Mademoiselle Debeauvais's pillow
Inspired by the pillow of the beautiful aurora, this pâté en croûte recipe was created by chef Paul Iacono as a wedding gift for his then-wife Delphine Debeauvais.
This recipe from Paul Iacono, chef at Le Violon d'Ingres in Strasbourg, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their own establishments over the past 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
Serves 8 to 10
Preparation time: 2 h
Cookingtime: 1 h 30
Marinade: 48 h
Resting time: 14 h
Ingredients for Paul Iacono 's pillow
For the dough
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1.5 kg T60 flour
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260 g lard
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25 cl warm water
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3 eggs
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20 g salt
For the stuffing
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500 g boneless pork loin
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500 g chicken breast
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300 g bacon
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200 g chicken livers
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15 g chopped truffles
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200 g morels
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200 g braised shallots
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2 eggs
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Veal juice
For the stuffing marinade
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10 cl cognac
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30 cl port wine
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50 cl sylvaner
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22 g salt
For the aiguillettes
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1 duck breast
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1 veal filet mignon
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2 chicken fillets
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1 lobe of goose foie gras
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1 palm of sweetbread
For themarinade
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25 cl port wine
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25 cl pinot blanc
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25 cl riesling
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Mixed spices (bay leaf, thyme, juniper, coriander , pink pepper, black pepper powder )
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Sal t
For the jelly
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Marinades
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Braising juices
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Gelati n
Steps for Paul Iacono 's pillow
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Stuffing marinade: 3 days beforehand, marinate the stuffing meats in a mixture of alcohol and salt for 48 h.
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Piece marinade: 2 days beforehand , marinate the duck breast in port, the filet mignon in pinot blanc and the chicken in riesling for 24 h. Season each marinade with salt (15 g/kg) and mixed spices (4 g/kg).
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Dough: Mix all ingredients the day before, reserving 1 whole egg and 1 yolk for gilding. Form into a ball and leave to rest.
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Stuffing: Glaze the morels in the veal jus with half the braised shallots. Keep the braising juices . Once marinated, chop all the well-drained meat and shallots with the morels. Finish the stuffing with 2 eggs, the truffles and the morels. Mix thoroughly.
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Sweetbreads: Blanch the sweetbreads and remove any unwanted skin once cooled . Brown in a beurre noisette, then braise with veal jus reduced to demi-glace with the remaining shallots. Leave to cool in the braising juices before assembling the pillow.
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Jelly: Combine all the marinades and bring to the boil to clarify. Add the braising juices from the morels and sweetbreads reduced to ice, then gel with gelatine at a rate of 4g dry to 10cl juice.
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Foie gras: Denervate the foie gras, then reconstitute it before slicing lengthwise into 2 . Season with salt (as late as possible to avoid excessive melting during cooking).
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Assembly: Prepare a gilding with the whole egg and yolk, salt and a little water. Roll out 1/3 of the dough for the base and 2/3 for the hood. Set the hood aside in a cool place. Take 1/3 of the stuffing for the base, then place the aiguillettes from left to right in this order: chicken, foie gras, magret, sweetbreads, veal mignon. Cover with the rest of the stuffing.
- Brown the edges of the first layer. Weld the hood. Chisel off the excess pastry to make 3 chimneys. Bake the entire pillow twice , leaving at least 10 min in the freezer between the 2 bakes.
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Baking: Bake at 210°C for 1 h. Remove the pillow and leave to rest for 1 h. Pour off some of the jelly 1 h 30 after baking, returning to it as often as necessary until it reaches fleur of the top of the 3 chimneys. Leave to rest for at least 12 h. Slice and serve with a green salad.
Chef's tip: Poor-quality foies gras won't be of any use in this recipe, as they won't stand up to cooking, and will be absorbed by the stuffing, leaving a hole in the middle of the slice when cut.
Has this recipe inspired you to discover Paul Iacono's cuisine ? Read the Gault&Millau review of Le Violon d'Ingres.
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