From the CLASSIC QUICHE LORRAINE TO MORE CONTEMPORARY CREATIONS, a
QUICHE CAN BE A COMFORTING ALTERNATIVE FOR BREAKFAST, lunch and
dinner. In this hands-on CLASS, learn to make SAVORY AND SWEET PÂTE
BRISÉE PASTRY to form the quintessential QUICHE BASE. Students will
learn the technique for mixing and rolling this delicate pastry,
lining the tart pan and baking this shell to golden perfection.Equal
care will be paid to the filling, starting with a flavorful custard
for ASPARAGUS, MUSHROOM AND RHUBARB. Once students master these
fundamentals, quiche variations at home abound!
SKILLS COVERED: making pastry dough by hand; rolling and lining tart
shell, plus pre-baking; creating a winning formula for custard
filling, prepping ingredients; basic knife skills.
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ABOUT THE TEACHER: Madelaine Bullwinkel [http://chezm.com/] has been
teaching the culinary arts for over two decades. She also leads
immersive culinary tours in various regions of France. The Chicago
Tribune honored Madelaine with the Good Eating Award in 2001.
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_Refund/cancellation policy: A full refund will be provided for
cancellations requests received from customers up to one week (seven
days) before the event. No refund or store credit will be provided for
cancellation requests received less than a week before the event._
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07/05/2017 Last update