Chocolate Waffle Cones; Blini - Cuisinart CPP-200 Series Instruction Manual

Nutritional information per cone:
Calories 82 (48% from fat) carb. 9g • pro. 1g
• fat 4g • sat. fat 3g • chol 12mg • sod. 47mg
• calc. 0mg • fiber 0g

Chocolate Waffle Cones

Thick and chocolate, what could go better
with your favorite ice cream?
Makes 12 cones
½ cup confectioners' sugar
2 tablespoons Dutch processed
cocoa
2 large egg whites
6 tablespoons unsalted butter,
melted and slightly cooled
⁄
cup unbleached, all-purpose
2
3
flour
¼ teaspoon kosher salt
1. In a small bowl, sift together the sugar
and cocoa. In a medium bowl, whisk
together the egg whites with the
sugar/cocoa until incorporated. Whisk
in the butter and then finally whisk in
the flour and salt.
2. Preheat the International Chef
Pizzelle/Pancake Plus fitted with the
pizzelle plates by adjusting the tem-
perature to Medium. Set the timer to
2 minutes.
3. Using the small scoop, put the batter
in the middle of each pizzelle/cone
mold on the hot plate. Close cover
and lock to activate timer and begin
cooking. Tone will sound when time
has expired.
4. Using tongs, (cones will be hot ) very
carefully remove one cone at a time
and place on a flat work surface.
Place the cone mold in the center of
the circle and wrap one side on top of
the mold and then roll it on the work
surface to meet the other side. Press
the mold down on the counter using
the tongs with the seam side down to
seal. Carefully remove and repeat with
remaining cones.
5. Repeat with remaining batter.
Calories 98 (51% from fat) • carb. 10g • pro. 1g
• fat 6g • sat. fat 4g • chol. 15 mg • sod. 54mg
The perfect cocktail party hors d'oeuvre,
these are traditionally topped with smoked
Makes about 32 two-inch blini
1
½
¾
1
3
2
1
2
1¾
2
Crêpe/
™
1. Put the potatoes into a large stockpot.
Add cold water until potatoes are sub-
merged. Bring to a boil and cook until
potatoes are fully tender. Once cool
enough to touch, press through a ricer
or food mill. Transfer potatoes to a large
mixing bowl (discard peels).
2. Add the yeast, flour and baking powder
to the potatoes and stir to combine. Add
the sour cream, eggs, egg yolk, milk,
salt and pepper. Using a hand mixer, or
the mixing paddle of a stand mixer, beat
until mixture is very creamy and thor-
oughly combined, about 3 to 5 minutes.
10
Nutritional information per cone:
• calc. 0mg • fiber 0g

Blini

salmon and caviar.
pound Yukon Gold potatoes
teaspoon active dry yeast
cup unbleached, all-purpose
flour
teaspoon baking powder
tablespoons sour cream
large eggs
large egg yolk
tablespoons whole milk
teaspoons kosher salt
ground white pepper to taste
large egg whites
pinch cream of tartar
vegetable oil or clarified butter,
for brushing plates