[ Quiche Lorraine ] Chef Patissier teaches you

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
　amzn.to/37xdmAd
Gruyère 140g refrigerated
　amzn.to/3idG4rV
Dry-salted bacon block
　amzn.to/363TTa0
Garcia Extra Virgin Olive Oil 1000ml
　amzn.to/3wfi3sJ
Salt of Guerande (granulated) 1kg
　amzn.to/35HmjXk
Nutmeg powder 35g
　amzn.to/3u5e8Mv
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
www.amazon.jp/hz/wishlist/ls/...
Music By: Andrew Applepie
Web andrewapplepie.com/
KZbin / andrewapplepie
Patreon / andrewapplepie
----------
The above product and other link URLs use Amazon Associates links.
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.
pierreapierre.com/
Instagram page
/ ishikawa_masayoshi_pat...
facebook page
ishkawamasayoshi/
youtube Masayoshi Ishikawa Channel
kzbin.info?sub_conf...
BLOG Patissier's Guide to No-Fail Sweets
sweets-design.com/
Languages other than Japanese are translated using deepL, etc.
#patissier
#recipe
Translated with www.DeepL.com/Translator (free version)

[@manamikeough5892]

素人が失敗しそうな箇所で対策アドバイスをしてくれるのでめっちゃわかりやすいです。

[@user-cu4nx1qe6q]

パイ生地から作りました！ すごくおいしいキッシュができました✨自分でもこんなに美味しいものが作れるのだと感動しました。彼氏もとても気に入ってくれました。素敵なレシピを教えてくださりありがとうございます😭

[@user-nf6uu2kv5u]

作ってみたらとても美味しくて、夫も絶賛！ もう何度もリピしてます😄 美味しいレシピをありがとうございました！

[@onikuratatazchakorn7134]

楽しみしてました。ありがとうございました

[@yukjochea4880]

Amazing Quiche Lorraine and looks so yummy 🤤 I can't wait to try make the Quiche and perfect with a glass of wine. Thanks for sharing another great recipe. 😋😍👍

[@user-kt9nr8wr9u]

いつもはパイシートでかなり乱暴に作ってました！そうか最初にタルトストーンで空焼きすればいいんですね！そのまま生地流して焼いたりしてました

[@Nanetteb]

I learned a lot about making quiche in this tutorial.Like I never saw quiche being made ever.That’s the feeling I had,also that Gruyère cheese is darker in color than the one you used here.I thought it wasn’t Gruyère cheese at all.

[@Moss_piglets]

Edit: I've made this over the weekend for brunch with my parents. It was a hit! I served it along with your creme caramel which they enjoy as well too! 🤗 Yes! Can't wait to try this! I've been waiting since I saw your post earlier this morning! Thank you so much for accepting my request to show us how to make quiche lorraine 🤤🤗

[@user-ym1fg9hg5e]

全ての細かな注意点が論理的で理にかなっているので分かりやすく失敗も無いです。😋

[@gh7sao301]

いつも生焼けが心配で、パンパンに膨らむまで焼き過ぎていました。こんなにプルンツルンと美味しそうに上手く焼いてみたい！

[@YabaiUki]

Thank you for sharing 🥰 so easy to follow

[@user-wy8sz8vk2i]

こんにちは。 冷凍のパイ生地を使う場合でも、焼き時間、焼き方一緒でよいですか？

[@isabellabraga7609]

Sublime chef! Vou tentar,apesar de ser difícil encontrar esse espinafre japonês, o melhor. Adorei a técnica do papel.

[@Ahchza9739]

Tu es le meilleur pour moi🥰🥰♥️♥️1000000 braboooo💕💕

[@nazonouser]

具を中心をよけて入れる（カットが綺麗になるように）は、言われてみればそうでした・・・！ イチゴショートとかも円のど真ん中にはイチゴスライス挟まないように気を付けるんだから、キッシュも一緒やわ・・・。 つい真ん中からドドーンと入れてしまいがちですが、次作るとき気を付けて見ます！

[@miena7163]

型をケチってタルトリングで作りましたが、パイ生地が脆くて一部割れてしまいました。ちゃんとタルト型で作ったほうが良かったですね（；＾ω＾） 味はとても美味しく家族から絶賛されました。時間はかかるけど作りがいがあります。多分鬼リピ確定です。 ご紹介ありがとうございました。

[@chengms2723]

I can use parmigiano reggiano cheese instead of 克格魯耶爾芝士 ？

[@meg08930]

すごいカロリーだ

[@인내맨]

7:56 원형 타르트지 접기

[@user-yf7fi9iy2m]

ほうれん草これ3束ってか3株くらいでいいのかな動画見た感じ

[@patchareepornrupasuta717]

wowwwww

[@user-pw8lx8me2n_CINQUE]

一口が‥デカい(⁎⁍̴̛ᴗ⁍̴̛⁎)ﾃﾞｽﾈ!