【キッシュロレーヌ】パティシエが教える失敗しない Quiche Lorraine

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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ない Flaky Pastry... • Equipment and ingredients I use:. • Quiche mold, 18cm, stainless steel, bottom up, PP-695 • 　https://amzn.to/37xdmAd • Gruyère 140g refrigerated • 　https://amzn.to/3idG4rV • Dry-salted bacon block • 　https://amzn.to/363TTa0 • Garcia Extra Virgin Olive Oil 1000ml • 　https://amzn.to/3wfi3sJ • Salt of Guerande (granulated) 1kg • 　https://amzn.to/35HmjXk • Nutmeg powder 35g • 　https://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 • https://www.amazon.jp/hz/wishlist/ls/... • Music By: Andrew Applepie • Web https://andrewapplepie.com/ • YouTube / 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. • https://pierreapierre.com/ • Instagram page • / ishikawa_masayoshi_patissier • facebook page • https://fb.me/ishkawamasayoshi/ • youtube Masayoshi Ishikawa Channel • https://youtube.com/c/IshMas?sub_conf... • BLOG Patissier's Guide to No-Fail Sweets • https://sweets-design.com/ • Languages other than Japanese are translated using deepL, etc. • #patissier • #recipe • • Translated with www.DeepL.com/Translator (free version)

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