Pastry Cream - Cuisinart FP-14C Series Instruction Booklet

PASTRy CREAm

This all-purpose pastry cream is a great foundation for fresh fruit tarts –
the food processor makes it easy .
Makes about 2¼ (550 ml) cups
cooking time
1½ (375 )
cups ml milk
Put the milk, cream, ¼ cup (50 ml) sugar, salt and vanilla into a
½ (125 )
cup ml heavy cream
saucepan over medium heat. Bring mixture to a heavy simmer.
½ (125 )
cup ml Granulated
,
suGar divided Insert the large metal chopping blade into the medium work
½ (2 )
teaspoon ml salt bowl of the Cuisinart
½ (7 )
cornstarch and remaining sugar; process for 1 minute until
tablespoon ml pure
vanilla extract mixture is light and thick.
4
larGe eGG yolks
With the machine running, pour ¾ to 1½ cups (175-375 ml) of
2 (30 )
tablespoons ml
the milk mixture slowly through the feed tube and process
cornstarch
mixture for about 1 minute.
f :
or a liGhter pastry cream
Return mixture to the saucepan over medium heat. Bring to a
½ (125 )
cup ml heavy cream
boil and cook while whisking continuously for about
1½ (25 )
tablespoons ml
2½ minutes until thickened. Strain mixture through a fine mesh
'
confectioners suGar
strainer into the large work bowl fitted with the large metal
chopping blade. Process for
5 minutes. Pour mixture into a clean mixing bowl;
cover directly with plastic wrap and cool before using.
For a lighter pastry cream: whip the ½ cup (125 ml) of heavy
cream to medium peaks with 1½ tablespoons (25 ml) of
confectioners' sugar. Fold into pastry cream once completely
cool.
Nutritional information per serving (2 tablespoons (30 ml) ):
Calories 72 (50% from fat)
sat. fat 2g
DESSERTS
45
Approximate preparation time: 25 minutes, including
® Food Processor. Add the yolks,
| | |
carb. 8g pro. 1g fat 4g
| | | |
chol. 58mg sod. 72mg calc. 32mg
2
¾
½
½
¾
¾
5
¾
½
1
1
¾
3
½
|
fiber 0g
24
1½
1²∕ ³
¾
1
2
DEEP CHOCOLATE LAyER CAKE
Frost this deep and rich chocolate cake with
Cream Cheese Frosting (below) .
Makes two 9-inch (23 cm) cakes (one 2- or 4-layer cake),
12 servings
butter to prepare the pans
Approximate preparation time: 15 minutes, plus 50 minutes
(500 ) ,
cups ml unbleached
to bake, plus cooling time
-
all purpose flour
Preheat oven to 350°F (180°C). Coat two 9-inch (23 cm) round
(3.75 )
teaspoon ml
pans with butter and cut rounds of parchment paper to fit the
bakinG soda
bottoms of each pan.
(2 )
teaspoon ml bakinG
Insert the large metal chopping blade into the large work bowl of
powder
the Cuisinart
(2 )
teaspoon ml salt
powder, salt and sugars and pulse 10 times and then process for
(175 )
cup ml Granulated
20 seconds to sift.
suGar
Place the bittersweet chocolate, cocoa powder and espresso
(175 )
cup ml brown suGar
powder into a small bowl and pour the boiling water over
(145 )
ounces G bittersweet
ingredients and stir to combine; reserve.
,
chocolate chopped
With the machine running, slowly pour the butter through the feed
(175 )
cup ml unsweetened
tube. Continue pouring the buttermilk, eggs, and vanilla through
cocoa powder
the feed tube until ingredients are just combined. Pour the
(7 )
tablespoon ml espresso
chocolate mixture evenly over the batter and pulse to completely
powder
incorporate.
(250 )
cup ml boilinG water
Divide the batter evenly between the two prepared pans. Bake in
(250 ) (½
cup ml pound
oven for 45 to 50 minutes, until a cake tester comes out just clean.
(250 ) ; 2 )
G sticks unsalted
,
butter melted and cooled
Let pans rest on cooling racks for 15 minutes. Remove cake from
(175 )
cup ml buttermilk pans but leave on the racks until completely cool. Once cool, cut
each layer in half horizontally to frost with Cream Cheese Frosting
larGe eGGs
and build a four-layer cake, or leave the layers as is and make a
(7 )
tablespoon ml pure
thick two-layer cake.
vanilla extract
Nutritional information per serving:
Calories 258 (23% from fat)
|
sat. fat 3g
CREAm CHEESE FROSTING
(680 )
ounces G cream
Makes about 5½ (1.30 L) cups
( ),
cheese room temperature
each packaGe of cream
Approximate preparation time: 10 minutes
6
cheese cut into pieces
Insert the large metal chopping blade into the large work bowl
(375 ) (¾
cups ml pound
(375 ) ; 3 ) of the Cuisinart
G sticks unsalted
,
butter room temperature butter, sugar and salt, pulse 2 to 3 times and then process until
(400 ) -
cups ml confection smooth. Add the vanilla and sour cream and pulse to combine.
' ,
ers suGar sifted
(3.75 )
teaspoon ml salt
(5 )
teaspoon ml pure
vanilla extract
(10 )
teaspoons ml sour
,
cream room temperature
Food Processor. Add the flour, baking soda, baking
®
| | | |
carb. 49g pro. 6g fat 7g
| | |
chol. 54mg sod. 224mg calc. 38mg fiber 3g
Food Processor. Add the cream cheese,
®
DESSERTS
46