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If I don't have that quince in my country what should I use?

Pies, Tarts, and Desserts for the Holidays

Jacquy Pfeiffer & Scott Samuel - Pies, Tarts, and Desserts for the Holidays

Recorded

This event was on November 17, 2022

Join Chefs Jacquy Pfeiffer and Scott Samuel for an exploration of some exciting new ideas for the holidays! Learn how to make quince jelly and spread from scratch, and learn how to flavor it with hibiscus petals and elderberry to create a delicious tart. Other recipes include a fresh pear pie, “the Jacquy way” and a thin puff pastry galette featuring mushrooms sautéed with parsley, pink garlic, feta cheese, and bacon bits. You won't want to miss this event as Chef Jacquy will also share his foolproof cider and caramel-infused apple tart! Bring all your questions, and a healthy appetite for this mouth-watering event.

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Question

Silvana Garcia

If I don't have that quince in my country what should I use?

Answer

so I know that we probably started with quotes like this question was used. Yeah, but apples and pears. I mean you could make an apple jelly and apple sprays instead of the prince to reply. Yes. Yes, absolutely. I didn't ask this question about the type of quince. I typically have used pineapple quids which tend to have a very very floral Essence to them. And then there's some points that an apple that tend to be a little bit more mild. Do you have a preference? Can you repeat sorry I was reading the question and the following question. Go ahead. Pineapple Quints versus regular Quints pineapple tends to be very floral and I yes when I order that I tend to order and look for it in the market anything that you use was it a pineapple Quince. It kind of looked like it. No, just just regular ones. I just you know, I just I just buy the product when I find it and then I tasted and then I let my my census take over and then and try to complement the the product was what it needs, you know, so because you cannot always have the best best product best fruit, right? So I'll just give a chance to to anything that I buy, you know.

Jacquy Pfeiffer & Scott Samuel

Chefs

Chef *Jacquy Pfeiffer*’s exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer established himself as a leading figure in the art of pastry, working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer, along with Sébastien Canonne, founded The French Pastry School, where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef *Scott Samuel*’s distinguished culinary career has included leadership roles in culinary innovation, instruction, operations, and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo; a digital health company focused on making it easier to eat well. Prior to Zipongo, Scott worked with The Culinary Institute of America as the Executive Chef of the college’s Strategic Initiatives Group and as an instructor in the culinary arts degree program, where he coordinated the food operations for the culinary college’s industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor’s Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland.