Pâte Brisée; Pâte Sucrée - Cuisinart FP-12C 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
(24 servings), or one double-crust pie, (12 servings)
2 (500 ) ,
cups ml unbleached
- Insert the large metal chopping blade into the large
all purpose flour
1 (5 ) work bowl of the Cuisinart
teaspoon ml table salt
16 (½ flour and salt and process for 10 seconds to sift. Evenly
tablespoons pound
(250 ); 2 )
G sticks unsalted
add the butter and pulse until the mixture resembles
,
butter cold and cut into
coarse crumbs. Pour in water 1 tablespoon (15 ml) at a
½- (1.25 )
inch cm cubes
time, and pulse until mixture just forms a dough – you
¼ (50 )
cup ml ice water
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. 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
®
| | |
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
(175
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
(500 ) ,
ml unbleached
- Insert the large metal chopping blade into the large
purpose flour
(30 ) work bowl of the Cuisinart
ml
flour, sugar and salt and process for 10 seconds to sift.
(2 )
ml table salt
Add the butter and process until combined. With the
(¾
cup
machine running, add the yolks, one at a time, and
) ) ,
ml unsalted butter
process until 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
(2 )
(250 ml) of the all-purpose flour for toasted almonds.
ml pure
Finely grind the almonds, and then add the remaining
dry ingredients and follow instructions as stated above.
Nutritional information per serving (based on 72 servings):
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
®
| | | |
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