Lesson Plan: Pies and Cheesecakes
Description: Doughs (pate sablee, pate brisee, pate sucree), coconut cream pie, walnut tarts, quiche (au roquefort, aux oignons), linzertorte, cheesecakes, etc.
Jaja in all his fabu-less-ness!
Pastry doughs including the above are normally easy to make. What really is important is to make sure the dough rests when made and rests again once rolled out into a pie or tart pan. This way it doesn't shrink. I say this because we made this mistake when we made some of our tarts. Otherwise, its a fairly simple process.
I made the quiche au fromage because I love quiche and love gruyere. Although the cheese isn't the best gruyere cheese, it was good enough. Imported cheeses are expensive here in the Philippines. In any event it turned out well. Jaja made New York cheesecake and Jojo made who knows what. I sometimes wonder what that guy makes or does. He goes off on his own tangent.
All in all we were pretty satified with the outcome of our desserts.
Description: Doughs (pate sablee, pate brisee, pate sucree), coconut cream pie, walnut tarts, quiche (au roquefort, aux oignons), linzertorte, cheesecakes, etc.
Jaja in all his fabu-less-ness!Pastry doughs including the above are normally easy to make. What really is important is to make sure the dough rests when made and rests again once rolled out into a pie or tart pan. This way it doesn't shrink. I say this because we made this mistake when we made some of our tarts. Otherwise, its a fairly simple process.
I made the quiche au fromage because I love quiche and love gruyere. Although the cheese isn't the best gruyere cheese, it was good enough. Imported cheeses are expensive here in the Philippines. In any event it turned out well. Jaja made New York cheesecake and Jojo made who knows what. I sometimes wonder what that guy makes or does. He goes off on his own tangent.
All in all we were pretty satified with the outcome of our desserts.
