Cuisinart CCP-10 User Manual page 13

with fitted Mixer, Stand or
mixing large a into cornstarch
heat. medium over saucepan
extract, vanilla salt, sugar,
scraped* seeds
extract
filling. cake
in delicious also is this puffs,
Cream Pastry
0g fiber • 3mg calc.
1g fat sat. • 2g fat • 1g pro.
choux: per
both – 9 page on Mousse Chocolate
Cream Pastry Lightened
13. page on Spread Cheese
hors beautiful a For filling. desired
baking. through
ensure To inside. wet not and
the until or minutes, 25 to
back oven the Turn minutes.
oven the Turn oven. preheated
come slowly batter the
the holding of instead results,
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5. page on instructed as (#1)
tip pastry the with Press
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cup ¼ cream, cup ½ milk,
cornstarch tablespoons
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and halved bean, vanilla
vanilla pure tablespoon
salt teaspoon
divided sugar, granulated cup
divided cream, heavy cup
milk whole cups
cups 3½ about
a as or tarts fruit fresh
cream for filling essential
Lightened
• 38mg sod. • 21mg chol. •
• 2g carb. • fat) from (60% 26 Calories
information Nutritional
well.
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the meal, your to finish sweet
Herbed the suggest we d'oeuvre,
with fill then and cool, choux
halfway sheet baking turn color,
browned, nicely hollow, are
20 for bake Let 300°F. to set
10 for oven hot the in sit let
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press. the
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best the achieve To apart.
paper-lined parchment a onto
line. fill MAX the to batter the
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running, mixer
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and sweet
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until each mixing time, a at
3 to 2 about after cooled,
cool.
a on Mix paddle. mixing the with
of bowl the into mixture put and
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on film hard thick a leaves
You out. dries it until mixture
a Using medium-high. to heat
flour. the of all in stir and heat
the Once heat. medium over
or small a into sugar and salt
500°F.
necessary if more 2
flour bread tablespoons
sugar granulated
salt table or salt sea
butter unsalted
puffs or choux two-inch
preparations. savory
both for used be can choux
Cream – Choux
fiber • 2mg calc. • 25mg sod. •
• 2g fat • 1g pro. • 7g carb. • fat)
cookie: per information Nutritional
10.
we dough, cookie this of consistency
8
shape.
make to not sure Be
add to begin slowly
remaining the beat
soft a and batter cake
cookie the in use
the from drop should
and color yellow pale
the adding before
one eggs, the adding
has dough the Once 4.
and steam release
fitted Mixer, Stand
heat from Remove 3.
to better is It pot.
dough the when done
the stir continuously
the raise and burner
from remove boil, a
set and saucepan
butter, water, the Put 2.
to oven Preheat 1.
plus eggs, large 2
2 plus cup ½
teaspoon ½
fine teaspoon ¼
tablespoons 4
water cup ½
40 about Makes
à pâte versatile, Very
à Pâte
11mg chol. •
from (42% 51 Calories
or 6 5, 4, 3, discs using
the to Due *Note: