Pâte Sucrée - Cuisinart FP-12 - Elite Food Processor Instruction Booklet

Have leftover dough? Use this "sweet" dough for simple cookies.
2 (500
CUPS ML
-
ALL PURPOSE FLOUR
2
TABLESPOONS
GRANULATED SUGAR
½ (2
TEASPOON
12
TABLESPOONS
(175 ) )
ML UNSALTED BUTTER
ROOM TEMPERATURE
2
LARGE EGG YOLKS
1
TABLESPOON
WATER
¼ (1
TEASPOON
( )
OPTIONAL
½ (2
TEASPOON
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
) ,
UNBLEACHED
Insert the large metal chopping blade into the large
(30 )
work bowl of the Cuisinart
ML
fl our, sugar and salt and process for 10 seconds to sift.
)
ML TABLE SALT
Add the butter and process until combined. With the
(¾
CUP
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.
(15 )
ML ICE
Form dough into 2 fl at discs. Wrap in plastic; chill in
refrigerator until ready to use.
)
ML LEMON ZEST
To make this an almond sucrée, substitute 1 cup
)
(250 ml) of the all-purpose fl our for toasted almonds.
ML PURE
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
For the almond sucrée:
Nutritional information per serving:
Calories 94 (63% from fat)
sat. fat 4g
Approximate preparation time: 5 minutes
|
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chol. 32mg sod. 23mg
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chol. 32mg sod. 23mg
®
Food Processor. Add the
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carb. 8g pro. 1g fat 6g
| |
calc. 2mg fi ber 0g
| |
carb. 7g pro. 1g fat 7g
| |
calc. 5mg fi ber 0g
BASICS
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