LCB Notes
My personal notes from the LCB Cuisine course; just meant for me and probably won;t make sense to anyone else.A link back to Will's Eats.
Monday, August 01, 2005
#5 LesPâtes de Cuisine - 2e Part; 'Cooking' Pastries part 2 - Quiche
Pâtes Brisée Salée - Savory Pastry
Cuisson au Blanc - Cooking (Empty) Shells
Quiche Lorraine - is from the Lorraine region of France (not named after anyone)
Defined: A pie/tart with bacon, gruyere and filled with an omelet (more or less)
Shell 22cm (make a dough)
200 g flour
100 g butter
5 g salt
1 egg
15-30 ml H2O (less in summer 'cause the butter's softer probably)
Make a sable/sand of the flour & butter; make a well & add liquids
Work quickly 'cause your hands heat the batter
Use a cutter & cutter action - avoid "working" the dough
Smoosh down on the marble; pushing away w/ palm of hand; bit by bit; all the dough; to make sure flour/btr is mixed (maximum 2 times)
Ball; flour; flatten a little; wrap; fridge to rest & reduce elasticity
Garnish
180 g lardon (smoked bacon); de-rind; de-cartiledge; cut in 1/2 cm; blanch; strain, then lightly brown, not cooked; discard fats and drain on paper
100 g gruyere; grateed
Filling (mix together)
3 eggs
250 ml cream
salt pepper nutmeg
Butter molds; helps the dough to stick to the vertical sides while baking
Get dough into corners of mold; make an upper lip towards the inside; then flatten that vertically & levelly; decorate/pinch edge
Decoration/crust is more stable if made the day before and fridged overnight; and will shrink less
Trimmings can be collected, wrapped, fridged and reused
Blind bake shell (prebake); really make sure it's in the corners (avoids breakage and leakage)
line raw shell w/ plastic foil! (yes, plastic wrap) generously; fill with haricots/dry beans; close wrap over beans to center. The wrap will shrink (a little) - it won't melt - and you'll be able to pick ot up in one go - easily. The beans are to prevent the sides from sliding down.
Paper or alu foil is also usable but much less flexible.
on wire rack, not a baking sheet
+/- 20 mn @ 140/160 'til a little brown.
Post baking cracks can be repaired with egg (mix one up) and stick back in to coalgulate
Fill w/ bacon, cheees, filling (in this order)
Bake +/- 15 mn; must not puff up; cooked when knife comes out clean
Quiche Champion - Mushroom Quiche
Filling
2 eggs
2 egg yolks
200 ml créme fraiche
salt pepper
Blind bake shell
Shallots, & plenty of them, well cooked in a ltl btr & salt, browned even, are good
Wash mushrooms quickly (to avoid mooshyness)
Shitakes sans salks
Cut them "Cartier" (in 1/4s or segments)
Cook mushrooms separately from each other - 'til dry, no browned
Mix in herbs while mushrooms are hot to bring out the flavor
Keep "pretty" maushrooms (if any) separate to be the last shroom layer
Créme Fraiche - Fresh Cream (unpackaged) is better than "cream" (e.g. UHT) and Créme Presse (pres?) has even a touch more something of a taste that's not is standardized cream. - is interesting for white sauces
Fill w/ 2 mushrooms, then the pretty ones, then the filling
a little chervil on top or flat parsley - - herbs & mushrooms go well together
Cuisson au Blanc - Cooking (Empty) Shells
Quiche Lorraine - is from the Lorraine region of France (not named after anyone)
Defined: A pie/tart with bacon, gruyere and filled with an omelet (more or less)
Shell 22cm (make a dough)
200 g flour
100 g butter
5 g salt
1 egg
15-30 ml H2O (less in summer 'cause the butter's softer probably)
Make a sable/sand of the flour & butter; make a well & add liquids
Work quickly 'cause your hands heat the batter
Use a cutter & cutter action - avoid "working" the dough
Smoosh down on the marble; pushing away w/ palm of hand; bit by bit; all the dough; to make sure flour/btr is mixed (maximum 2 times)
Ball; flour; flatten a little; wrap; fridge to rest & reduce elasticity
Garnish
180 g lardon (smoked bacon); de-rind; de-cartiledge; cut in 1/2 cm; blanch; strain, then lightly brown, not cooked; discard fats and drain on paper
100 g gruyere; grateed
Filling (mix together)
3 eggs
250 ml cream
salt pepper nutmeg
Butter molds; helps the dough to stick to the vertical sides while baking
Get dough into corners of mold; make an upper lip towards the inside; then flatten that vertically & levelly; decorate/pinch edge
Decoration/crust is more stable if made the day before and fridged overnight; and will shrink less
Trimmings can be collected, wrapped, fridged and reused
Blind bake shell (prebake); really make sure it's in the corners (avoids breakage and leakage)
line raw shell w/ plastic foil! (yes, plastic wrap) generously; fill with haricots/dry beans; close wrap over beans to center. The wrap will shrink (a little) - it won't melt - and you'll be able to pick ot up in one go - easily. The beans are to prevent the sides from sliding down.
Paper or alu foil is also usable but much less flexible.
on wire rack, not a baking sheet
+/- 20 mn @ 140/160 'til a little brown.
Post baking cracks can be repaired with egg (mix one up) and stick back in to coalgulate
Fill w/ bacon, cheees, filling (in this order)
Bake +/- 15 mn; must not puff up; cooked when knife comes out clean
Quiche Champion - Mushroom Quiche
Filling
2 eggs
2 egg yolks
200 ml créme fraiche
salt pepper
Blind bake shell
Shallots, & plenty of them, well cooked in a ltl btr & salt, browned even, are good
Wash mushrooms quickly (to avoid mooshyness)
Shitakes sans salks
Cut them "Cartier" (in 1/4s or segments)
Cook mushrooms separately from each other - 'til dry, no browned
Mix in herbs while mushrooms are hot to bring out the flavor
Keep "pretty" maushrooms (if any) separate to be the last shroom layer
Créme Fraiche - Fresh Cream (unpackaged) is better than "cream" (e.g. UHT) and Créme Presse (pres?) has even a touch more something of a taste that's not is standardized cream. - is interesting for white sauces
Fill w/ 2 mushrooms, then the pretty ones, then the filling
a little chervil on top or flat parsley - - herbs & mushrooms go well together
posted by willson @ 13:03 
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