Wolfgang Puck BTOBR0060 Bistro collection Manual page 32

Pate Sucre
Makes 1 1/2 pounds or two 9-inch tart shells
Always make the pastry dough hours before using it, preferably the day
before. You will find the dough much easier to work with. Quantities can
be increased as desired, and then divided into portions for freezing. Just
remember to wrap carefully and seal well before freezing.
INGREDIENTS
2 1/3 cups cake or pastry flour
1/3 cup sugar
1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces
2 egg yolks
1 or 2 tablespoons heavy cream
METHOD
1 In a food processor fitted with the steel blade, combine the flour
and sugar. Add the butter and process until the texture resembles
fine meal.
2 In a small bowl, whisk together the yolks and 1 tablespoon of the
cream. Scrape into the machine and process until a ball begins to
form, using the additional tablespoon of cream, if necessary. Remove
the dough from the machine, and on a lightly floured surface, press
down into a circle. Wrap in plastic wrap and refrigerate for at least
1 hour.
To prepare ahead: Through step 2, the pate sucre can be cut into
portions, wrapped well, and frozen.
Recipe Courtesy Adventures in the Kitchen
62
Banana Bread Like No Other
Makes 1 large loaf
INGREDIENTS
5 very ripe bananas, peeled
1 cup sugar
1/2 cup unsalted butter
2 eggs
3 tablespoons milk
1/2 teaspoon vanilla
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups all-purpose flour
METHOD
1 In the bowl of a food processor, add the bananas and sugar. Pulse
to puree. Score the sides. Add the butter and pulse again till butter
pieces are very small.
2 Add the eggs, milk and vanilla and pulse. Add remaining ingredients
and pulse just until no flour particles are visible.
3 Scrape out into buttered loaf pan. Bake 45-50 minutes or until
toothpick inserted off center comes out clean.
Recipe courtesy Marian Getz
63