Cuisinart FP-12NC Series Instruction And Recipe Booklet page 17

PâTE BRISÉE
This versatile dough can be used for sweet or savoury treats .
makes two single crust 9-inch (23 cm) tarts/pies
(24 servings), or one double-crust pie, (12 servings)
2 cuPs (500 ml)
Insert the large metal chopping blade into the large work
unbleached,
all-PurPose flour
bowl of the Cuisinart
1 TeasPoon (5 ml)
salt and process for 10 seconds to sift. Evenly add the
Table salT
butter and pulse until the mixture resembles coarse
16 TablesPoons [½ Pound
crumbs. Pour in water 1 tablespoon (15 ml) at a time, and
(250 G); 2 sTIcks]
pulse until mixture just forms a dough – you may not need
unsalTed buTTer, cold
and cuT InTo ½-Inch
all of the water. Divide dough equally into two pieces and
(1.25 cm) cubes
form each into a flat disc; wrap in plastic and refrigerate
¼ cuP (50 ml) Ice waTer
until ready to use. This pastry also freezes well for up to 6
months as long as it is well wrapped.
Nutritional information per serving:
Calories 39 (6% from fat)
sat. fat 0g
TIP: For a sweet Pâte Brisée, follow the same recipe as
above except add 1½ tablespoons (25 ml) of granulated
sugar to the dry ingredients in the work bowl.
Nutritional information per serving:
Calories 47 (5% from fat)
sat. fat 0g
BASICS
32
Approximate preparation time: 5 minutes
® Food Processor. Add the flour and
| | |
carb. 8g pro. 1g fat 0g
| | | |
chol. 0mg sod. 98mg calc. 2mg fiber 0g
| | |
carb. 10g pro. 1g fat 0g
| | | |
chol. 0mg sod. 98mg calc. 2mg fiber 0g
Have leftover dough? Use this "sweet" dough for simple cookies .
2 cuPs (500 ml) un-
bleached,
all-PurPose flour
2 TablesPoons (30 ml)
GranulaTed suGar
½ TeasPoon (2 ml)
Table salT
12 TablesPoons (¾ cuP
(175 ml) ) unsalTed buT-
Ter, room TemPeraTure
2 larGe eGG yolks
1 TablesPoon (15 ml) Ice
waTer
¼ TeasPoon (1 ml) lemon
zesT (oPTIonal)
|
½ TeasPoon (2 ml) Pure
vanIlla exTracT
|
PâTE SUCRÉE
Just roll and cut into your favourite shapes .
makes two 9-inch (23 cm) single tarts/pies, or one
double-crust pie
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large work
bowl of the Cuisinart ®
sugar and salt and process for 10 seconds to sift. Add the
butter and process until combined. With the machine
running, add the yolks, one at a time, and process until
incorporated. Add the water, zest (if using) and vanilla;
pulse 3 to 4 times, until combined.
Form dough into 2 flat discs. Wrap in plastic; chill in
refrigerator until ready to use.
To make this an almond sucrée, substitute 1 cup (250 ml)
of the all-purpose flour for toasted almonds. Finely grind
the almonds, and then add the remaining dry ingredients
and follow instructions as stated above.
Nutritional information per serving (based on 72 servings):
Calories 92 (58% from fat)
| |
sat. fat 4g chol. 32mg
For the almond sucrée:
Nutritional information per serving:
Calories 94 (63% from fat)
| |
sat. fat 4g chol. 32mg
Food Processor. Add the flour,
| | | |
carb. 8g pro. 1g fat 6g
| |
sod. 23mg calc. 2mg fiber 0g
| | | |
carb. 7g pro. 1g fat 7g
| |
sod. 23mg calc. 5mg fiber 0g
BASICS
33