#pithivier

Pithiviers are fancy French pies made of puff pastry. In some of the best French restaurants, pithiviers approach a level of accomplishment that defies categorization. The cook who puts them together is part artist, part architect, part saucier, and part pastry whiz. In this video, Canadian chef Ron McKinlay—formerly the Executive Chef at Canoe in Toronto—demonstrates how to craft the Ultimate Pithivier, with a perfectly burnished and decorated puff pastry crust encasing layers of chicken-and-mushroom farce, rare squab breast, just-warm foie gras torchon, and poached shiitake mushroom wrapped in a tender leaf of blanched collard greens. He also shows you how to make the accompaniments: a stuffed squab leg roulade, a caramelized cauliflower purée, and a Madeira jus gras to tie the plate together. Chef McKinlay guides you through every stage of the entire process, demonstrating the core techniques required for pithivier success: how to butcher a small bird (and use all its parts); how to work with puff pastry; how to make a farce; how to make a roulade, and how to use all trim and “waste” to make a delectable sauce. featuring squab, foie gras, chicken farce, and shiitake mushrooms. It’s the kind of expertise and instruction that you’ll only find in the very best kitchens, for a dish that would be cozily at home on the menus of the very best restaurants. And you’ll be able to make it yourself and impress your guests at a fancy Christmas feast or swanky New Year’s Eve dinner party.

This savory pithivier is pure French cooking at its finest: Crispy and beautifully burnished puff pastry encasing distinct layers of squab breast, foie gras torchon, poached mushrooms, and a chicken-mushroom mousseline—with a little stuffed squab leg served alongside, just for fun. Served with a rich, fat-speckled Madeira Jus gras and a silky Caramelized Cauliflower Purée, it’s a master class in classical French culinary technique. Whole-animal butchery (and utilization); puff-pastry wizardry; creating emulsified, stable farces; and solid sauce work are all employed to create an extravagant dish that would feel right at home on the menu of the finest restaurants.