A Savory Pumpkin Pie

16 12 2009

Patidou quiche, uncut

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. 

Before...

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.

...and After

I’m counting on it to smooth out today’s rough edges.  As for my hands, well, that’s why God created shea butter.

A little slice of heaven

Read on for the recipe.

Read the rest of this entry »








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