Cuisinart DLC-10S manual Pastry

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PASTRY

41

Chocolate Sauce

Basic Pastry

You can makea delicious chocolate sauce in your

This isthe basic dough forpies, tartsand quiches.

workbowl in 1 minute! No moreworriesabout melting

 

chocolate on top ofthestove.

 

INGREDIENTS

5ounces semi-sweetchocolate, broken into 1/2-inch pieces

1/4 cup super-fine sugar

1/3 cup water, heated to boiling

7/8 cupyield

Use metal bladeto chop chocolateand sugar until coarsely chopped, about 6 pulses. Then process continuously until chopped to a fine powder, about 60 seconds. With machine running, slowly pour hot water through feed tube. Process until chocolate melts, about 45 seconds, stopping once to scrape down bowl.

Mint variation: Add 1 tablespoon of peppermint extract, creme de menthe or peppermint schnapps to waterafter it is heated.

Raspberry Sauce

A fine finish for any fruit orchocolate dessert: ice cream, sherbet or cake. You can substitute strawber ries for the raspberries.

INGREDIENTS

110-ounce package frozen raspberries in syrup, thawed

1tablespoon honey

1cupyield

Use metal blade to puree raspberriesand honey for 30 seconds. Transfer to fine sieve over bowl. Press solids through with back of spoon and discard seeds in sieve. Serve at room temperature orwarm slightly to serve over ice cream.

INGREDIENTS 1-1/2 cups all-purpose flour

1stickvery cold unsalted

butter, in 1- inch pieces

1/2 teaspoon salt 1/4 cup ice water

111-inchpieshell

Use metal blade to processflour, butterand salt until mixture is likecoarse meal, about 8 seconds. Add ice waterand pulse until dough begins to clump together. Do not let itform a ball. Put dough in a plastic food storage bag. Work through bag to press dough together intoa ball, then a flat disc.

Refrigerate dough forat least 1 hour.

Roll dough on lightly floured surface to a circleabout 1/8 Inch thick. Press into place in pie pan. Use kitchen shears to trim dough, leaving 1-inch overlap beyond pan. Fold overlap under. Pinch crust to form decorative edge. Prick bottom and sides with forkand refrigerate crust for 30 minutes, or until firm.

Preheat oven to 400°F 15 minutes before baking.

Line pie shell with parchment paper and fill it with uncooked beans or rice. Bake it for 12 minutes. Remove paper, beans or rice, prick shell again and bake it6 minutes longer, or until it is lightly browned. Remove shell from pan and let cool on wire rack.

Fruit Tart:

To make a one-crust tart, use a tart pan instead of a pie pan. When cooked shell is thoroughly cool, spread about 1 cup of pastry cream (see recipe) on the bottom. Arrange sliced fresh fruit decoratively on top.

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Contents Press down to Pulse position and releasefor pulse/chopping STEP-BY-STEP Getting StartedPusher for Small Feed Tube Pusher for Large Feed Tube Slicing and Shredding With the Slicing Shredding Discs Chopping and PureeingWith the Metal Blade Put base on counter, with nameplate facing youPage Cuisinart Locking Tab Taking off parts, and before cleaning, to unplug, grasp plug Unplug from outlet when not in use, before putting on orCuisinart Instructions Contents Be sure the amount of food is no larger than recommended Practicing with FoodRemoving Processed Food To puree fruit and cooked vegetables Chopping and Pureeing with the Metal BladeTo disassemble the Compact Cover Techniques for Chopping and Pureeing with the Metal BladeTo chop meal, poultry, lish and seafood To puree meat, poultry, lish and seafoodTo chop nuls It mTechniques for Chopping and Pureeing with the Metal Blade To make cake mix Techniques for Kneading Yeast Dough with the Dough Blade Page Techniques for Kneading Yeast Dough with the Dough Blade Stop it. remove half of dough and process in 2 batches Lube Remove the core fromthe Preparing Food for Slicing and ShreddingLarge fruits like pineapple and cantaloupe Your fingers or a spatula into Reed lube He teed lube. Trie opening there isPack he feed tube for desired Shreds Irom carrots, zucchiniPracticing Slicing and Shredding Shredded Food Removing Sliced D RSlicing and Shredding Techniques French-cut green beans Slicing Meat and P 0 U LT R Y Chop Shred Slice CheeseAdditional Information Page Recipes Blue Cheese and Pecan Spread IngredientsCjp tightly packed cilanfro leaves 4 cups yieldTeaspoon salt Ounces Cheddar cheese, cut in 1 -inch PiecesLure, cut in pieces Teaspoon salt Cup flour CheesecoinsSoups Teaspoon freshly ground pepper Pinch dried thyme Lentil Soup2cups water 4 cups beef cubes 1/4 cup fat cubes Eats and FishHamburgers Pound combinedmeat and fat2 cupsyield Medium garlic dovesPound boneless beel chuck, chilled Leaspoon crushed red peppers Ounce can whole tomatoesChilled IngredientsSausage Pound pork or beef, cut in 1-inch cubes and chilledServings Inch pieces Iresh gingerAbout 8 times VegetablesCrab Cakes Pie plateTeaspoons salt Ounces Gruyeie cheese, cutTeaspoon Dijon-style mustard Cup loosely packed parsley leaves Ounce piece peeled onion Cup mayonnaise Creamy Cole Slaw Substitute flat-leaf parsley if cilantro is not available SaucesPesto Teaspoons lime juice Medium tomatoes, cored and quarteredCud sugar 3 cupsyieldCups Iresh cranberries Tablespoon mustard, preferably Dijon-style1-1/4 cups oilPastry Package dry yeast Cup buttermilk Large egg8x8 pansizein inches Makes 6 muffins Coffee CakeCups white fiour PoundloavesOunces pepperoni, peeled, in 3 pieces Teaspoons oilIncbpizza crust Oft Inch pizza cwsls Ounce pizza crust see recipe, leftCup flour DessertsLarge tomatoes, peeled, seeded Quartered Carrot Cake Cup quick-cooking oatmealLarge egg Teaspoon vanilla extract Cup flour Cups confecioners sugar 1/2 teaspoon vanilla extract Hosts layers listedal lellPage Five Year Full Warranty on Motor WarrantyIB-2376C CuisinartTrademark of Cuisinart
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