To make the puff pastry
0
1.
Put the flour and softened butter (cut into pieces)
and water
in the main bowl fitted
with the dough blade.
0
2.
Process for 30 seconds
or until bread crumbs are formed. With the food processor
still running slowly pour in the water until the pastry forms a ball.
0
3.
Take the pastry out of the bowl,
wrap it in cling film and flatten it. Leave in the fridge
for 1 hour.
0
4.
Remove the cling film
and place the pastry on a floured worktop. Roll out from the
centre in four direction to form a cross
A
.
0
5.
Place the chilled butter
between two sheets of cling film. Flatten to form a 2cm thick
square. Remove the clingfilm and place the butter at the centre of the cross
B
and
fold the arms of the cross in towards the centre
C
.
0
6.
Roll the pastry out
to form a long rectangle
D
. Fold it in thirds like a wallet
E
.
0
7.
Turn the pastry 90° and roll the pastry out to form a long rectangle
F
. Fold it in
thirds like a wallet
E
.
0
8.
Wrap the pastry in cling film
and chill for 30 minutes in the fridge.
0
9.
Repeat
Steps 6, 7 and 8 twice.
10.
Roll the pastry
out into a circle to fit the quiche tin and leave it in a cool place for
30 minutes.
Leek quiche
Preparation:
45
min
Resting:
1h30 min
Baking:
30
min
Equipment:
quiche tin Ø 28-30cm
1 quiche
Puff pastry
250g plain flour
50g softened butter
130ml water
200g chilled butter
Filling
100ml crème fraîche
40g butter
40g gruyère cheese
50ml water
2 leeks
2 eggs
Salt & pepper
E2
R2
50
A
D
B
E
C
F
Summary of Contents for Ma Cuisine C 3200
Page 1: ...Ma Cuisine...
Page 6: ...5...
Page 28: ...27 Sauces Appetisers...
Page 38: ...Bread Baking...
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Page 58: ...Soups...
Page 64: ...63...
Page 66: ...Starters...
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Page 76: ...Vegetables...
Page 82: ...Fish...
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Page 90: ...Meat...
Page 98: ...Desserts...
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Page 120: ...Cocktails...
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