RECIPES
APPLE GALETTE WITH STREUSEL CRUMBLE
Function: BAKE
Temperature: 400˚F (205˚C) for 20 minutes; then 350˚F (175˚C) for 40 minutes (total baking time: 1 hour)
Yield: One 9-inch Galette
A galette is simple to make. Just roll out the dough, place the filling in the center, and fold in the edges. It’s as simple as that!
Ingredients for the pastry
1 ¼ cup (300 ml) all-purpose flour
2 tbsp (30 ml) granulated sugar
½cup (125 ml) unsalted butter, cut in 1-inch (2.5-cm) pieces
4 oz (110 g) cream cheese, cut in 1-inch (2.5-cm) pieces
1 tsp (5 ml) grated lemon rind
2 tbsp (30 ml) lemon juice
Ingredients for the filling
2 ½ pounds (1.1 kg) baking apples (approximately 6 apples)
½cup (120 ml) brown sugar
½teaspoon (2.5 ml) cinnamon
3 tablespoons (45 ml) cornstarch pinch salt
Streusel Topping (optional)
¼ cup (60 ml) flour
2 tablespoons (30 ml) granulated sugar
¼teaspoon (1 ml) cinnamon 2 tablespoons (30 ml) butter pinch of salt
To make the pastry
1.Place flour, sugar, butter, cream cheese and lemon zest in a food processor and pulse until mixture resembles coarse crumbs. This process can also be done using a pastry cutter.
2.Add lemon juice to bring the crumbs together and form a ball. Use cold water if you require more liquid to bring the dough to a ball.
3.Shape into a disk, wrap in plastic wrap and chill for at least one hour.
Streusel Crumble (optional)
1.In a small bowl, mix together the flour, sugar, cinnamon, and salt. Cut in the butter by hand or use a pastry cutter. Ensure this mixture is crumbly.
2.Cover with plastic wrap and keep refrigerated until ready to use.
Prepare the apples
1.Peel and core the apples. Slice them in half and then into ¼ inch slices. Toss them in a bowl with sugar, cinnamon, corn starch and salt.
Assemble the Galette
1.Dust a working surface and rolling pin with flour. If necessary, allow the dough to sit at room temperature for 10 minutes until it is soft enough to roll.
2.Roll the dough into a 16-inch (40 cm) circle. Slip an 11-inch (28 cm) round baking pan underneath the dough; centered. Arrange the apple mixture onto the center of the rolled pastry (with the pan underneath). Carefully lift and fold over the edges towards the center, allowing it to pleat. The dough is not intended to reach the center; therefore, exposing the apples in the middle.
3.Sprinkle the exposed apples with the reserved streusel topping (optional).
4.Brush the edges of the pastry with cream or milk and sprinkle with 1 tablespoon (30 ml) of granulated sugar.
5.Set the wire rack at the bottom rack height position. Turn the FUNCTION dial
RECIPES
to BAKE. Set the temperature to 400˚F (205˚C) and the TIME to 20 minutes. Press START/CANCEL button to activate.
6.Bake the Apple Galette until the time has elapsed. Turn the heat down to 350˚F (175˚C) and bake for an additional 40 minutes or until the crust is golden.
7.Allow to cool before serving.
Serve wedges of the Apple Galette with a scoop of French Vanilla Ice Cream.
DOUBLE CHOCOLATE CHIP COOKIES
Function: COOKIE
Temperature: 350˚F (175˚C)
Cooking Time: 11 minutes
Yield: 36 cookies
¹⁄³ cup (80 ml) granulated sugar
¾cup (180 ml) brown sugar
¾cup (180 ml) unsalted butter, softened 1 egg
1 teaspoon (5 ml) pure vanilla extract
2 oz (60g) bittersweet chocolate, melted
1 ¾ cups (420 ml) all purpose flour
¾teaspoon (7 ml) baking soda
2 teaspoons (10 ml) cornstarch ¾ teaspoon (7 ml) salt
1 cup (250 ml) milk chocolate chips
1.In a large bowl, cream together the granulated sugar, brown sugar and unsalted butter. Beat in the egg.
2.Add vanilla and melted chocolate and mix until combined. In a medium bowl, sift together the flour, baking soda, cornstarch and salt.
3.Add the dry ingredients and chocolate chips to the creamed butter mixture. Using a wooden spoon or rubber spatula, mix the ingredients until combined.
4.Drop by tablespoons onto a baking sheet, spacing the cookies about 2 inches apart.
5.Set the wire rack in the center rack height position. Turn the FUNCTION dial to COOKIE. Set the temperature to 350˚F (175˚C) and the TIME to 11 minutes. Press the START/CANCEL to activate.
6.Allow cookies to cool on the baking sheet for 1 minute then remove with a spatula and transfer to a cooling rack.
NOTE:
For crispier cookies, bake an addition minute.
TIP: Using a medium-sized ice cream scoop portion the cookie dough onto a parchment paper lined cookie sheet and freeze until firm. Once firm, place the cookie dough balls in a re-sealable plastic freezer bag. Freeze until ready to use. When having those cookie cravings, evenly space apart 6 of the cookie dough balls onto a cookie sheet and bake using the COOKIE function and activate the FROZEN button. Bake for the default time.
