12

1g fiber • 158mg .calc • 113mg .sod • 92mg .chol •

 

 

3g fat .sat • 10g fat • 8g .pro • 23g .carb • fat) from (40% 211 Calories

 

 

serving: per information Nutritional

 

 

.desired as yogurt frozen

or cream ice vanilla cream, whipped sweetened with Serve .serving

before minutes 10 for cool and oven the from Remove .brown

golden and puffed is clafoutis the until minutes, 20 to 15 additional

an for bake to Continue .sugar of teaspoons 2 remaining the with

evenly sprinkle minutes, 35 After .minutes 35 for bake and oven

preheated the in Place .cherries the over batter the pour Carefully

.dish baking prepared the of bottom the in cherries the Arrange

.overblend not do – creamy

and smooth be will mixture Processor; Food on seconds 10 for

Blend .cinnamon and flour, salt, brandy, vanilla, eggs, cream, milk,

evaporated the Add .nuts the chop to Chop on times 15 pulse

and Cover .jar blender the in nuts the and sugar the of cup ¼ Place

.sugar granulated the of teaspoons 2 with Dust

.butter melted the with dish gratin or baker oval cup-six a Brush

.325°F to oven Preheat .oven the of middle the in rack the Arrange

frozen) using if (thawed cherries pitted ounces

12

cinnamon ground teaspoon

¼

flour purpose-all cup

½

salt teaspoon

8

¹⁄

 

amaretto or brandy tablespoon

 

1

extract vanilla tablespoon

 

1

eggs large

 

3

cream heavy cup

¼

reconstituted) (not milk fat low evaporated cup

¾

flavor) best gives (toasted hazelnuts or almonds ounce

 

1

divided sugar, granulated teaspoons 4 + cup

¼

melted butter, unsalted teaspoons

 

2

servings 8 Makes

 

 

”.quoi sais ne “je certain that for hazelnuts or almonds ground

 

 

finely added have We .used be may berry other any or pears peaches,

 

plums, cherries, with made be can dessert French country traditional This

4g fiber • 79mg .calc • 40mg .sod • 308mg .chol •

 

26g fat .sat • 46g fat • 4g .pro • 21g .carb • fat) from (80% 510 Calories

 

serving: per information Nutritional

 

.curls chocolate and/or cream whipped freshly with garnished

be may Crème de Pots Chocolate .hours 3 least at cold, until

covered, chill, or warm, Serve ).cool they as set will (They .hour 1

about uncovered, completely, cool to rack a to ramekins Transfer

.jiggly slightly be still may centers set, be will Edges .minutes 60 to

55 for oven 325°F preheated in Bake .ramekins the of sides the up

halfway reach to water hot add and oven in pan Place .ramekins

the of each into mixture chocolate the of amounts equal Pour

.vanilla in Stir .remains)

foam just until liquid off pour and separator fat a in put also (may

discard and foam off Spoon .seconds 45 about melted, completely

is chocolate until blend and stream steady slow a in lid pour

the through cream heavy hot the add Purée, on running blender

the With .Mix on seconds 20 for blend and yolks egg the Add

.finely somewhat

chocolate the chop to times 15 to 10 Chop on pulse and

Cover .jar blender the in powder espresso and sugar, granulated

morsels/chunks, chocolate the Place .boil not do – heat medium

over simmer a to bring and saucepan a in cream heavy Place

.325°F to oven Preheat .oven of center in rack Arrange .reserve and

hot keep boil; a to water of cups 4 Bring .pan inch-3 x 9 x 13 a in

Place .dishes crème de pots or ramekins ounce-5 eight ready Have

extract vanilla pure teaspoons

2

beaten lightly yolks, egg large

7

powder espresso instant teaspoon

1

sugar granulated tablespoons

2

inch)-(½ chunks

 

chocolate or morsels chocolate semisweet ounces

8

cream heavy cups

3

servings 8 Makes

 

Crème de Pots Chocolate

 

Clafoutis Cherry Classic

SAUCES DESSERTS/DESSERT

 

 

Page 21
Image 21
Cuisinart BFP-10 manual Crème de Pots Chocolate Clafoutis Cherry Classic, Sauces DESSERTS/DESSERT

BFP-10 specifications

The Cuisinart BFP-10 is a versatile and powerful food processor that has become a staple in many modern kitchens. This unit is designed to offer a wide array of culinary functions, making meal preparation easier and more efficient for both novice cooks and culinary enthusiasts alike. With its robust motor and user-friendly design, the BFP-10 stands out as a reliable kitchen companion.

One of the main features of the Cuisinart BFP-10 is its powerful 600-watt motor, which provides ample strength to handle a variety of tasks from chopping vegetables to mixing dough. The motor is paired with a patented stainless-steel blade system that ensures precision cutting and blending. This blade system includes a sharp edge for slicing and a blunt side for paddling, making it highly versatile. The food processor also comes with a large 10-cup capacity bowl, allowing users to prepare large quantities of ingredients in one go, which is ideal for families or gatherings.

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In conclusion, the Cuisinart BFP-10 is more than just a food processor; it is a multifaceted kitchen appliance that combines power, efficiency, and safety. Its impressive features, including a durable motor, ample capacity, and thoughtful design, make it a valuable addition to any kitchen. Whether you are a busy professional, a homemaker, or someone who enjoys exploring culinary arts, the Cuisinart BFP-10 is equipped to streamline your cooking process and enhance your culinary creativity.