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Loraine Quiche from Bouchon -Thomas Keller (Rec and Pic)

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Joined: 15 May 2007
Posts: 40
Location: Singapore

PostPosted: Tue Feb 26, 2008 2:55 pm    Post subject: Loraine Quiche from Bouchon -Thomas Keller (Rec and Pic) Reply with quote

Quiche loving u is highly sensuous you can eat it either hot or cold that evokes different feelings. Once you tasted this quiche, you will never compromise to buy quiche from Deli-France. The custard should be light, soft and melts in you eagerly awaiting mouth, and perfectly juxtaposed against the savory buttery and crispy short crust pastry. The crust should be crispy and not soggy on the sides and especially the base.
The road for making this quiche is long and arduous. The rewards (ROI) certainly pays a thousand fold at the end. Readers beware this is a long recipe. To attain nirvana, this sexy quiche has a glorious 5 cm deep using a 23 cm springfoam round bake tin. I bought the springfoam bake tin from Phoon Huat.
Again, be forewarned, this is a long recipe, but the rewards at the end is rapturous!

Basic Quiche Shell
2 cups plain flour about (340 g) , divided, plus a little more for rolling
1/2 teaspoon salt or 1 teaspoon of kosher salt
227g ice freeze unsalted butter, cut into 1cm cube pieces
1/4 cup ice water
2 tablespoons canola oil
1 egg white

1. Place 1 cup of the flour and the salt in the bowl of a heavy-duty mixer fitted with the paddle attachment. Turn the mixer to low speed and add the butter a small handful at a time.

2. When all the butter has been added, increase the speed to medium and mix until the butter is completely blended with the flour. Reduce the speed, add the remaining flour and mix just to combine. Be careful not overwork the dough if are tempted to do so.

3. Add the water a little at a time and mix until the dough gathers around the paddle and pulls cleanly away from the sides of the bowl. It should feel smooth, not sticky.

4. Remove the dough from the mixer and check to be certain that there are no visible pieces of butter remaining; if necessary, return the dough to the mixer and mix briefly again.
5. Pat the dough into a 20cm disk and wrap in plastic. Refrigerate for at least 2 hour or up to a day. (If the dough does not rest, it will shrink as it bakes.)

Lightly brush the inside of a 23-by-5cm round springfoam bake tin with canola oil and place it on a baking sheet

6. Place the dough on a floured work surface and rub on all sides with flour. Flatten it into a larger circle using a rolling pin or the heel of your hand. Roll the rolling pin back and forth across the dough a few times, then turn it 90 degrees and roll again. Continue to turn and roll until the dough is one-fourth inch thick and about 14 inches in diameter. (If the kitchen is hot and the dough has become very soft, move it to a baking sheet and refrigerate for a few minutes.)

To lift the dough into the springform, place the rolling pin across the dough about one-quarter of the way up from the bottom edge, fold the bottom edge of the dough up and over the pin, and roll the dough up on the rolling pin. Lift the dough on the pin and hold it over the pan, centering it.

7. Carefully lower the dough into the pan, pressing it gently against the sides and into the bottom. Trim any dough that extends more than an inch over the sides of the pan and reserve the scraps. Fold the excess dough over against the outside of the ring. (Preparing the quiche shell this way will prevent it from shrinking down the sides as it bakes. The excess dough will be removed after the quiche is baked.) Carefully check for any cracks or holes in the dough, and patch with the reserved dough as necessary.

8. Place in the freezer for at least 3 hours to freeze the dough. This is an important step. Thomas Keller briefly mentioned in just one sentence somewhere at the introduction of quiche, and not in the recipe itself. The overhang dough may fall out in the oven while baking and the walls of the dough will shrink and collapse if you miss this step. Reserve the remaining dough scraps.

9. Place a rack in the lower third of the oven and pre-heat the oven to 190 C.

10. Thomas Keller advocates the use of pie weights or rice to weigh down the puffing pastry. For me, I learned a method without the use of pie weights from the class I attend at Shermay Cooking School. As mentioned above, freezing the dough covered springfoam for at least 3 hours. To prevent the wall from collapsing, roll a length of parchment paper like a sausage that is equivalent to the circumference springfoam. Place the sausage roll of parchment paper firmly around the dough wall.

11. Bake the shell until the edges of the dough are lightly browned and the bottom lightly brown in colour, 35 to 45 minutes. Check the dough for any new cracks or holes and patch with thin pieces of the reserved dough if necessary.

12. Return the shell to the oven until the bottom is a rich golden brown, 10 to 15 minutes.

13. Remove from the oven and quickly apply a layer of egg white on the base and the sides inside the quiche shell. The egg white acts as a sealant, preventing the quiche batter from sipping through and becoming soggy. This step is not excluded in Thomas Keller recipe.

14. Allow the shell to cool completely on a rack. Once again, check the dough for any cracks or holes, and patch if necessary before filling with the quiche batter.

Quiche Batter
2 cups milk
2 cups heavy cream
6 large eggs
1 teaspoon of salt or 2 teaspoons of kosher salt
1/4 teaspoon freshly ground white pepper
6 gratings fresh nutmeg

1. Combine the milk and cream in a large saucepan and heat over medium heat until scalded (meaning a skin begins to form on the surface). Remove from heat and set aside to cool slightly, about 5 minutes.

2. Put the eggs, the milk mixture, salt, pepper and nutmeg in a blender and blend on low speed about 5 seconds to mix thoroughly, then increase the speed to high and blend until the batter is light and foamy, about 1 minute.

3. Immediately use the batter. The temperature of the custard is relatively hot; to prevent the custard from curdling in the hot oven, and also prevent the batter from soaking crust, as the temperature of the custard is higher to start with and baking in oven takes a shorter time.

Main Recipe and Filling
350g streaky bacon
2 cups of onion confit. (See below for recipe)
2 teaspoons of chopped thyme

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Joined: 15 May 2007
Posts: 40
Location: Singapore

PostPosted: Wed Feb 27, 2008 5:57 pm    Post subject: Reply with quote

Gina, can you help me to move this to the Quiche section

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