【絶対に液漏れしない！】「失敗しない！激うまキッシュ」｜プレスキル 佐々木シェフから学ぶ「カニとほうれん草のキッシュ」

【絶対に液漏れしない！】「失敗しない！激うまキッシュ」｜プレスキル 佐々木シェフから学ぶ「カニとほうれん草のキッシュ」

Today, I’m going to teach you how you can make it without fail, so please give it a try. Hello everyone. I’m Sasaki from Presquile in Yodoyabashi, Osaka. Today, I’m going to make a quiche. A quiche using everyone’s favorite, snow crab. The point for making it is at the cream. I often hear of failures due to leaks when pouring cream or cracks in the crust while baking. So today, I’ll teach you how to make a quiche that never, Never? Or at least won’t fail 90% of the time. Please give it a try. As for the tart mold, I’m going to use a 16cm mold. Like this one with a detachable bottom. And here, we’re going to spread a thin layer of butter. I think it would be better to chill the mold in the fridge before buttering it. Spread it on the sides as well. Next, here we have a pastry called pâte brisée. Of course, you may also use a pre-made crust in the store. Something like this. You can just simply use them unless they’re not sweetened. Roll out the dough to about 3mm thick. Once you roll it to about 3mm thick, place it so that it fits the mold perfectly. Then first, sink the dough into the mold. Do not stretch it. Just bring the dough into the mold slowly without straining or stretching. It’s super important not to stretch it, just put it into the mold. This is to prevent the dough from being stretched into different thicknesses, which causes the crust to crack. Just put it into the mold. I’m not applying any force now. Hold the dough straight up, and lower it into the mold. Once it’s all in the mold, press every corner with your finger like this. If you don’t do this, the dough will not adhere to the mold, which also causes the crust to crack. Hold it tight, and form a right angle. If you have long nails, you can use the belly of your finger. Use the belly of your thumb, and hold each corner. Turn it, turn it, and turn it. After that, you can roll it out with a rolling pin to take off the excess dough. Next, use the side of your finger and press firmly against each edge of the mold. Like this. So that this bumpy dough perfectly fits in the mold. And let it come up a little to form a beautiful tart shape. Make the waves like this. Again, do not use your fingernails. Turn it, turn it, and turn it. That’s how it’s done. All right? And if there’s air left in the dough, it will get bumpy when baked. So use a fork to poke holes in it. So far, it’s the same recipe as regular quiche. After poking the holes, prepare this kind of baking paper. Spread a sheet of baking paper on it. Try not to break the beautiful shape of the dough. Fill the crust with tart stones and we’ll put this in the oven. Bake it for about 25 minutes in 180℃. When force is applied to the flour and water, gluten generates forces that shrink the dough. So it would be better to chill the dough with the mold in the fridge for about an hour. That settles the gluten and prevents the dough from shrinking when baked. So, make sure to let it chill in the fridge, and then put it in the oven and bake at 180℃. Once you bake it for 25 minutes, we’ll take out the stones as the bottom part is still half-baked. Then put it back in the oven and bake it for another 5 to 8 minutes to bake the bottom part of the crust. Here is the one that’s already baked. We usually spread eggs on it and bake it again to prevent the cream from leaking. But we’re not taking such a troublesome step today. We’ll go for the easy way this time. Next, we’re going to make the cream to fill in the crust. It’s the one made with eggs and milk and called “appareil” in French. So let’s get started. First with a whole egg. And an egg yolk. And just a little nutmeg. You may omit it if you want. If you’re using nutmeg, add only a very small amount. Using too many of them can be poisonous. Next, we’re going to add milk and heavy cream to it. After that, we’ll season it with salt and pepper. And that’s how you usually make an appareil. But this time, we’re going to add agar. Agar is a sort of coagulant like gelatine. Pastry chefs often use this for desserts, and we also use it for French cuisine. The difference between gelatine is that agar is made from seaweeds. You may be asking, “What’s the difference between kanten?”. And the difference is in the texture. Kanten has a harder and rough texture than agar which is made from Carrageenan. We are using this to solidify the appareil. Which prevents itself from leaking from the crust. And it also helps to bring the quiche to the oven without a spill. So why are we using agar, not gelatine? It’s because agar is solid at room temperature. So in the summer, some people use agar for making jellies. Next, add milk into the pot. And add heavy cream. The cream is animal-based with 47% of milk fat. Make sure to use an animal-based one. Now, add the agar to it. Mix them well. Don’t turn on the heat yet. Mix them well, as it tends to lump together. Now, turn the heat up to high. This is just to let the agar melt in it. It melts at 90℃. So just bring to a light boil. All right, now we just have to filter this. Let it cool a little. Let it cool to prevent the eggs from getting cooked. Once it’s cooled down, we’ll add it in here. You don’t have to cool it down completely. And then… filter this again. Can you see this? The part with the lower temperature is slightly getting thicker. We’ll let this cool down to room temperature. Next, we’ll prepare the ingredients to put in the quiche. Slice the onions to your desired thickness. As for the bacon, you can cut it into cubes, strips, or whatever you like. Since we want to make the crab stand out more, we’ll use less bacon and cut them smaller as well. Today, we will use these stick crabs. I guess we can cut them in half. Of course, there’s no problem in using flaked or canned crabs if you’re making it at home. Now, we’ll be frying all the ingredients. Heat olive oil in a pan. Add the onions first. There’s no need to brown the onion. We want to let the flavor of the crab stand out more. So I think it’s better not to cook and sweeten the onion too much, and just let it have slight sweetness and texture. Turn the heat to medium once the onions start to get browned. Next, add the spinach. We’re only using the leaf part. I think you may have some stalk if you’re making it at home. And then, add 1.5g of salt. And pepper. Spinach has a lot of water in it, so you can stop cooking as soon as the color has changed a little. Finally, add the bacon. Since they’re already cooked, it’s just enough once they become lightly flavored. The spinach has changed color and is now cooked. The onions are still white, but the bacon is cooked enough. So we’ll take them out. Take them on a piece of kitchen paper to take off excess water and oil. Now put them in the tart crust. Distribute them equally. Spread it like this. And put the crab on top of it. Turn the red side up so that it looks better when baked. Can you see this? It’s getting thickened. Let’s fill this into it. The appareil we prepared is for two servings, so let’s add only half of it. Can you see the thickness of it? Fill the appareil in the tart slowly as it may spill over. All right. Sprinkle some cheese on it. Today, I’m using Gruyère cheese, but you can also use normal melting cheese or pizza cheese. But using higher grade cheese makes a big difference. If you want to match the baking time with the time of the party or when your family gets home, you can simply keep this in the fridge. As we used agar to solidify the appareil, it’s very less likely to leak from the crust. Once the time has come, you can simply take this out of the fridge, put it back in the mold without applying butter, and just bake it in the oven. So there’s no need to keep it in the mold. Just keep the crust as-is, and put back in the mold when you bake it. So let’s start baking it. Bake it for about 30 minutes at 180℃. Watch the color of it in your home oven. So let’s set it to 30 minutes and start baking. Okay, so 30 minutes has passed, and let’s open the oven. Woah, it’s looking nice. Look at this. It’s in the perfect color. Quiche is delicious both in hot and cold. So let’s take the mold out. You see that it’s not slides? The crust sticks to the mold if it’s leaked. And that’s what I wanted to ensure this time. Shall we cut this then? There it is. It’s ready to serve. Okay, so let’s eat it. The tart is crunchy and the appareil is so smooth. The taste of the crab is filling my mouth. Please try it for yourself.

おうちごはんがプロの味に！
プロの料理人から、美味しい料理を作るコツが学べる料理専門チャンネル。

今回は、フレンチの世界大会8位、アジア大会1位の実績を誇る、大阪を代表するグランメゾン「プレスキル」の佐々木シェフから、「絶対に失敗しない！？カニとほうれん草のキッシュ」をご紹介して頂きました。

◆分量（16㎝の型）
紅ズワイガニ（棒身を細く切る） 50g
ほうれん草（生） 25g（ソテー後21g 歩留り 84％）
ベーコン（5㎜角） 6g
玉葱（スライス生） 50g（ソテー後35g 歩留り 70％）
グリュイエールチーズ 16g
アパレイユ 120g
オリーブオイル 適量

【流し込み生地】出来上がり約300g
全卵 1個（60g）
卵黄 1個（20g）
生クリーム(動物性47%） 125g
牛乳 125g
ナツメグ 極少量
アガー 4g
塩 少々
胡椒 少々

【練り込みパイ】出来上がり400ｇ
無塩バター 100g
塩 1つまみ
小麦粉 250ｇ
全卵（Lサイズ） 1ケ

アガーを使用することで、口当たりもよく、液漏れもしない、絶品キッシュに仕上がっています。
温かくても冷ましても美味しい一品！是非、お試しください。

■この動画を見て頂いた方へのオススメ動画
★チャンネル内オススメ動画
・佐々木シェフから学ぶ「しっとり鶏むね肉のクリーム煮」
　https://youtu.be/h2_DbLX2ZCQ
・ファロ 樫村シェフから学ぶ「バゲット＆きのこの前菜」
　https://youtu.be/JrfPsPmCE8Q
・ラ・ボンヌターブル 中村シェフの「牛乳不使用クリームシチュー」
　https://youtu.be/iVO-_IeyUdw

★他チャンネルオススメ動画
・フランスの惣菜「キッシュ」の作り方
　https://www.youtube.com/watch?v=4oMA_tHuxss
・定番！ほうれん草とベーコンのキッシュ
　https://www.youtube.com/watch?v=x0ewZyUh6YU
・三國シェフが作るパイ生地を使わない「キッシュ」
　https://www.youtube.com/watch?v=N7OyGPjeyq0

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#作り方＃キッシュ＃失敗しない