Nhat Huong Pate Chaud Puff Pastry (920g – 40 Pieces)

Nhat Huong Pate Chaud Puff Pastry is a frozen pastry base made from high-quality ingredients, resulting in a beautifully flaky crust after baking. With just one bite, you can experience the perfect crispness and fluffiness. Additionally, thanks to the authentic Pate Chaud dough, your pastry will not become chewy or deflate when cooled.

Product Characteristics of Nhat Huong Pate Chaud Puff Pastry

• frozen pastry base product.
  
• Rolled from high-quality ingredients, the crust separates beautifully and looks visually appealing after baking.
• Saves time in preparing the outer crust of the Pate Chaud.
  
• One bag makes 20 Pate Chaud pastries.

Ingredients of Pate Chaud Puff Pastry

Wheat flour, water, margarine, eggs, sugar, salt.

For purchasing information, please refer here.

For consultation and technical support, please message Nhat Huong through: Nhat Huong Group

• Thaw the Pate Chaud Puff Pastry Base at room temperature for 10-15 minutes.
• Filling: Ground meat and pate at a 50:50 ratio, season with pepper and other spices to taste.
• Place the filling into the pastry base, place another pastry layer on top, and seal the two layers together (using egg white or water).
• Poke small holes in the top layer. This step allows steam to escape through the holes, preventing the edges from puffing up.
• Brush egg yolk on the surface for a golden color when baked.
• Place the pastry in the oven, with the top heat at 200°C and the bottom heat at 210°C, and bake for 20-25 minutes. For convection ovens, bake at 180°C for 20-25 minutes (depending on the oven).

Application for making Pate Chaud Pastries.

Keep frozen at -18°C

Refer to the packaging.