Pâte Sucrée - Cuisinart FP-14BK - 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
30 minutes for resting
Insert the large metal chopping blade into the large work bowl
(30 )
ML
of the Cuisinart
and process for 10 seconds to sift. Add the butter and process
)
ML TABLE SALT
until combined. With the machine running on the dough speed
(¾
CUP
, setting, 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. Finely grind the
ML PURE
almonds, then add the remaining dry ingredients and follow
instructions as stated above.
Nutritional information per serving:
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 plus
® Food Processor. Add the fl our, sugar and salt
| |
chol. 32mg sod. 23mg
| |
chol. 32mg sod. 23mg
| | |
carb. 8g pro. 1g fat 6g
| |
calc. 2mg
| | |
carb. 7g pro. 1g fat 7g
| |
calc. 5mg
BASICS
|
fi ber 0g
|
fi ber 0g
16