Cuisinart Elite Collection MFP-107C Series Instruction Booklet page 27

PâTE BRISÉE
This versatile dough can be used for sweet or savory treats.
makes two single-crust 9-inch (22.5cm) pies or one 9-inch
1. Insert the chopping blade into the work bowl of the
2 cups (500ml) unbleached,
all-purpose flour
1 teaspoon (5ml) kosher salt
16 tablespoons (240ml)
unsalted butter, cold and
2. Pour in water 1 tablespoon (15ml) at a time, and pulse
cut into ½-inch (1.25cm)
cubes
¼ cup (60ml) ice water
NOTE: As long as it is well wrapped, this pastry freezes
Nutritional information per double-crust serving
(based on 12 servings):
Calories 200 (66% from fat)
sat. fat 9g
Nutritional information per single-crust serving
(based on 12 servings):
Calories 100 (66% from fat)
sat. fat 5g
DOUGHS/BREADS
52
(22.5cm) double-crust pie
food processor. Add the flour and salt and process for
10 seconds to sift. Add the butter and pulse until the
mixture resembles coarse crumbs.
until mixture just forms a dough – you may not need all
of the water. Divide dough equally into two pieces and
form each into a flat disc; wrap in plastic and refrigerate
until ready to use.
well for up to 6 months.
| |
carb. 15g pro. 2g
| | |
chol. 40mg sod. 190mg calc. 0mg
| | |
carb. 7g pro. 1g
| | |
chol. 20mg sod. 95mg calc. 0mg
Use any leftovers from this "sweet" dough for easy cookies. Just roll, cut
2
2
½
12
2
1
¼
½
|
fat 15g
|
fiber 0g
fat 7g
|
fiber 0g
PâTE SUCRÉE
into your favorite shape and bake.
makes two 9-inch (22.5cm) single crust pies or one
9-inch (22.5cm) double-crust pie
1. Insert the chopping blade into the work bowl of the
cups (500ml) unbleached,
food processor. Add the flour, sugar and salt and
all-purpose flour
process for 10 seconds to sift. Add the butter and
tablespoons (30ml)
process until combined, about 30 seconds. With the
granulated sugar
machine running add the yolks, one at a time, and
teaspoon (2ml) kosher salt
process until incorporated. Add the water, zest (if using)
tablespoons (180ml)
and vanilla; pulse 3 to 4 times, until combined.
unsalted butter, room
temperature and cubed
2. Divide dough evenly and form it into 2 flat discs. Wrap
large egg yolks
in plastic; chill in refrigerator until ready to use. Dough
tablespoon (15ml) ice
should be firm enough to roll.
water
teaspoon (1ml) lemon zest
Nutritional information per double-crust serving
(optional)
(based on 12 servings):
teaspoon (2ml) pure
Calories 200 (66% from fat)
vanilla extract
|
sat. fat 9g
Nutritional information per single-crust serving
(based on 12 servings):
Calories 92 (58% from fat)
|
sat. fat 4g
| | |
carb. 15g pro. 2g fat 15g
| | |
chol. 40mg sod. 190mg calc. 0mg fiber 0g
| | |
carb. 8g pro. 1g fat 6g
| | |
chol. 40mg sod. 48mg calc. 2mg fiber 0g
DOUGHS/BREADS
53