French Cuisine – Pâte brisée

 

130g butter

1 egg

275g wheat flour

Salt QB

Qb (200 to 300g) of beans to use by weight

Aluminum paper

Preparation method :         

Make a shortcrust pastry by mixing the ingredients

Wrap in cling film and let rest in the fridge for 30 minutes

Roll out the dough between plastic wraps and line the pan

Punch the dough and add beans and pre-bake

Performance:    

40g bacon

40g of ham

50g of mushrooms

15g of butter

125g fresh cream

40g gruyere cheese

125ml of milk

2 eggs

Salt and Pepper QB

Qb of lettuce mix to accompany

1 lemon

Preparation method :         

1 - Make a pate brisée

2 - Prepare the filling:

3 - Blanch the bacon cut into small cubes, blanch and then sauté with the diced ham and mushrooms cut into 4 parts.

4 - Blend the milk, cream and eggs in a blender.

5 - In the pre-baked quiche, place the filling, half the grated gruyère cheese and cover with the cream. At the end, sprinkle the rest of the cheese

6 - Bake in a preheated oven at 180ºC for 25 minutes on average

Notes :   

Serve with a bouquet of salad dressed with vinaigrette

(10ml lemon+30ml olive oil)

Creme Brulee

500ml of milk

500g fresh cream

9 egg yolks

180g sugar

100g demerara sugar

2 vanilla beans

Method of preparation: 

1 – Open and scrape the inside of the vanilla beans and place in a pan with milk and cream. Bring to a boil, turn off the heat and leave to infuse for 30 to 40 minutes. After this time, pass the mixture through a fine sieve or strainer.

2 – In a bowl, mix the egg yolks and sugar with a whisk, until you obtain a very white cream. Then, little by little, pour in the milk and cream mixture, mixing very well.

3 – Strain the cream again, divide it into molds or ramekins (refractory) and bake for 45 minutes in a water bath with an oven preheated to 100ºC. Remove from the oven, let cool and refrigerate for approximately 6 hours.

4 – When serving, sprinkle with demerara sugar and caramelize with a blow torch.