실패없는 파이지 만들기 1편 | 파티쉐의 ✩키쉬 로렌✩ | 푀이타주 레피도 만드는 꿀팁대방출🍯| How to make Rough Puff Pastry#1 & Quiche

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Gruyère cheese

🥗Healthier: Emmental cheese

💰Cheaper: cheddar cheese

Emmental offers a similar flavor profile at a lower cost.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked ham

Turkey bacon is leaner, while smoked ham is often more affordable.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber, while store-bought saves time.

Prepare all ingredients by measuring and chilling them in the refrigerator.

Cut the butter into 2-3 cm cubes and keep it in the refrigerator.

In a large bowl, sift together the cold cake flour and bread flour, then add the butter and mix lightly with a scraper until just combined.

Add salt and the chilled water to the mixture, combine with the scraper, then gather into a ball and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour (preferably 4 hours).

Roll out the dough into a long rectangle about 45 cm, dusting with flour as needed, then fold into thirds.

Rotate the dough 90 degrees and repeat the rolling and folding process.

Wrap the dough in plastic wrap and chill in the refrigerator for about 1 hour.

Repeat the rolling and folding process two more times, then freeze if not using immediately (can be stored for about 2 weeks).

For the quiche, finely chop the leeks and parsley, and blanch the cauliflower in salted water.

Preheat the oven to 210°C.

Roll out the homemade puff pastry and shape it into the tart pan, pricking the bottom with a fork. Chill for about 30 minutes.

Line the pastry with parchment paper and add weights, then bake in the preheated oven for about 20 minutes.

Remove from the oven, take out the weights and parchment, and bake for another 10 minutes.

Brush the baked pastry shell with egg wash and let it dry.

In a pan, sauté the pancetta and leeks until cooked, then drain excess oil.

In a bowl, mix the egg, fresh cream, milk, salt, pepper, parsley, and about 2/3 of the Gruyere cheese until well combined.

Place the pancetta and cauliflower in the baked pastry shell, pour in the egg mixture, and top with the remaining Gruyere cheese.

Bake in the oven preheated to 180°C for about 35 minutes until set.

Cooking Techniques

Spice Level:

Allergens