Pastry; Desserts; Drinks; Egg Whites - Moulinex 129 Instruction Booklet

(For fish, asparagus, artichokes, etc ... )
Makes approximately 400 ml.
Ingredients: 4 egg yolks, 3 tablespoons of lemon juice, 3 tablespoon of
water. 300 g of butter, salt and pepper.
Method:
- Cut the butter into pieces and gently melt in a small pan,
- Place the egg yolks, lemon juice and water in a small pan and stir constantly
over a very gentle heat until the mixture thickens slighty. Season with salt
and pepper.
- When the mixture is smooth and creamy, pour it into the processor bowl fitted
with the whisking disk,
- Blend on speed « 1 », adding the melted butter little by little by means of the
feeder tube or the perforated pusher,
- When the mixture is smooth, increase the speed to« 4 »and blend for a
further 10 seconds,
- Adjust seasoning according to taste. Serve while hot.
PASTRY
Ingredients (serves 6): 200 g of flour, 1 small glass of water, 1 teaspoon of
salt. 160 g of butter.
Method:
- Fit the metal blade and then place the flour and salt into the bowl with 20 g of
the butter.
- Switch the speed to « 1 », add the water and process for about 20 seconds
gradually increasing the speed to« 4 », until the pastry forms itself into a ball.
- Allows the pastry to stand in a cool place for 20 minutes.
- Roll the pastry out into a square 1 cm thick.
- Process the butter until it is the same consistency as the pastry and place it into
the middle of the pastry square. Now take two opposite sides of the square and
drawn them up to meet each other, then draw up the other two sides so that the
butter is neatly enclosed within the pastry.
- Roll out the pastry into a rectangle to a thickness of 2 to 3 ems and fold it into
three.
- Turn the pastry round and roll it out again into a rectangle. Again, fold it three
times:
- Let the pastry stand for about 20 minutes.
- Repeat rolling out procedure twice more.
- Leave to cool again and then repeat the rolling out procedure one final time.
- Cut the pastry as required and place on an ungreased baking tray. Prick with a
fork.
- Brush with beaten egg and cook for 15 minutes on gas mark 7 (220° Cl, then for
about another 10 minutes on gas mark 7 (220° Cl. then for about another 10
minutes on gas mark 5 (190°C).
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Your food processor is able to whisk egg whites (a maximum of 4)
beautifully for use in a variety of dishes.
Simply whisk the egg whites until stiff using the whisk attachment and
super mixer/blender crown for perfect results time after time, for example.
- Omelettes: Beaten egg whites make an omelette lighter and less dry.
- Pastry : Use egg whites in pancake mixtures or doughnut mixtures.
- Sauces : Use an egg white to give mayonnaise or hollandaise sauce a lighter,
creamier texture.
DESSERTS
Ingredients (makes 3/4 litre} : 1/2 litre of milk, 5 egg yolks, 80 g of sugar,
1 teaspoon of vanilla essence.
Method:
- Warm the milk in a pan.
- Fit the metal blade and place the egg yolks, sugar and vanilla essence into the
bowl and mix on speed « 4 » until the mixture becomes white.
- Fit the super mixer/blender crown.
- Add the warm milk a little at a time and process for about a minute on speed
(( 1 »,
- Pour the mixture into a pan
- Place over a low heat and stir constantly until the mixture begins to thicken but
do not allow to boil. The Creme Anglaise is ready when the surface froth has
evaporated.
- Remove from heat and continue stirring for a few moments.
- Serve cold with fruit or a crumble.
DRINKS
Ingredients (serves 4) : 800 ml cold milk, 3 tablespoons instant coffee,
1 teaspoon cinnamon, 1 tablespoon of sugar, 4 ice cubes.
Method:
- Put all the ingredients into the bowl fitted with the metal blade and the super
mixer/blender crown.
- Switch the speed to « 1 » and increase gradually to speed « 3 » Continue
processing until evenly blended ( 10 to 15 seconds)
- Place the ice cubes in the glasses and pour the coffee over them.
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