Cuisinart FP-12C Series User Manual

15
BASICS
16
BASICS
PÂTE BRISÉE
Makes two single crust 9-inch (23 cm) tarts/pies
(24 servings), or one double-crust pie, (12 servings)
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
®
Food Processor. Add the
flour and salt and process for 10 seconds to sift. Evenly
add the butter and pulse until the mixture resembles
coarse crumbs. Pour in water 1 tablespoon (15 ml) at a
time, and pulse 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. 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) | carb. 8g | pro. 1g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 98mg | calc. 2mg | fiber 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) | carb. 10g | pro. 1g | fat 0g |
sat. fat 0g | chol. 0mg | sod. 98mg | calc. 2mg | fiber 0g
2 cups (500 ml) unbleached,
all-purpose flour
1 teaspoon (5 ml) table salt
16 tablespoons (½ pound
(250 G); 2 sticks) unsalted
butter, cold and cut into
½-inch (1.25 cm) cubes
¼ cup (50 ml) ice water
This versatile dough can be used for sweet or savoury treats.
2 cups (500 ml) unbleached,
all-purpose flour
2 tablespoons (30 ml)
Granulated suGar
½ teaspoon (2 ml) table salt
12 tablespoons (¾ cup
(175 ml) ) unsalted butter,
room temperature
2 larGe eGG yolks
1 tablespoon (15 ml) ice
water
¼ teaspoon (1 ml) lemon zest
(optional)
½ teaspoon (2 ml) pure
vanilla extract
Makes two 9-inch (23 cm) single tarts/pies, or one
double-crust pie
Approximate preparation time: 5 minutes
Insert the large metal chopping blade into the large
work bowl of the Cuisinart
®
Food Processor. Add the
flour, sugar and salt and process for 10 seconds to sift.
Add the butter and process until combined. With the
machine running, add the yolks, one at a time, and
process until incorporated. Add the water, zest (if using)
and vanilla; pulse 3 to 4 times, until combined.
Form dough into 2 flat discs. Wrap in plastic; chill in
refrigerator until ready to use.
To make this an almond sucrée, substitute 1 cup
(250 ml) of the all-purpose flour for toasted almonds.
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) | carb. 8g | pro. 1g | fat 6g |
sat. fat 4g | chol. 32mg | sod. 23mg | calc. 2mg | fiber 0g
For the almond sucrée:
Nutritional information per serving:
Calories 94 (63% from fat) | carb. 7g | pro. 1g | fat 7g |
sat. fat 4g | chol. 32mg | sod. 23mg | calc. 5mg | fiber 0g
Have leftover dough? Use this “sweet” dough for simple cookies.
Just roll and cut into your favourite shapes.
PÂTE SUCRÉE

Cuisinart FP-12C Series Specifications

General

Brand	Cuisinart
Model	FP-12C Series
Category	Food Processor
Language	English