Pâte Brisée; Pâte Sucrée - Cuisinart FP-14C Series Instruction Booklet

PâTE BRISÉE
This versatile dough can be used for sweet or savoury treats .
Makes two single crust 9-inch (23 cm) tarts/pies or one
double-crust pie, 24 servings
2 (500 ) ,
cups ml unbleached
- Insert the large metal chopping blade into the large work bowl
all purpose flour
of the Cuisinart
1 (5 )
teaspoon ml table salt
process for 10 seconds to sift. Evenly add the butter and pulse
16 (½
tablespoons pound
(250 ); 2 ) until the mixture resembles coarse crumbs. Pour in water
G sticks unsalted
,
1 tablespoon (15 ml) at a time, and pulse until mixture just
butter cold and cut into
½- (1.25 )
inch cm cubes
forms a dough – you may not need all of the water. Divide
¼ (50 )
cup ml ice water
dough equally into two pieces and form each into a flat disc;
wrap in plastic and refrigerate until ready to use. This pastry
also freezes well for up to 6 months as long as it is well
wrapped.
Nutritional information per serving:
Calories 39 (6% from fat)
sat. fat 0g
TIP: For a sweet Pâte Brisée, follow the same recipe as above
except add 1½ tablespoons (25 ml) of granulated sugar to the
dry ingredients in the work bowl.
Nutritional information per serving:
Calories 47 (5% from fat)
sat. fat 0g
BASICS
15
Approximate preparation time: 5 minutes
® Food Processor. Add the flour and salt and
| | |
carb. 8g pro. 1g fat 0g
| | | |
chol. 0mg sod. 98mg calc. 2mg fiber 0g
| | |
carb. 10g pro. 1g fat 0g
| | | |
chol. 0mg sod. 98mg calc. 2mg fiber 0g
Have leftover dough? Use this "sweet" dough for simple cookies .
2
cups
all
2
tablespoons
Granulated suGar
½
teaspoon
12
tablespoons
ml
room temperature
2
larGe eGG yolks
1
tablespoon
water
¼
teaspoon
(
optional
|
½
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
Approximate preparation time: 5 minutes plus
(500 ) ,
ml unbleached
30 minutes for resting
-
purpose flour
Insert the large metal chopping blade into the large work bowl
(30 )
ml
of the Cuisinart
(2 ) 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 (175
cup
) ) ,
setting, add the yolks, one at a time, and process until
unsalted butter
incorporated. Add the water, zest (if using) and vanilla; pulse
3 to 4 times, until combined.
(15 )
ml ice
Form dough into 2 flat discs. Wrap in plastic; chill in refrigerator
until ready to use.
(1 )
ml lemon zest
)
To make this an almond sucrée, substitute 1 cup (250 ml) of the
(2 )
all-purpose flour 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 chol. 32mg
For the almond sucrée:
Nutritional information per serving:
Calories 94 (63% from fat)
|
sat. fat 4g chol. 32mg
® Food Processor. Add the flour, sugar and salt
| | | |
carb. 8g pro. 1g fat 6g
| | |
sod. 23mg calc. 2mg fiber 0g
| | | |
carb. 7g pro. 1g fat 7g
| | |
sod. 23mg calc. 5mg fiber 0g
BASICS
16