USING THE EMULSIFYING DISC
(according to model)
CHANTILLY CREAM
200 ml of 35% fat UHT whipping cream. 50g fruit powdered sugar or 40 g of icing sugar and 1 sachet (2 teaspoons) of vanilla sugar (Optional).
Tip to obtain superb, really stiff Chantilly creams: Use cold liquid cream straight from the refrigerator. Fit the disc in the bowl. Pour in the ingredients.
Place the seal and the motor unit on the bowl. Start up to continuous mix for 15 seconds to obtain a smooth cream or about 30 seconds to make Chantilly.
Caution: Check the consistency of your preparation after 30 seconds. If you mix for too long, you will obtain butter.
MAYONNAISE
Max. level: base of the bands on the disc
Tips to make really superb, thick mayonnaise: - Use ingredients at room temperature
- Clean the bowl and the disc with cold water
- Respect the quantities of ingredients stated in each recipe.
Mayonnaise with mustard
Fit the disc to the bowl.
Pour in the ingredients:1 egg yolk, 1 tablespoon of mustard, 1/2 tablespoon of vinegar, salt and pepper, 3 tablespoons of oil.
Fit the blade and the motor unit to the bowl.
Run for 15 seconds.
Remove the motor unit and the seal.
Pour the oil in up to the maximum level on the disc (see drawing above)
Start up again on continuous operation for about 20 to 40 seconds.
Mayonnaise without mustard
Proceed as described above but replace the mustard with 3 tablespoons of lemon juice.
If you want to make more mayonnaise, add oil up to the maximum level on the disc and run the appliance for 15 seconds more.
PANCAKE MIX
For 0.6 l of mix:
160 g flour, 4 eggs, 1/2 teaspoon of fine salt, 1/3 litre of milk, 1 tablespoon of oil, flavouring.
Put all the ingredients in the bowl and blend for about 15 to 20 seconds to obtain a smooth mixture.
WAFLE MIX
for about 20 waffles:
160g plain flour, 10g fresh yeast, 2 eggs, 230 ml lukewarm milk, 70g melted butter, 1 tablespoon caster sugar and 1 teaspoon vanilla extract.
Blend the yeast with a little of the lukewarm milk. Put all the ingredients in the bowl and blend for about 15 – 20 seconds until smooth. Leave to stand for 1 hour.
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