I'm studying the Grand Diplome at Cordon Bleu in London

Posts tagged ‘Quiche Lorraine’

Day 11 – Quiche Lorraine – Mon 30th Jan

This week sees some overlap between the cuisine and patisserie lessons as both are covering some types of pastry.

Today we learnt about Pâte Brisée and Pâte Sucrée and watched the chef use them to make a quiche and a tart respectively. The Demo was given by chefs Eric and Gilles.

Pâte Brisée is shortcrust pastry and Pâte Sucrée is a similar pastry but is sweeter and is made by a slightly different method.

The chef made the Pâte Brisée first. Flour and salt were sifted into a bowl and the cold butter cut into small dice and rubbed into the flour. A well was made in the centre and an egg and a little water was added. It was mixed to form a dough and was kneaded briefly, then formed into a ball, wrapped in clingfilm and rested in the fridge for 30 minutes.

Then he made the Pâte Sucrée. The method for this is more like making biscuits rather than pastry. The butter and sugar were creamed together, then egg yolks, lemon zest and salt were added and mixed in. Finally flour was added and incorporated. As with the Pâte Brisée, it was then rested in the fridge. 

The Pâte Brisée was then rolled out to about 3 mm thick and used to line a flan ring on a baking sheet. Once trimmed to fit, it was baked blind with baking beans in the centre to stop it rising. After about 15 minutes, the baking beans were removed and the pastry returned to the oven to make sure the centre was cooked.

Meanwhile some smoked bacon was blanched in simmering water, cut into small dice and fried for a few minutes to release some of the fat.

Once the pastry case was cooked, the bacon was scattered over the bottom, gruyere cheese was sprinkled over it and a mix of egg, milk and cream, seasoned with nutmeg, salt and pepper, was poured into the case and returned to the oven to cook until set.

The Pâte Sucrée was also used to line a flan ring and baked blind. Then it was filled with creme patissiere, covered with some fresh fruit and glazed.

Here are pictures of the chef’s quiche and tart:


In the practical, with chef John, we were just making the Quiche Lorraine.

I’ve made lots of quiches and tarts in the past so this wasn’t a difficult practical for me but it was interesting to use the techniques we saw in the demonstration. My quiche came out very well and the chef commented that it was a very good quiche and used it to demonstrate its good points to my classmates, so I was pretty pleased.

It didn’t last long once I got home and tasted wonderful, but here is a picture taken before it got munched:

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