Quiche: Big Boss and Lil' Daisy

Discussion in 'Pastries & Baking' started by kokopuffs, Feb 20, 2014.

  1. kokopuffs

    kokopuffs

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    Okay, note that in the fourth photo, the wall's slant on the right hand side.  It's not nearly as vertical as the wall depicted on the left side.  I don't know what caused this slant.  Perhaps it's due to the way that dough was push into the corner of the tart mold using a muddler (last photo) or due to thinning at the "apex".

    Note that these molds have deep flutes, the "C" shaped feature of the vertical walls.  And in between each flute is a pointed "apex".  In lining the mold with such deep flutes, one must be very careful in pushing the dough into two  adjacent flutes simultaneously as the apex, because of it's "sharpness" or "pointedness", will thin the dough to the point where it tears.  To cure this problem is simple.  Push the dough into only one flute.  Then before the dough is pushed into the adjacent flute, some dough must be gathered (with two fingers) at the apex to thicken it.  Then, while grasping the thickened dough at the apex, push the adjoining dough into the flute.

    Until now my molds I've used had shallow flutes and the problem with thinning and tearing has never reared its ugly head until now (with deeper flutes).  Caveat emptor and enjoy!

    And whenever I bake a tart or quiche I have a smaller mold standing at the ready, to accept any excess dough that might be left over.  And using that small mold gives me the opportunity to experiment with other baking procedures.  A must in this field.
     
    Last edited: Feb 21, 2014
  2. foodpump

    foodpump

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    Oooh those photos bring back memories!

    When I had my catering business, I used to a lot of those quiches, think I had 8 or 9 deep fluted forms.  Some of them had removable bottoms which were ideal, so I "converted" the rest to removable bottoms with a jigsaw and a new 9" bottom.

    Yours look great!
     
  3. french fries

    french fries

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    Great job koko, tasty looking quiches. 
     
  4. kokopuffs

    kokopuffs

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    Thanks, all, and the presentation could have been just a tad better. 
     
  5. chrisbelgium

    chrisbelgium

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    When I was much younger, I helped in a patisserie at weekends. I had to fill a gazillion small molds with puff pastry. Well, the baker rolled a gigantic roll of pastry over all the empty molds, closely put together side by side on the worktop. Then I had to push the pastry in the molds. We used a trick that worked well; use a handful of pastry and make a small ball of it, dip the ball in flour and tap the pastry into the molds using the ball of pastry. Worked perfectly all the time.

    Very nice quiche KKP!
     
  6. flipflopgirl

    flipflopgirl

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    Beautiful.

    mimi
     
  7. kaiquekuisine

    kaiquekuisine

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    BEAUTIFUL!!!
     
  8. kokopuffs

    kokopuffs

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    CB, I'll certainly try that method hoping to avoid thinning the dough at the apex 'tween the flutes.
     
  9. kokopuffs

    kokopuffs

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    And to all thank you very much for the kind complements!  /img/vbsmilies/smilies/smile.gif  

    You'll note that at halfway up the crust for Lil' Daisy some darkness.  Well, it's recommended that nonstick molds be brushed with some sort of fat for the first usage, to preserve and prolong the nonstick's life.  That madeleine mold was rubbed with butter which had no escape, no removeable bottom to move thru and so it drained from the dough while baking, accumulated in the bottom of the mold and formed its own "crust" as it were.  Hmmmm, this stuff is interesting!  I'm really beginning to enjoy this baking stuff - it takes real perseverance.

    The quiche sat for two days before consuming.  For reheating, I placed a slice in a baking pan and placed into a 375F oven (bottom rack) for about 35 minutes; THAT brought out the crust's flakyness.    Mmmmm.  The custard, made with half and half, tasted light.  Next time it'll be either 100% heavy cream or 50-50 heavy cream and milk.   ...something about heavy cream as opposed to half and half.
     
    Last edited: Feb 23, 2014