Kenmore Easy Baking Recipe & Instruction Booklet page 35

PATE BRISEE
If you think pie is the only way to finish a memorable
meal, wait until you taste this French tart crust. Fill it
with fruit or custard. The crust will be the star of this
dessert!
For best results, butter, shortening and water must be
chilled.
1/2 cup cold unsalted butter
1 1/3 cups unbleached flour
1/2 teaspoon salt
2 tablespoons cold vegetable shortening
1 to 2 tablespoon ice water
[] Cut butter into 48 small chunks. Refrigerate for a least
10 minutes after cutting.
[] Put flour and salt in pan. Press SELECT for Mixing.
Press START. Mix briefly, then add butter and mix for 7
minutes. Dough should be coarse and crumbly.
[] Add 1 tablespoon ice water. If necessary, add up to 3
additional teaspoons ice water, I teaspoon at a time,
until dough begins to hold together. Press
CLEAR/STOP. Do not overmix.
[] Wrap ball of dough in waxed paper. Refrigerate for at
least 1 hour before roiling out. Yield: 1 10-inch tart
crust.
[] P_te Sucr_e Variation: Reduce salt to )/8 teaspoon and
add 1 tablespoon granulated sugar.
PATE-A-CHOUX
Choux pastry is the fancy name for cream puffs and
eclairs. Our version is suited to sweet or savory treatments.
How about custard-filled eclairs, cream puffs oozing with
whipped cream or a choux puff with chicken h la king?
Premeasure ingredients. Place in bowls near Bread
Machine. All ingredients should be at room temperature.
1/3 cup unsalted butter
1 cup water
1 cup unbleached all-purpose flour
1/8 teaspoon salt
3 large eggs, broken into individual bowls
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Press SELECT for Mixing.
Place butter and water in a small saucepan and bring
to a full, rolling boil. Quickly pour water/butter into
pan. Press START and immediately dump flour, all at
once, into bowl. Add salt. Dough should form a ball.
Mix for 2 minutes.
Add one egg. Mix for 1 minute. Add second egg. Mix
for 1 minute. Add third egg. Mix for I minute. Press
CLEAR/STOP.
Drop dough by '/4 cup measures onto greased baking
sheets, into round shapes for puffs or oblong shapes
for eclairs, four to six per sheet.
Bake in 400°F preheated oven for 20 minutes, until
puffed. Reduce oven to 350°F, and bake for 25 minutes
or until golden brown. Remove from oven and baking
sheets. Either slice tops off of puffs or prick them with
a fork to release any steam.
62 Pastries 63