I make quiche lorraine.
Click here to see how to make the dough.
Flaky Pastry Dough - A Pastry Chef's Guide to Flaky Pastry Dough
• 【練り込みパイ生地】パティシエが教える失敗し...
Equipment and ingredients I use:.
Quiche mold, 18cm, stainless steel, bottom up, PP-695
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Gruyère 140g refrigerated
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Dry-salted bacon block
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Garcia Extra Virgin Olive Oil 1000ml
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Salt of Guerande (granulated) 1kg
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Nutmeg powder 35g
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0:00 Set dough in molds
2:44 Cut the ingredients
3:26 Fry the ingredients
5:43 Make the appareil
7:26 Grate cheese
7:55 Bake the pie crust
10:22 Fill with ingredients and bake
12:06 Baking time is up.
12:35 Cutting
13:13 Eating
15:06 Recipe
Ingredients
[ Quiche Lorraine ]
For 1 unit of 18 cm dia. and 4.5 cm h
300g Flaky Pastry Dough
120g bacon
1/2 onion
3bunches spinach
50g Gruyère cheese
Olive oil to taste
120g whole egg
100g milk
200g heavy cream (47%)
Nutmeg to taste
Sea salt from Guérande, France, to taste
Masayoshi's wish list
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It is natural for a patissier to make a delicious and beautiful cake.
However, I don't think it can compare to a cake made for a loved one with a lot of feeling.
I will teach you how to make a cake for your loved one without fail.
After 8 years of training as a patissier at Hotel New Otani, I became a chef patissier, a factory manager, a lecturer at a vocational school, a contest Based on my 29 years of experience as a patissier, I teach how to make sweets.
I worked as a chef patissier at Gramoudies, a macaron brand in Kobe, for five and a half years, and resigned in October 2018 to start working as a freelance patissier.
I am currently working as an advisor to companies, helping them improve their management, product development, store development, and seminars.
In March 2021, I have opened GOLDWELL in Naha, Okinawa.
I love architecture and dancing (on break) at the gym.
Chef Patissier Masayoshi Ishikawa, President, Pierapierre Co.
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BLOG Patissier's Guide to No-Fail Sweets
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