December. Dreaded by pâtissiers around the world. I wish I had something witty to say about this quiche I fashioned from last week’s CSA panier score, but I made over 100 kilos of ganache today at work.
I used up all the chocolate (60 kilos) and all the cream (40 liters) and that’s why I stopped. I have one more kind to make tomorrow morning before I spend another long day wrestling the hardened (well, not really hardened, more like firm-ened) ganaches into frames so that they can be cut, enrobed, boxed and sold for Christmas. The skin on my hands feels like the sticky side of velcro, and all I really want is to dig into the leftovers of this roast patidou squash and shallot quiche, which is as luxuriously creamy as you could ever possibly want a quiche to be.
I’m counting on it to smooth out today’s rough edges. As for my hands, well, that’s why God created shea butter.
Read on for the recipe.
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