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Post by glazedallover on May 22, 2023 19:24:47 GMT 1
OK Ladies (and probably gents) don't take the pee, but I am looking to branch out on my culinary skillset. So I went on a randonée pédestre organized by the Sapeurs-Pompiers on Sunday, and at the end someone had made the most wonderful quiche/flan/ or tart type thing with onion bacon etc.
I am going to have a go, but an internet search seems to give all the three options as possible ....brisée, sable and the other one feuileté or something.
Which is best?
cheers
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Post by gigi on May 22, 2023 20:10:41 GMT 1
The only one I generally use is la pâte brisée, shortcrust, for quiches, savoury dishes.
La pâte sablée is for fruit tarts etc, and la pâte feuilletée makes vol-au-vents etc - very difficult to make.
Good luck with your quiche.
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Post by glazedallover on May 22, 2023 20:20:46 GMT 1
Brilliant. Thanks gigi.
So not to get too far ahead of myself , if I fancied trying to make a meat pie of some sort, I would use the same pastry ?
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suein56
Member
Southern Morbihan 56 Brittany
Posts: 7,499
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Post by suein56 on May 22, 2023 21:49:53 GMT 1
Sometimes you can find a slightly thicker shortcrust ready-made pastry .. OH finds that more satisfactory than the ordinary variety. One of the names I remember is Hertz Trésor de Grand mère.
Edit : I forgot to finish that sentence properly .. OH prefers the thicker pastry for his pies.
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Post by glazedallover on May 22, 2023 22:04:53 GMT 1
Thanks Sue. I think I have seen that one......things could get messy in my kitchen.
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Post by mangetout on May 23, 2023 6:28:26 GMT 1
Oddly enough I always use the feuillette for quiche. It makes for a crisper base I find. When you place the pastry in the quiche tin/dish leave the paper it was rolled in under the pastry. It makes it easier to remove the quiche after it's cooled. Oh, and blind bake the pastry for circa 10 minutes if you want your bottom to be crisp!! Good luck.
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Post by houpla on May 23, 2023 6:54:34 GMT 1
A couple more tips...Use equal number of egg yolks to whole eggs for the filling, so e.g. 2 whole, 2 yolks. The spare egg white can be brushed onto the pastry base once it's been baked blind. That seals the pastry and stops the filling making it soggy.
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Post by traveller on May 23, 2023 9:23:40 GMT 1
OK Ladies (and probably gents) don't take the pee, but I am looking to branch out on my culinary skillset. So I went on a randonée pédestre organized by the Sapeurs-Pompiers on Sunday, and at the end someone had made the most wonderful quiche/flan/ or tart type thing with onion bacon etc. I am going to have a go, but an internet search seems to give all the three options as possible ....brisée, sable and the other one feuileté or something. Which is best? cheers Was it a quiche or was it flatter more like a flammkuchen? |
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Post by glazedallover on May 23, 2023 10:55:37 GMT 1
Not a flammekutch at all. but was deep like a quiche. I just need a sausage pasta quiche recipe now.......  |
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Post by mangetout on May 23, 2023 11:37:23 GMT 1
It won't end well 😕
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Post by jackie on May 23, 2023 14:19:12 GMT 1
Oddly enough I always use the feuillette for quiche. It makes for a crisper base I find. When you place the pastry in the quiche tin/dish leave the paper it was rolled in under the pastry. It makes it easier to remove the quiche after it's cooled. Oh, and blind bake the pastry for circa 10 minutes if you want your bottom to be crisp!! Good luck. I use it too, but instead of blind-baking I put a baking tray in the oven to get really hot before placing the quiche on it. I tend to buy the all butter pastry too. |
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Post by gigi on May 23, 2023 14:40:50 GMT 1
I prefer the all butter one too, the aroma is better when in the oven and tastes better to eat.
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Post by annabellespapa on May 23, 2023 18:22:14 GMT 1
The only one I generally use is la pâte brisée, shortcrust, for quiches, savoury dishes. La pâte sablée is for fruit tarts etc, and la pâte feuilletée makes vol-au-vents etc - very difficult to make. Good luck with your quiche. Thanks Gigi, I have, made a note, as I love cold quiche, I made my version of a frittata this evening from just stuff in the cupboard and some eggs, I liked it but I am here on my own at the moment and my OH and DD are back in the UK. I love making stuff from the cupboards, maybe it is the part hunter gatherer in me |
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Post by traveller on May 23, 2023 18:51:55 GMT 1
Just one other thing on this, after years of different methods, I find the best way for blind baking is to line pastry with cling film and fill with flour, TV chefs always give a warning about using a specific kind of film, but I just use what I have to hand, I keep the dried up flour in the film for using again.
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Post by gigi on May 23, 2023 19:35:29 GMT 1
Take care, only cling film in packs marked ‘heatable’ should be used in the oven - others produce harmful substances to the human body.
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