Reflection

I made the pate en croute. It’s a lengthy process but I thought the whole process was so cool. The dough was dry and I added a bit of water to be able to roll it out. It took a long time to prepare each element for assembly, but putting it together was simple. It had to bake a long time and waiting for the pate en croute to cook made us late getting out, but at least the other teams had the same issue. It looked beautiful as it came out of the oven. We didn’t have time to wait for it to cool enough to pour aspic into the chimney holes, so that part was done the next day.

But I wasn’t feeling well the next day so my team handled that part, as well as slicing and plating it on an aspic tray. I am sad I didn’t get to taste the pate en croute or help with the aspic platter. So I made an aspic platter at home for the learning experience. My at-home aspic is the Gel-ephant.

If I were to do anything different, it would be to use different garnishes inside the pate en croute. I think the carrots look weird. And I would pack the pate in more securely to try and avoid gaps.

When I make another aspic platter, I will cool the aspic so it doesn’t melt the glue attaching the decorative pieces to the platter when I pour it over.