The liquid cream is ideal as a base for preparing cakes or quiches. It is also with the full liquid cream that you will obtain the best cream and the most airy cream.
How to cool a quiche?
Never let the quiche cool in its mold after baking. Remove immediately then place on a wire rack to cool.
How to avoid water in a quiche? To prevent too much liquid preparation from wetting the dough of your cake or your favorite quiche, it is advisable to leave the oven door ajar (spot it with a wooden spoon) during cooking. To allow moisture to evaporate.
Why is my quiche dry? If the eggs are overcooked, they become dry and slightly elastic.
Why do I have water in my quiche?
All the bottoms of the fridge make a sensation in a quiche. A gift from God when you lack inspiration for dinner. But often, our quiche makes us sweat when we turn it out; blame it on its chewy filling (milk, mushrooms, tomato, onion, bacon, spinach, cheese…) which inevitably makes it runny.
How not to have water in the quiche? Tip: How to avoid liquid at the bottom of a quiche
- The oven should not be too hot: 180°C is more than enough.
- Separately, cook the ingredients for the filling in a pan so that their juices come out (zucchini, mushrooms, etc.).
How to absorb water in a cake? To prevent the fruit and vegetables from releasing too much water, before adding the fruit to the cake, just sprinkle your dough with a little parmesan. This cheese has the advantage of absorbing the water from these juicy fruits and vegetables, thus preventing it from softening the crust of the cake.
Do you have to prick the shortcrust pastry?
Prick your dough with a fork to prevent it from puffing up or deforming, and to make it crispy. For shortcrust pastry, I recommend white baking (without filling, with parchment paper and grams of baking) for 15 min at 180°C.
Why isn’t the cake shell baking? Your oven is not hot enough. Check the temperature with a thermometer. If your dough is full, start baking at 220°C (425°F) so that the bottom is sufficiently cooked, then lower the temperature to 180°C (350°F). … The cake is incorrectly placed in the oven.
Why pre-bake a cake crust? The idea is to do everything so that the dough is not too wet, otherwise it will not cook. If we choose not to pre-bake our cake crust, add ground almonds, semolina or tapioca between the dough and the fruit.
What is the difference between crème fraiche and liquid cream?
To make a thick cream, it must be inoculated with lactic ferments which, thanks to maturation, will give it this unctuous texture and its most assertive taste. Classic liquid cream is sterilized for better preservation.
Can the liquid cream be replaced by fresh cream? I have a preference for heavy cream, but you can easily replace it with single cream and vice versa. On the other hand, there is a clear difference in taste between classic cream (liquid or thick) which contains 30% fat and light cream which contains 15 or 8%.
Which liquid cream for the cake? Pasteurized liquid fresh cream (“fleurette”) This cream does not undergo any treatment other than pasteurization (neither maturation nor sterilization). It is located in the department of frescoes. Very versatile, it can be reheated and used in sauces or any other cream recipe, or served as a dessert.
Why not boil the fresh cream?
I often have trouble using sour cream to make my sauces…in fact when I boil it it curdles and hides making it very unappetizing.
Why boil cream? Instead of kneading the fresh cream, boil it at the last minute. If it liquefies at first, it will regain shape as its water evaporates.
How to prevent the cream from turning? Tips Avoid stirring the cream in your pot as much as possible to prevent it from turning and turning into butter.
How to avoid soft pie dough?
To avoid a soaked dough, especially with regard to puff pastry, it must be brushed, after cooking, with a beaten egg. You can also use egg white, which insulates the batter from the filling. Then put the dough in the oven for 5 minutes if it is intended for a moist filling.
How to avoid soaking puff pastry? To avoid a soggy dough, especially when it comes to puff pastry, it should be brushed after baking with a beaten egg. You can also use egg white in the snow, which insulates the dough from the filling. Then put the dough in the oven for 5 minutes if it is intended for a moist filling.
How to get crispy puff pastry? To make a very crispy puff pastry, apply this trick during baking: sprinkle the bottom of the cake with wheat semolina mixed with sugar and preheat the pastry for 3 to 4 minutes. Then remove the mixture and bake the cake as usual.
How to dry a cake shell? The flour and sugar technique This very simple technique is ideal for red fruit cakes. In a bowl, sift (to avoid lumps) 2 tablespoons of flour and add 2 tablespoons of brown sugar. Mix well then sprinkle the mixture over the cake crust.
When to add fresh cream?
When you need to add fresh cream to a dish, you have to follow certain rules. It should never be brought to a boil. Never mix it with lemon or vinegar either. Finally, it should always be added at the end of cooking when the fire has been extinguished under the saucepan or casserole dish.
How do you know if the fresh cream is cooked? Thick or fluid, it has been pasteurized (about 30 seconds around 90°C) to destroy any pathogenic agent.
Why not boil the fresh cream? indeed, when it boils, it curdles and makes small lumps which make it very unappetizing. it happens from time to time, without me understanding where it comes from (non-expired cream).
How to waterproof a shortcrust pastry?
All you need is an egg white. Five minutes before the end of cooking, remove the dough and spread the egg white without beating on its surface. Return to the oven and allow to cool once baked. The egg will form a protective layer on the dough and prevent the cake from stuffing.
How to absorb plum juice in a cake? Add ground almonds, semolina or tapioca. Sprinkle a layer over the batter just before adding the fruit. In this way, your plums will be able to give all the juice they want, it will no longer affect the texture and taste of your cakes.
How to waterproof a cake? – Paint the shell of the cake with beaten egg white and cook for 5 minutes. The egg white is cooked and forms an impermeable layer on top of the dough. – Sprinkle the bottom of the cake with wheat semolina, corn or even breadcrumbs, which will absorb the excess liquid during cooking.
