leaves decorating the top.
• Bake in a preheated oven at 400 degrees for 40 minutes or until the pate pulls away from the sides and is brown on top.
• Cover and refrigerate when cold.
• Leave bay leaves on pate as a garnish.

PATE IZ SHCHUKI -BAKED SALMON MOUSSE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Line a 2 lb loaf pan with parchment paper and brush with oil.
• Cut the salmon into 2 inch strips.
• Place the stock and lemon juice in a pan and bring to boil, then turn off the heat.
• Add the salmon strips; cover and leave for 2 minutes. Remove with a slotted spoon.
• Cut white fish into cubes and process in a food processor or blender until smooth.
• Lightly whisk the egg whites with a fork.
• With the motor running, slowly pour in the egg whites, then the cream. Finally, add the grated lemon rind, dill and seasoning.
• Spoon half of the white fish mixture into the prepared pan.
• Arrange the poached salmon strips on top, then carefully spoon in the remaining white fish mixture.
• Cover the loaf pan with foil and put in a larger roasting pan.
• Add enough water into the roasting pan to come halfway up the sides of the loaf pan.
• Bake for 45 to 50 minutes or until firm.
• Leave on a wire rack to cool; chill for at least 3 hours.
• Turn out onto a serving plate and remove lining paper.
• Serve the mousse cut into slices to serve.