FR2552977A1 - Quiche à la provençale - Google Patents
Quiche à la provençale Download PDFInfo
- Publication number
- FR2552977A1 FR2552977A1 FR8314565A FR8314565A FR2552977A1 FR 2552977 A1 FR2552977 A1 FR 2552977A1 FR 8314565 A FR8314565 A FR 8314565A FR 8314565 A FR8314565 A FR 8314565A FR 2552977 A1 FR2552977 A1 FR 2552977A1
- Authority
- FR
- France
- Prior art keywords
- dough
- preparing
- mornay
- food product
- brioche
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000011835 quiches Nutrition 0.000 title description 3
- 235000013351 cheese Nutrition 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 241000234282 Allium Species 0.000 claims abstract description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 5
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 5
- 235000000346 sugar Nutrition 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 4
- 235000013628 Lantana involucrata Nutrition 0.000 claims abstract description 4
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 claims abstract description 4
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 4
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 4
- 240000007673 Origanum vulgare Species 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 238000004898 kneading Methods 0.000 claims abstract description 4
- 239000012141 concentrate Substances 0.000 claims abstract description 3
- 238000010348 incorporation Methods 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims abstract description 3
- -1 egano Species 0.000 claims description 2
- 235000014594 pastries Nutrition 0.000 claims description 2
- 235000009991 pite Nutrition 0.000 claims 1
- 244000293655 pite Species 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000021189 garnishes Nutrition 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 241000237536 Mytilus edulis Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241001489212 Tuber Species 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000020638 mussel Nutrition 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Dairy Products (AREA)
Abstract
Description
Préparation alimentaire du type " QUICHE PROVENCALE", sur fond de pâte briochée souffléeet procéde de préparation.Food preparation of the "QUICHE PROVENCALE" type, on a background of puffed brioche dough and preparation process.
DESCRIPTION :
L'invention concerne une préparation alimentaire au type "QUICHE PROVENCALE" sur fond de pâte briochée soufflée et son procédé de préparation.DESCRIPTION:
The invention relates to a food preparation of the "QUICHE PROVENCALE" type on a background of puffed brioche dough and its preparation process.
Dans ce domaine il est connu de réaliser des préparations alimentaires composées soit d'une préparation a base de tomates et d'oignons ( coulis ) sur un fond de pâte a pain, ou une composition de sauce mornay et de gruyère disposée sur une pâ@e brisée ou sablée.In this area, it is known to produce food preparations composed either of a preparation based on tomatoes and onions (coulis) on a bread dough base, or a composition of mornay and gruyère sauce placed on a pastry. e broken or sanded.
L'objet de l'invention et de fournir un produit alimentaire du type constitué d'un appareil àbase de sauce Mornay disposée sur une pâte cuite caractérisé, en ce qu'il comprend en combinaison, un appareill à base de sauce Mornay additionné de concentré de tomates, oignons, fenouil, basilic, ail origan, sucre,et une pâte souffle briochée et salde
La dite preparation comporte en outre l'incorporation de fromage de gruyère.The object of the invention is to provide a food product of the type consisting of a Mornay sauce-based appliance placed on a cooked dough, characterized in that it comprises, in combination, an apparatus based on Mornay sauce added with concentrate tomatoes, onions, fennel, basil, oregano garlic, sugar, and a brioche souffle and salt
Said preparation also includes the incorporation of Gruyère cheese.
La dite pâte sera obtenue selon le procédésuivant : Farine,sel,oeufs,beurre,lait,levain,et fromage de gruyère.Said dough will be obtained according to the following process: Flour, salt, eggs, butter, milk, sourdough, and cheese from Gruyère.
La pâte est soumise a un semi pétrissage par opposition d'un pétrissage complet d'une pâte briochée, on laisse lever la pâte pendant par exemple dix heures, ce temps pourra ètre reduit a trois heures,mais il en résulte une pâte moins souple dite non soufflée.The dough is subjected to a semi kneading as opposed to a full kneading of a brioche dough, the dough is left to rise for for example ten hours, this time may be reduced to three hours, but this results in a less flexible dough called not blown.
Beurrage des moules, mis em moule de la pâte et piquage.Buttering of the molds, put in mold of the dough and pricking.
Nouveau levage une heure minimum et de préférence trois heures. Dans le cas d'une levéeavec étuve une heure suffit, suivie d'une dorure au jaune d'oeuf.New lifting one hour minimum and preferably three hours. In the case of a leavening with an oven one hour is enough, followed by gilding with egg yolk.
GARNITURE:
La garniture sera préférentiellement réalisée avec du jambon quit, des champignons des crevettes des moules et des truffes dventuellement,et fromage de gruyère,
INGREDIENTS DE L'APPAREIL:
Farine, lait, oeufs, beurre, ail, noix muscade, oignons, origan, fenouil, basilic, sucre, tomate, fromage de gruyère, sel, poivre. GARNISH:
The garnish will preferably be made with quit ham, mussels shrimp mushrooms and possibly truffles, and Gruyère cheese,
DEVICE INGREDIENTS:
Flour, milk, eggs, butter, garlic, nutmeg, onions, oregano, fennel, basil, sugar, tomato, Swiss cheese, salt, pepper.
PATE 500 gr: 400 gr de farine,13 gr de sel,30 gr de sucre,5 oeufs,375 gr de beurre 30 gr de fromage de gryére, un quart de lait tiede.PASTE 500 gr: 400 gr of flour, 13 gr of salt, 30 gr of sugar, 5 eggs, 375 gr of butter 30 gr of gryere cheese, a quarter of warm milk.
LEVAIN: 15 gr de levure de panification 100 gr de farine un verre d'eau tiede. YEAST: 15 gr of baking yeast 100 gr of flour a glass of warm water.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8314565A FR2552977A1 (en) | 1983-10-10 | 1983-10-10 | Quiche à la provençale |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8314565A FR2552977A1 (en) | 1983-10-10 | 1983-10-10 | Quiche à la provençale |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| FR2552977A1 true FR2552977A1 (en) | 1985-04-12 |
Family
ID=9292172
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR8314565A Withdrawn FR2552977A1 (en) | 1983-10-10 | 1983-10-10 | Quiche à la provençale |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2552977A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0893062A1 (en) * | 1997-07-24 | 1999-01-27 | Luissier | Method for making a spherical food product and the food product obtained thereby |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR981242A (en) * | 1943-03-20 | 1951-05-23 | Paindor | New compound and vitamin bread |
| FR2434576A2 (en) * | 1978-09-04 | 1980-03-28 | Ferrando Dolores | Tart made of pastry raised with yeast - is covered with a seasoned starch thickened sauce |
-
1983
- 1983-10-10 FR FR8314565A patent/FR2552977A1/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR981242A (en) * | 1943-03-20 | 1951-05-23 | Paindor | New compound and vitamin bread |
| FR2434576A2 (en) * | 1978-09-04 | 1980-03-28 | Ferrando Dolores | Tart made of pastry raised with yeast - is covered with a seasoned starch thickened sauce |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0893062A1 (en) * | 1997-07-24 | 1999-01-27 | Luissier | Method for making a spherical food product and the food product obtained thereby |
| FR2766335A1 (en) * | 1997-07-24 | 1999-01-29 | Luissier Sa | METHOD FOR MANUFACTURING A SPHERICAL FOOD AND FOOD OBTAINED BY SAID METHOD |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ST | Notification of lapse |