Crustade

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Mutton ragout in a crustade
Various crustades according to Jules Gouffé in Le livre de pâtisserie

A crustade is a dough basket made from shortcrust pastry , puff pastry , hollowed out breads , duchess potato mixes, semolina or rice that are baked or heated in the oven. Crustades are filled with salpicon , ragouts , purees or vegetables, which are bound with a suitable reduced sauce and sometimes even baked. In contrast to the quiches , they are baked blind . Krustaden be as hot appetizer ( hors d'oeuvre served), or as part of show plates used.

The French technical term is croustade or en croustade (German: in the crust), they were originally made in southern France . Crustades can be purchased as convenience goods. Tartelettes are available for sweet fillings .

Bread crusts

All fillings that are also suitable for timbales or vol-au-vent are suitable for this. Stale bread is debarked, trimmed to the desired shape with a knife, a lid is scored and then fried. Then the lid is removed, the bread crumb hollowed out, a layer of farce is placed in the crust according to the recipe, left to dry, then the filling is poured in. Can be made from thick slices or loaves of bread.

Potato and Rice Crustades

Spread out a duchess potato mixture as thick as a finger, let it cool, then cut out round shapes, mark a lid, brush the crusts with egg, fry, let cool, remove the lid, hollow out the inside, and after cooling put in the filling. Similarly, crustades are made from cooked rice.

Baked crusts

In order to gratinate crusts in the pastry molds, various fillings are placed in shortcrust pastry tartlets , which are either topped with a cheese topping or with a topping in the oven. For crustades without a topping , pasty fillings are inserted that bake themselves. For crust fillings with icing , sauce is poured over the filling and the crust is then baked.

Individual evidence

  1. ↑ a b c d New Larousse Gastronomique . Octopus, 2018, ISBN 978-0-600-63587-1 ( google.de [accessed on August 17, 2019]).
  2. ^ Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 287 .
  3. ↑ Auguste Escoffier : A. Escoffier's culinary art guide. P. 74 , accessed on August 17, 2019 (German).
  4. ↑ Fachbuchverlag Pfanneberg GmbH & Co. KG: Technology of the production of baked goods . 11th edition. Haan, ISBN 978-3-8057-0761-9 ( europa-lehrmittel.de [PDF]).