Patissier manual
Magimix Patissiermanual

User manual for the Magimix Patissier in English. This PDF manual has 130 pages.

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Instructions for use Description ................................................6 Maximum processing capacities ..................7 Accessories.........................................8 - 20 Useful hints and tips .................................21 Golden rules............................................24 Recipes How to read the recipes ...........................26 Basic recipes .........................................125 Sauces & Appetisers.................................27 Bread & Baking........................................37 Soups......................................................57 Starters....................................................65 Vegetables...............................................75 Fish.........................................................81 Meat .......................................................89 Desserts...................................................97 Cocktails................................................119 Glossary ...............................................124 Recipe index..........................................125 Contents
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2 SAFETY INSTRUCTIONS Whenever you use an electrical appliance, you must take some basic safety precautions, including the following: • Read through all the instructions carefully before you start. To avoid the risk of electric shock, never immerse your appliance in water or any other liquid. • This appliance can be used by persons with reduced physical, sensory or metal capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and if they understand the hazards involved. Children should not play with the appliance. This appliance shall not be used by children. Keep the appliance and its cord out of reach of children. • Only for citrus press use: this appliance can be used by children aged from 8 years and above if they have been given supervision or instruction concerning use of the appliance in a safe way and if they understand the hazards involved. Cleaning and user maintenance shall not be made by children unless they are aged from 8 years and above and supervised. Keep the appliance and its cord out of reach of children aged less than 8 years. • If the power cord has been damaged, or if your appliance is no longer working properly, it must be replaced or repaired by the manufacturer, a Magimixapproved after-sales service agent or a similarly qualified person, in order to avoid all risks. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified persons in order to avoid a hazard. • Always unplug your appliance if you are leaving it unattended, and before cleaning it, or fitting or removing parts. • Before plugging an appliance in, always check that the voltage indicated on the appliance corresponds to the voltage of your mains supply. • Models with a chrome finish must always be connected to a grounding outlet with their original power cord. • Never allow the power cord to dangle over the edge of your worktop or counter, and make sure it never comes into contact with hot surfaces. • Never insert your hands – or a utensil - in the feed tube while the disc, blade or juicer is moving, to prevent serious injury and avoid damaging the appliance • You may use a spatula, but only when the processor is not running. • Never put the processor bowls in your microwave oven. • Always handle the discs and blades with caution, as they are extremely sharp. • To avoid all risk of injury, never install the metal blades or discs on the motor shaft unless the bowl has been locked into position first.
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3 SAFETY INSTRUCTIONS • The blades are all extremely sharp: never use the slicing disc until all the parts have been properly assembled. • Do not use the appliance if the rotating sieve or the protecting cover is damaged or has visible cracks. • Your appliance is equipped with a thermal protection that automatically switches the motor off if it has been running for too long or is overloaded. If this happens, turn your machine off and wait for it to cool down completely before switching it back on again. • Never leave your appliance running unattended, even though you do not have to keep the AUTO button pressed. • Check that the lid is completely level and correctly locked into position before switching your appliance on. • Never attempt to override the safety mechanisms. • Press the STOP button and wait for all the moving parts to come to a standstill before turning the lid. • Never use your appliance outside. • This appliance is intended solely for domestic use. • The following usages are not covered by the warranty: in kitchen areas reserved for personnel in shops, offices and other workplace environments, on farms, by the patrons of hotels, motels and other commercial environments of a residential nature, and in bed and breakfast-type environments. KEEP THESE IMPORTANT SAFEGUARDS IN A SAFE PLACE FOR DOMESTIC USE ONLY This symbol indicates that this product should not be treated as regular household waste. It should be taken to a collection point for the recycling of electrical and electronic equipment. For more details about collection points, please contact your local council or your household waste disposal service. ENVIRONMENTAL PROTECTION
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4 Drawing on its wealth of experience, Magimix has been designing and building sturdy, efficient and easy-to-use kitchen appliances in the heart of Burgundy for more than 40 years. The inventor of the food processor, Magimix now proudly pres- ents the very latest generation. We are delighted that you have chosen our Magimix food processor to assist you in your everyday tasks within your kitchen. We very much hope that your appliance will give you every satisfaction. It will take all the drudgery out of cooking and put the “haute” into your cuisine. You will soon wonder how you ever managed without your Magimix food processor, as it tirelessly chops, blends, kneads, mixes, emulsifies, whisks, grates and slices. You will soon be making lump-free pancake batter, whipping up a batch of mayonnaise and baking delicious homemade bread. Featuring everything from cream of courgette soup and Provençal vegetable tian to shepherd’s pie and chocolate mousse, our recipe book contains more than 100 simple but delicious ideas that will have you using your food processor every day.
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6 * depending on the model (1) For greater stability, thread the power cord through the notches on the underside of the motor unit. Solely for the Patissier y Double pusher Graduated pusher Graduated pusher Mini bowl Midi bowl* Main bowl Patisserie bowl Lid Cap Motor unit Storage box (1) Motor shaft Spatula Disc support Slicing disc Grating disc Metal blade Blendermix* M l bl d d Blendermix g Dough blade Whisk DESCRIPTION Whisk Lid* Standard lid XL Feed tube or Patisserie spatula Dough blade or
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7 C 3200 CS 4200 CS 5200 Patissier Brioche 0.5 kg 0.8 kg 1 kg 1.3 kg Bread dough 0.6 kg 1 kg 1.2 kg 1.6 kg Shortcrust pastry 1 kg 1.2 kg 1.5 kg 1.8 kg Soup 1 lgl 1.3 lgl 1.8 lgl 1.8 lgl Minced meat 0.75 kg 1 kg 1.4 kg 1.4 kg Carrots 0.8 kg 1 kg 1.4 kg 1.4 kg Egg whites (beaten) 2 - 5 3 - 6 3 - 8 3 - 12 CONTROL PANEL PULSE STOP AUTO STOP : press this button to switch the machine off. AUTO : press this button to process in continuous mode and obtain a more even texture. Ideal for fine chopping, mixing or blending, as well as for kneading, beating egg whites, slicing or grating. PULSE : press this button for intermittent processing. The machine automatically switches itself off as soon as you release this button, giving you complete control over the task from start to finish. Ideal for coarse chopping or mixing. For preparations such as soups and purées, start off using the pulse button, then switch to continuous mode (AUTO). You will achieve a smoother consistency. 1 pulse = keep the PULSE button pressed down for 1-2 seconds and release. Never unlock the lid without pressing the STOP button first. Your appliance is fitted with a thermal failsafe that automatically switches the motor off if it is overloaded or has been running for too long. If it is activated, press the STOP button and wait until the machine has cooled down completely before switching it on again. Total weight, amounts calculated for the main bowl. MAXIMUM PROCESSING CAPACITIES
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8 FITTING THE FOOD PROCESSING BOWLS Place the lid on top of the bowl and turn in an anticlockwise direction until it locks into place. 6 7 Place the bowl on the motor unit and turn in an anticlockwise direction to lock into place. 1 2 Slide the mini bowl onto the motor shaft. Fit the mini blade onto the motor shaft inside the Mini bowl. Slide the midi bowl onto the motor shaft, inside the main bowl. Wash all the parts thoroughly (except the motor unit) before using your appliance for the first time. 4 5 3 • Triple protection: your appliance will only work if both the bowl and lid are correctly locked into place, and if the bottom of the double pusher is level with the MAX level indicator (p.17). • Do not leave the lid in the locked position when the machine is not in use. W A R N I N G The Patisserie bowl can be fitted in exactly the same way as the food processing bowls.
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9 REMOVING THE FOOD PROCESSING BOWLS Release the main bowl by turning it clockwise. You can now remove it. 6 7 Unlock the lid by turning clockwise and lift it off. 1 2 Lift the mini bowl out. Lift the midi bowl out, holding it by the rim. Remove the blade from the mini bowl. 4 4 3 • Always handle the discs and metal blades with caution, as they are extremely sharp. • Never unlock the lid unless you have pressed the STOP button first. If the bowl will not move, check that the lid has been unlocked. W A R N I N G You can remove the Patisserie bowl in exactly the same way as the food processing bowls.
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10 WHISK: used in the main bowl to whip cream or beat egg whites for meringues, mousses, soufflés, etc. Patissier whisk not to be used in Food Processor bowl. DISCS: used in the midi bowl for grating or slicing fruit, vegetables or cheese in two different thicknesses (2mm and 4mm)* * depending on the model * STANDARD ACCESSORIES MINI BOWL: equipped with a metal blade for blending, chopping, mixing and emulsifying small amounts. * METAL BLADE: used in the main bowl for mincing,blending,emulsifying,chopping. Blendermix*: designed to ensure a smoother, creamier finish when blending soups and other liquids. DOUGH BLADE: used in the main bowl for mixing and kneading leavened or unleavened dough. Patissier metal dough blade not to be used in Food Processor bowl. MIDI BOWL*: a practical, easy-clean bowl specially designed for use with the discs. BLADE d i th i b
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11 METAL BLADE AND BLENDERMIX Fit the metal blade on the motor shaft. Put the ingredients in the bowl. Slot the BlenderMix in the bowl. Turn the lid until it locks into position. The metal blade is extremely sharp. Always hold it by the central hub. When emptying the bowl, either remove the metal blade first or hold it in place by placing a finger on the central hub. BLENDS soups, milkshakes, cake mixtures, pancake batter, etc. Process in continuous mode for 1-4 minutes. CHOPS meat, fish and fresh herbs in either PULSE or continuous mode (AUTO). EMULSIFIES sauces, crushes ice, and chops chocolate and sugar to a powder in continuous mode (AUTO). 1 2 Place the ingredients in the bowl, put the lid on and turn it anticlockwise until it locks into position. Place the metal blade on the motor shaft. It needs to be at the bottom of the bowl. METAL BLADE Blendermix (depending on the model) 1 The Blendermix attachment should only be used with the metal blade. 2 3
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12 DOUGH BLADE (FOOD PROCESSING BOWLS) Place all the ingredients in the bowl. Put the lid on and turn anticlockwise until it locks into position. The dough blade can also be used to stir chocolate chips, dried fruit, etc., into the dough without chopping them. Simply pulse 2 or 3 times. Press AUTO. Switch off as soon as the dough forms a ball or the mixture is sufficiently kneaded. MIXES and KNEADS unleavened dough for shortcrust pastry, rich shortcrust pastry, etc. MIXES and KNEADS leavened dough for bread, brioche, etc. 5 4 Fit the dough blade on the motor shaft. It needs to be at the bottom of the bowl. 1 Never exceed the quantities recommended on p.7. Check out our useful hints and tips on p.23. Use the spatula to scrape any remaining flour off the sides of the bowl. 2 3 Depending on the quantity, it usually takes less than a minute to knead a batch of dough. Place all ingredients in the bowl and replace the lid before you switch your appliance on. For Food Processor only. Refer to p.13 for kneading in your Patissier.
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13 DOUGH BLADE (PATISSERIE BOWL) The dough blade can also be used to stir chocolate chips, dried fruit, etc., into the dough without chopping them. Simply pulse 2 or 3 times. KNEADS leavened dough for bread, brioche, etc. KNEADS unleavened dough for shortcrust pastry, rich shortcrust pastry, etc. 4 5 Fit the dough blade on the motor shaft. It needs to be at the bottom of the bowl. Place all the ingredients in the bowl. Put the lid on and turn it anticlockwise until it locks into position. 1 2 3 Never exceed the quantities recommended on p.7. Check out our useful hints and tips on p.23. Use the spatula to scrape any remaining flour off the sides of the bowl. Switch your appliance off as soon as the dough forms a ball or the mixture is sufficiently kneaded. Depending on the quantity, it usually takes less than a minute to knead a batch of dough. Place all ingredients in the bowl and replace the lid before you switch your appliance on. For kneading in Patissier only.
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14 WHISK (FOOD PROCESSING BOWLS) WHIPS cream Before you begin, chill the bowl and ingredients in the fridge for an hour. Pour the whipping or double cream into the bowl. Whisk continuously, keeping a close eye on the cream so that it does not turn into butter. Put the lid on and turn until it locks into place. WHISKS egg whites Put the egg whites in the bowl Whisk continuously for 5-8 minutes, depending on the number of egg whites. For Food Processor only. Refer to p.15 for whisking in your Patissier. Your bowl must be clean and dry. To allow enough air in, remove the graduated pusher from the lid. 2 3 Slot the egg whisk onto the motor shaft. Ensuring it is at the bottom of the bowl. Add the ingredients. When whisking egg whites or whipping cream, remove the graduated pusher from the feed tube to allow more air in. Make sure you fit the four sections together correctly. Check that the metal shaft has been correctly inserted. It should protrude slightly from the top. 1 Check out our useful hints and tips on p.23. Built to an exclusive, patented Magimix design, the whisk beats the egg whites very gradually, making them stiffer and giving them more volume.
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15 WHISK (PATISSERIE BOWL) WHISKS EGG WHITES. Put the egg whites in the bowl Whisk continuously for 5-10 minutes, depending on the number of egg whites. WHIPS CREAM Before you begin, chill the bowl and ingredients in the fridge for an hour. Pour the whipping or double cream into the bowl. Whisk continuously, keeping a close eye on the cream so that it does not turn into butter. Check out our useful hints and tips on p.23. Built to an exclusive, patented Magimix design, the whisk beats the egg whites very gradually, making them stiffer and giving them more volume. When whisking egg whites or whipping cream, remove the cap from the lid to allow more air in. Slot the egg whisk onto the motor shaft. It needs to be at the bottom of the bowl. Add the ingredients. Make sure you fit the four sections together correctly. Check that the metal shaft has been correctly inserted. It should protrude slightly from the top. 1 Put the lid on and turn until it locks into place. 2 3 4 For whisking in Patissier only. Your bowl must be clean and dry. To allow enough air in, remove the cap from the lid.
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16 GRATING / SLICING DISCS Lower the midi bowl into the main bowl. Slide the disc support onto the motor shaft. 1 2 Position your chosen disc so that the relevant function and thickness code is uppermost. For nonreversible discs*, make sure you put them the right way up. The central plastic part should be pointing downwards. Slot the disc onto the disc support. Turn it anticlockwise until it locks into place (a two-stage process). Slicing/grater discs: each disc is engraved with a code, e.g. R/G4: 4mm grater E/S2: 2mm slicer We recommend you use the discs in the midi bowl. 4 5 3 • Always handle the discs with caution, as the blades are extremely sharp. • Never insert a foreign object - or your fingers - into the feed tube. Always use the pusher designed for that purpose. • Never exceed the recommended quantities (p. 7). W A R N I N G After grating or slicing, you will be left with tiny stubs of fruit or vegetables on your discs. This is entirely normal and ensures a flawless end result. R / G 4 R / G4 E/S 2 * depending on the model
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17 GRATING / SLICING DISCS The 2-in-1 feed tube comprises: 1) a large feed tube for round or bulky fruit and vegetables. 2) a small feed tube for small or long fruit and vegetables. Large feed tube: fruit or vegetables for slicing can be left whole. Small feed tube: to slice long fruit or vegetables (e.g. leeks, carrots), stand them upright and close together in the feed tube. Small feed tube: when grating fruit or vegetables, stack them horizontally for longer shreds. B) NON-XL MODELS: you may need to cut large fruit or vegetables (e.g. apples, tomatoes) in half. The lid is equipped with a safety system which means that your appliance will only work if the bottom of the large pusher is level with the MAX level indicator. MAX A) XL MODELS Check out our useful hints and tips on p.22. After grating or slicing, you will be left with tiny stubs of fruit or vegetables on your discs. This is entirely normal and ensures a flawless end result. 1 2
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18 CREATIVE DISC KIT: 3 novel discs for 3 creative cuts: fluted, julienne and extra- wide julienne. DICING KIT: as well as dicing fruit and vegetables, you can also cut them into sticks or french fries. OPTIONAL DISCS ADDITIONAL ACCESSORIES The accessories you find in the box will vary depending on the model. DOUGH BOWL KIT: perfect for hassle-free baking (bread, brioche, cakes). The dough is kneaded, proved and baked all in the same bowl. MASH & PUREE KIT: for totally natural vegetable purées and fruit compotes. JUICER AND SMOOTHIEmIX : ideal for making juices, cocktails, smoothies, nectars and coulis. CITRUS PRESS: with a lever arm and 2 cones, yielding juice with no pips and just the right amount of pulp. 6mm grater 6mm slicer Parmesan Wide julienne Fluted Julienne • • • • • • Extra-wide julienne
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19 USING THE CITRUS PRESS Slot the citrus press basket onto the bowl and turn it anticlockwise until it locks into position. Select the right cone for the size of your citrus fruit. The larger cone should always be clipped onto the smaller one. 1 3 2 4 Slide the cone onto the motor shaft. Position the lever arm opposite the locking system and clip the tab to the base of the basket. Lower the lever arm, switch your processor on, and apply gentle pressure to the arm until all the juice has been extracted. Position the halved fruit on the cone, pressing down gently. Switch your appliance off before raising the lever arm, to avoid splashing. 5 7 6 8 When juicing grapefruit, release the pressure very slightly from time to time, to extract the maximum amount of juice. Check out our useful hints and tips on p.23.
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20 CLEANING ACCESSORIES: use a bottle brush to clean inside the accessories. DOUGH BLADE: remove the detachable cap* for a more thorough clean. 2 3 Always clean it immediately after use (using water and washing up liquid). Always unplug your appliance before you clean it. MOTOR UNIT: wipe with a soft, damp cloth. 1 4 To preserve the appearance of the detachable parts and make them last as long as possible, make sure you follow these recommendations: • Dishwasher: select the minimum temperature (< 40 °C) and avoid the drying cycle (generally > 60 °C). • Washing by hand: do not leave the parts immersed in detergent for too long. Avoid abrasive products (e.g. stainless-steel scrubbers). • Detergents: read the manufacturer’s instructions to check their compatibility with plastic items. Never leave parts to soak. Dry them straight after washing. Make sure you dry the stainless steel parts thoroughly to avoid oxidizing stains. These are purely aesthetic and do not affect the quality of the blades, discs or bowls. Some foodstuffs such as carrots tend to stain plastic. Rubbing with a piece of kitchen paper and a little vegetable oil will remove most of this staining. *Insert a spoon handle into the dough blade hub to push the cap off from the inside. The Compact model’s dough blade does not have a cap. Warning: always handle the blades and discs with caution, as they are extremely sharp. Never immerse the motor unit in water.
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USEFUL HINTS & TIPS SIMPLE • AUTO button: the motor adapts its speed to the task at hand. • PULSE button: for more control over the end result. This is the setting you need for precision chopping or blending. Place soft foods (e.g. meat, fish or soft cheese) into the freezer for a few minutes to firm them up before chopping, grating or slicing them in your food processor. NB. they should be firm, not frozen! PRACTICAL • If you want to spend your time using your food processor, rather than cleaning it, do the first task in the mini bowl, then move on to the midi bowl, and finish off with the main bowl. Always start with the hard or dry ingredients and end with the liquid ones. • If your appliance starts to vibrate, carefully wash and dry the feet, and check that you have not exceeded the maximum capacities shown on p.7. XL LID • The small feed tube is ideal for: - slicing long fruit or vegetables (e.g. cucumbers, carrots, leeks). Stand the fruit and vegetables upright and close together. - slicing small fruit or vegetables (e.g. strawberries, kiwi fruit, turnips). Introduce them into the small feed tube one at a time. - grating long fruit or vegetables (e.g. carrots, courgettes) or chunks of cheese. Stack them horizontally in the small feed tube. • The large feed tube is ideal for: - slicing round fruit or vegetables (e.g. oranges, pineapples, apples, pears, mangoes, tomatoes, potatoes). Either cut them into large pieces before introducing them into the feed tube, or leave them whole. Make sure you do not fill it beyond the MAX level indicator, otherwise your food processor will not start. MINI BOWL • The mini bowl is ideal for processing small amounts. Use it to chop onions or herbs, mince meat, or whiz up dips, salad dressings and mayonnaise. • Before chopping fresh herbs, check that both the herbs and the bowl are perfectly clean and dry. This will ensure you get the very best results. The herbs will also keep for longer. • You can use the mini bowl directly as a serving dish, providing you remember to remove the metal blade first! 21
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USEFUL HINTS & TIPS 22 MIDI BOWL AND DISCS • The midi bowl is ideal for grating and slicing fruit, vegetables and cheese. Cabbage: roll the leaves one inside the other after discarding the tough core and slice. • Some foodstuffs, such as carrots, tend to stain plastic. Rubbing the part with a piece of kitchen paper and a little vegetable oil will remove most of the staining. MAIN BOWL • Liquid ingredients: never fill the bowl more than a third full. • Solid ingredients: never fill the bowl more than two-thirds full. METAL BLADE • When processing large amounts of meat or vegetables, cut the food into 2cm pieces. • If your are chopping meat or fish, use the PULSE button to control the end result. • For vegetable purées, cut the cooked vegetables into large pieces before putting them in the bowl with the metal blade. Use the PULSE button first, then switch to continuous mode (AUTO) until the purée reaches the desired consistency. BLENDERMIX • Soups, pancake batters, cocktails: the metal blade goes in the bowl first, followed by all the ingredients, then the Blendermix. Your processor is now ready to run. The Blendermix attachment gives a smooth volute finish.
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USEFUL HINTS & TIPS 23 DOUGH BLADE • Soft dough (brioche, choux pastry, etc.): Magimix food processors work on the rapid kneading principle. Doughs are kneaded for just 30 seconds to 1 minute, the precise time depending on the amount and type of dough. Follow the instructions carefully for each recipe. • Normal dough: for faster results, leave the dough to rise or prove at (or slightly above) room temperature. As flour is very light, you may sometimes notice a cloud of flour escaping from the bowl. To avoid this happening, put all the non-liquid ingredients (salt, flour, butter, eggs, etc.) in the bowl before adding the liquid ingredients (water, milk, etc.). Only then switch your food processor on. • You can store dough in the freezer for up to 2 months, providing you wrap it carefully in cling film. Remember to take it out the day before you intend to use it. EGG WHISK • Make sure your bowl is clean and dry. • Remember to remove the graduated pusher from the lid to let in enough air! • Beaten egg whites: for fluffier egg whites, use eggs that are at room temperature. • Whipped cream: do not use fat-free or low-fat cream, as it will not whip! Make sure the full-fat whipping or double cream you use is chilled. Place the food processor bowl in the freezer for 10 minutes beforehand. If you can track it down, add some powdered stabilizer (e.g. Whip It® ) to the cream, as this will keep it stiff for several hours in the fridge. Keep a close eye on the cream while it is being whipped, to avoid over processing and it turning into butter. CITRUS PRESS • There are 2 cones: a small one for lemons and limes, and a large one for oranges and grapefruits. The small cone is stored inside the large cone.
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24 GOLDEN RULES To get the very best out of our recipes, follow these few simple golden rules: 1. Always use the very best ingredients Choose good-quality, fresh ingredients. The fresher your fruit and vegetables, the more vitamins they will contain. Signs of freshness include smooth skin, green leaves and no bruising. Always use fresh meat and fish. Pay attention to the type of flour indicated in the recipe. The choice of flour is very important, not least because the amount of water you need depends on which type you are using. Wholemeal flour, for instance, contains more bran, which absorbs more water. Plain flour, a very fine, white, all-purpose flour that is best for making cakes, pastries, sauces and pancake batters. Self-raising flour has low gluten content and contains a raising agent, usually baking powder. It’s used in baking and cake-making. Strong white flour has a higher gluten content and is therefore ideal for making bread and brioche. It is better to use caster sugar, rather than granulated sugar, which has coarser crystals. Icing sugar is very fine and is commonly used for cake decoration. Always use butter, never margarine or a low-fat spread. Yeast comes in two forms – fresh or dried. In our recipes, we have chosen to use fresh yeast, which you can get from your local baker, as well as from specialist shops (or the bakery section of your nearest supermarket). If you use dried yeast, remember to use half the amount indicated for fresh yeast. For the very best results, always dissolve the yeast in a liquid heated to 35 °C. Yeast is a living organism, and if the liquid is any hotter, it will kill it. Salt regulates the rising action of the yeast and reinforces the structure of the gluten. It is best to use pasteurised whole milk. Double cream has a minimum fat content of 48% (35% for whipping cream), compared with 15% for single cream and even less for “lite” versions. It not only tastes better, but holds air bubbles better when whipped.
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25 GOLDEN RULES Eggs are sold in four different sizes, with medium eggs weighing 53-63g. For recipes where the egg whites are to be beaten, bring them up to room temperature first. Eggs must be fresh if they are to be eaten raw in mousses, etc. If you are using them for home baking (e.g. meringues, macaroons), it is a good idea to separate them 2-3 days beforehand, storing the yolks and whites in separate airtight containers in the fridge. For egg whites to whisk properly, your bowl must be clean, with no traces of fat. 2. Be prepared! The following pieces of equipment always come in useful: Measurement instruments: precise electronic kitchen scale (range: from 2g to 2kg) is vital, as is a cooking thermometer that can measure temperatures of up to 200 °C. Baking tins: it is important to use a baking tin of the right shape, the right quality and made from the right material. We specify which kind of tin is required for each recipe. Cakemaking accessories: cutters of different sizes, to vary the presentation of cakes and pastries. A piping bag is vital for filling cream puffs and eclairs, as well as making meringues or macaroons. You will need a rolling pin for rolling your pastry out and a brush for buttering your tins and painting egg wash on your bread and brioche. 3. Precision In some recipes, especially those for bread and cakes, the instructions must be followed to the letter. Always weigh or measure the ingredients out carefully and respect the kneading, resting and baking times. 4. Cooking - the grand finale How well do you know your oven? The success of your recipe may well depend on it, as the temperatures and cooking times in our recipes are merely there to guide you. These times may vary according to your oven, but will also depend on how finely the ingredients have been chopped. It will also depend on the size and material of the recipient. This is why we recommend you keep a close eye on the baking process and be ready to adjust the cooking time, if necessary. Avoid opening the oven door while your dish is cooking.
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26 HOW TO READ THE RECIPES • The recipes without a table are suitable for all our food processors. The quantities shown in these recipes can generally be increased if you are using a CS4200, 5200 and Patissier model. 2-4 4-6 6-8 8 et + Compact 3200 • • Cuisine Système 4200 • • • Cuisine Système 5200 • • • • Patissier • • • • Serves Level of difficulty: very easy - easy - more sophisticated • The words marked with an asterisk (*) in the recipes are explained in the glossary on p.124. • In some of the recipes, we have included a table to help you automatically adapt the recipe to the number of required servings and/or the nature of your appliance. For example, the maximum capacity of the C3200 is generally 4-6 servings. Measurements: tsp = teaspoon tbsp = tablespoon 1 bowl = 250-350g 1 pulse = one press on the PULSE button lasting 1-2 seconds Citrus Press Dough blade Whisk Mini bowl Midi bowl 4mm grater 4mm slicer 2mm grater R2 R4 2mm slicer Blendermix Metal blade E2 E4
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27 Sauces & Appetisers
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28 Mayonnaise 1. Put the egg yolks, mustard and 1 tbsp of oil in the mini bowl. 2. Blend for 20 seconds. Then, while the machine is still running, add half the oil via the feed tube, starting with a thin trickle and increasing the flow as the mixture starts to thicken. 3. Add the seasoning, switch the processor back on and gradually add the rest of the oil as before. If you are using vinegar, add it at the very end. Chef’s tip: make sure all the ingredients are at room temperature before you begin. For a lighter mayonnaise, use whole eggs. Preparation: 5 min 2 28 2 28 28 28 28 28 2 28 8 a lighter mayonnaise, use whole eggs. 28 300ml groundnut oil 1 tbsp strong mustard 2 tbsp white wine vinegar (optional) 2 egg yolks Salt & pepper 1 bowl
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Aïoli sauce Pesto 1. Peel the garlic cloves. Halve them lengthwise and discard the central shoots. 2. Blend the garlic for 20 seconds in the mini bowl. 3. Make the mayonnaise in the same bowl, on top of the garlic paste, according to the recipe on p.28. Chef’s tip: makes a tasty dipping sauce for veggie sticks or meat fondue. 1. Wash the basil, strip the leaves from the stalks and carefully pat dry. Peel the garlic clove, halve it lengthwise and discard the central shoot. 2. Put all the ingredients except the oil in the mini bowl. 3. Pulse 10 times or until the mixture is smooth. 4. Switch to continuous mode and trickle the olive oil in via the opening in the lid. Chef’s tip: delicious served with fresh pasta. Preparation: 10 min Preparation: 10 min 29 Ingredients for 1 bowl of mayonnaise 3 garlic cloves 1 bowl 50g pine nuts 50g freshly grated parmesan cheese 100ml olive oil 1 garlic clove 1 bunch fresh basil Fleur de sel sea salt flakes & pepper 1 bowl
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1. Chop the shallots and tarragon in the mini bowl (4-5 pulses). 2. Transfer to a small, thick-bottomed saucepan and add the vinegar, salt and pepper. Reduce* by half over a lower heat. 3. Pour this reduction back into the mini bowl. Add the egg yolks and pulse 3 times. 4. Add the butter, cut into dice. Pulse 8 times or until the sauce reaches the desired consistency. Chef’s tip: delicious with grilled red meat. 1. Make the mayonnaise according to the recipe on p.28. 2. Add all the other ingredients. Pulse 5-6 times or until the mixture is smooth. Chef’s tip: a classic accompaniment for prawns and avocados. Béarnaise sauce Cocktail sauce Preparation: 10 min Cooking: 10 min Preparation: 10 min 100g butter 50ml cider vinegar 2 egg yolks 2 shallots 2 sprigs tarragon Salt & pepper 1 bowl of mayonnaise 1 tbsp tomato ketchup 1 tbsp port or cognac 1 tsp Worcestershire sauce 1 tbsp thick crème fraîche 2 drops Tabasco® 1 bowl 1 bowl
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31 1. Trim the mint, place it in the mini bowl and process for 15 – 20 seconds or until it is finely chopped. 2. Dissolve the sugar in the boiling water and add it and the vinegar to the bowl. 3. Process briefly to mix and leave to cool before serving. SAUCES & APPETISERS 1. Chop the gherkins, capers, onion and herbs in the mini bowl. Set aside. 2. Make the mayonnaise according to the recipe on p.28. 3. Add the chopped ingredients and pulse 2-3 times to incorporate them. Season to taste. Chef’s tip: delicious partnered with steak tartare, fish, fondues, etc. Mint sauce Tartar sauce Preparation: 5 min Preparation: 5 min 1 bunch fresh mint 3 tbsp boiling water 2 tbsp caster sugar 5 tbsp white wine vinegar Ingredients for 1 bowl of mayonnaise 4 gherkins 1 spring onion 2 tbsp capers Fresh parsley, chives and chervil Salt & pepper 1 bowl 1 bowl
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32 SAUCES & APPETISERS 1. Drain the tuna and break into large flakes. Place in the mini bowl. 2. Add all the other ingredients, pulse 4-5 times, and hey presto! Chef’s tip: also great as a spread on slices of toasted country bread. 1. Put all the ingredients except the olive oil in the mini bowl. Blend for about 30 seconds to achieve an even consistency. 2. Run the processor for a further 10-20 seconds, gradually adding the olive oil via the opening until it is completely absorbed. Chef’s tip: delicious with toasted slices of country bread. For a more intense flavour, replace the standard black olives in brine with herbed or Greek-style black olives, remembering to pit them first. Tuna dip Tapenade Preparation: 5 min Preparation: 5 min Tinned tuna in brine (190g net weight) 2 tbsp soft cheese 1 tsp olive oil 1 tsp mustard Juice of ½ lemon 15 chive leaves Fleur de sel sea salt flakes & pepper 250g pitted black olives 20ml olive oil 1 tbsp capers 2 tsp mustard Juice of 1 lemon Pepper 1 bowl 1 bowl
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34 SAUCES & APPETISERS 1. Cut the ham into large pieces and put in the mini bowl. Pulse 4-5 times or until it is finely chopped. 2. Add the cream and mustard. 3. Pulse 4 times, and hey presto! Chef’s tip: especially good with carrot or courgette sticks and cauliflower florets. 1. Peel and quarter the onion and place in the mini bowl. Pulse 3 times. 2. Halve the avocados, discard the stones, scoop out the flesh and cut into large pieces. Switch your food processor on and add the avocado to the onion via the feedtube, together with the lime juice, cream, a few drops of Tabasco® and a dash of olive oil. 3. Blend for about 1 minute to achieve a smooth purée. Season according to taste. Chef’s tip: as a finishing touch, add some finely diced tomato. Dijon dip Guacamole Preparation: 5 min Preparation: 5 min 2 ripe avocados 1 tbsp thick crème fraîche 1 small onion (or spring onion) Juice of 1 lime Tabasco® Olive oil Salt & pepper 2 slices cooked ham 2 tbsp thick crème frâiche 1 tsp whole-grain mustard 1 bowl 1 bowl
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35 1. Preheat your oven to 180 °C (gas mark 4). 2. Fit the 2mm grater disc in the midi bowl and grate the cheese. Set aside. 3. Put the olives in the mini bowl and pulse 2-3 times. Dice the ham. 4. Fit the metal blade in the main bowl and blend the flour and eggs for 40 seconds. 5. Press STOP and scrape. Via the opening, add the hot milk and olive oil while the processor is still running. Scrape the flour off the bowl walls using the spatula provided. Stir in the baking powder, olives, cheese, ham, salt and pepper. Pulse 2-3 times to combine thoroughly. 6. Transfer the mixture to a buttered cake tin. 7. Bake in the oven for approx. 45 minutes. Check that the cake is done by inserting a skewer. If it comes out clean, the cake is ready. 8. Allow the cake to cool in the oven with the door ajar. Turn out and serve. Chef’s tip: you can use any flavours you like – the only limit is your imagination! Ham and olive cake Preparation: 10 min Baking: 45 min Equipment: 1 rectangular cake tin 3 3 35 3 35 35 5 35 3 35 5 3 35 5 3 35 35 35 5 35 35 35 5 5 35 3 35 35 3 35 35 3 3 Cake mixture 150g plain flour 100g gruyère cheese 125ml hot milk 100ml olive oil 3 eggs 1 tbsp baking powder 1 cake Flavouring 200g cooked ham 75g pitted green olives Salt & pepper R2
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1. Grate the cheese in the midi bowl using the 2mm grater disc. Set aside. To make the choux pastry 2. Preheat your oven to 180 °C (gas mark 4). Pour the water into a saucepan. Add the diced butter. 3. Bring to the boil. Remove from the heat and add the flour all in one go. Beat in vigorously with a spatula. Return to the heat for about 1 minute, stirring constantly, until the dough no longer sticks to the sides of the pan. 4. Remove from the heat and transfer the dough to the bowl with the dough blade. Process for 15 seconds, then add the eggs one at a time via the feedtube, running for a further 30 seconds. 5. Add three quarters of the cheese and process for 5 seconds. 6. Line a baking sheet with baking parchment. Spoon the dough into a piping bag* with a plain nozzle. Pipe out buns measuring approx. 3cm across. 7. Brush the buns with egg yolk, flattening them very slightly. Scatter with the rest of the grated cheese. 8. Bake in the oven for 20-25 minutes or until golden. Cool on a wire tray. They should be served warm. Chef’s tip: for sweet puffed pastry, omit the cheese and add 1 tbsp of sugar to the pan with the water and butter. Cheese puffs Preparation: 15 min Baking: 20-25 min Equipment: piping bag* (optional) 36 Choux pastry 200ml water 150g plain flour 75g butter 4 eggs 1 egg yolk (for brushing) 1 pinch of salt 30 cheese puffs Flavouring 100g comté cheese R2 e, e,
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01. Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute. 02. Put the flour, salt and yeast liquid in the main bowl fitted with the dough blade. 03. Process for 1 minute or until the dough forms a ball. 04. With floured hands, take the dough out of the bowl, roll it into a ball and place it in a large mixing bowl. Cover with cling film or a damp cloth. Allow to rise for approx. 2 hours. 05. Take the dough out of the bowl with floured hands and place it on a floured worktop. Flatten it gently with the heel of your hand A . fold the two sides into the middle, and turn it over B . 06. Transfer the dough to a baking tray lined with baking parchment. Cover with a damp cloth and prove* for 1 hour. 07. 20 minutes before the end of the proving time, fill the dripping pan in the oven with water. Preheat your oven to 220 °C (gas mark 7). 08. Dust the loaf lightly with flour and cut a deep cross in it with the wet blade of a sharp knife C . 09. Bake for approx. 25 minutes or until golden. 10. To check that it is done, turn it over and give it a sharp knock. It should sound hollow. Allow to cool on a wire tray. You can double the amounts with the CS4200, CS5200 and Patissier models. Chef’s tip: never allow yeast to come into direct contact with salt. Country loaf Preparation: 10 min Resting: 3hr Baking: 25 min Dough 250g strong white bread flour 160ml water 12g fresh yeast* 5g salt 1 small loaf 38 A B C
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01. Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute. 02. Place the salt, flour and yeast liquid in the main bowl fitted with the dough blade. 03. Process for 1 minute or until the dough forms a ball. 04. Take the dough out of the bowl with floured hands, roll it into a ball and place it in a large mixing bowl. Cover with cling film or a damp cloth. Allow to rise for approx. 1 hour. 05. Flour your hands and knock back* the dough by giving it a few gentle punches A . Transfer the dough to a floured worktop. 06. Cut the dough into two equal parts B . Roll each one into a thin baguette shape C . 07. Lay the baguettes on a baking tray lined with baking parchment and cover with a damp cloth. Prove* for 40 minutes. 08. 20 minutes before the end of the proving time, fill the dripping pan in the oven with water and preheat your oven to 220 °C (gas mark 7). 09. Dust the baguettes with flour and cut slashes in the top with the wet blade of a sharp knife D . 10. Bake for 15-20 minutes, keeping a close eye on them. 11. To check that the baguettes are done, turn them over and give them a sharp knock. They should sound hollow. Cool on a wire tray. You can double the amounts with the CS4200, CS5200 and Patissier models. Chef’s tip: never allow yeast to come into direct contact with salt. Baguettes Preparation: 20 min Resting: 1hr40 min Baking: 15-20 min 250g strong white bread flour 150ml water 12g fresh yeast* 5g salt 2 baguettes 40 A B C D
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01. Skin the chorizo and place it in the mini bowl. Process for 5 seconds, then add the olives and pulse 3-5 times. Set aside. 02. Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute. 03. Place the salt, flour and yeast liquid in the main bowl fitted with the dough blade. 04. Run your processor for 1 minute or until the dough forms a ball. 05. Add the olives and chorizo, pressing the pulse button a few times to incorporate them. 06. Take the dough out the bowl with floured hands, roll it into a ball and place it in a large mixing bowl. Cover with cling film or a damp cloth and leave to rise for 1 hour. 07. With floured hands, knock back* the dough by giving it a few gentle punches A . 08. Turn the dough out onto a floured worktop and divide into 6 equal pieces (approx. 80 g each) with a sharp knife B Shape into small buns C . 09. Arrange the buns on a baking tray lined with baking parchment. Cover with a damp cloth and prove* for 30 minutes. 10. 20 minutes before the end of the proving time, fill the dripping pan in the oven with water and preheat your oven to 240 °C (gas mark 9). 11. Cut a deep cross in the top of each bun with the wet blade of a sharp knife D . 12. Lower the oven temperature to 200 °C (gas mark 6) and bake the buns for 20 minutes or until they are golden. 13. To check that the buns are done, turn them over and give them a sharp knock. They should sound hollow. Leave them to cool on a wire tray. Chef’s tip: you can replace the olives and chorizo with figs and walnuts. Never allow yeast to come into direct contact with salt. Olive and chorizo buns Preparation: 10 min Resting: 1hr30 min Baking: 20 min Dough 250g strong white bread flour 150ml water 4g fresh yeast* 4g salt 6 buns Flavouring 40g pitted olives 80g chorizo sausage 42 A B C D
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1. Stir the yeast into the milk with a fork until it dissolves. Leave to rest for 1 minute. 2. Put the flour, sugar, butter, salt and yeast liquid in the main bowl fitted with the dough blade. Process for 1 minute. 3. With floured hands, transfer the dough to a large, floured mixing bowl. Cover with cling film or a damp cloth and leave to rise for 1 hour. 4. Shape the dough into a fat sausage shape A , transfer to a buttered loaf tin B and cover with a large bowl or cling film C . 5. Preheat your oven to 180 °C (gas mark 4). 6. Allow the dough to prove* for 30 minutes at room temperature. 7. Bake for 30 minutes. If the top starts to go brown, cover it with a piece of aluminium foil. 8. Allow to cool slightly before turning out. Sandwich loaf Preparation: 15 min Resting: 1hr30 min Baking: 30 min Equipment: 1 loaf tin 350g strong white bread flour 275ml milk 30g butter 10g caster sugar 10g fresh yeast* 5g salt 1 loaf 44 A B C
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01. Stir the yeast into the water with a fork until it dissolves. Leave to rest for 1 minute. 02. Place the flour, salt, oil and yeast liquid in the main bowl fitted with the dough blade. 03. Process for 1 minute or until a soft dough has formed. 04. With floured hands, transfer the dough to an oiled dish. Cover with cling film and leave to rise for 1 hour. 05. Gently fold the dough over twice A with floured hands and cover with cling film or a damp cloth. Prove* for 30 minutes. 06. Meanwhile, preheat your oven to 240 °C (gas mark 9). 07. Gently lift the dough out of the dish and place it on a baking tray lined with baking parchment, taking care not to squash the air bubbles. 08. Spread the dough out, flattening it with your fingertips B . 09. Scatter the olives and thyme over half the surface and fold the other half over C . Brush with the oil. 10. Bake for approx. 15 minutes. Eat warm or cold. Chef’s tip: you can replace the olives with cherry tomatoes, cheese, etc. Fougasse Preparation: 15 min Resting: 1hr30 min Baking: 15 min 1 fougasse Dough 250g strong white bread flour 150ml water 50ml olive oil 6g fresh yeast* 5g salt Flavouring 100g pitted olives 10ml olive oil Thyme 46 A B C
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To make the pizza dough 1. Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute. 2. Put the salt, flour, oregano, oil and yeast liquid in the main bowl fitted with the dough blade. 3. Process for 1 minute or until the dough starts to form a ball. If necessary, scrape the bowl walls clean with the spatula and run the processor for a further few seconds. 4. Lift the dough out of the bowl with floured hands and roll it into a ball. Place it in a large mixing bowl and cover with cling film or a damp cloth. Leave to rise for approx. 1 hour. 5. With floured hands, knock back* the dough by giving it a few gentle punches A . 6. Fill the dripping pan in the oven with water and preheat your oven to 240 °C (gas mark 9). 7. Roll the dough out B . on a floured worktop to form one large pizza base (or two smaller ones). Prick it all over with a fork C . Veggie pizza Preparation: 45 min Resting: 1hr Baking: 15-20 min 1 large pizza Dough 200g strong white bread flour 100ml water 35ml olive oil 4g salt 6g fresh yeast* 1 tsp dried oregano (optional) Topping 300g mozzarella cheese 6 tbsp tomato coulis 1 small courgette 2 tomatoes 1 onion Fresh basil Chili oil E2 48 A B C
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To make the topping 1. Wash the vegetables and peel the onion. Fit the 2mm slicing disc in the midi bowl. Slice the onions and set aside. Slice the courgette and tomatoes, transfer to a colander and sprinkle with salt to get rid of the excess juices. 2. Fry the sliced onion in a little olive oil. 3. Spread the tomato coulis over the pizza base. Add the onions and the drained courgette and tomato slices. Top with round slices of mozzarella. Season each layer with salt and pepper. 4. Lower the oven temperature to 220 °C (gas mark 7) and bake the pizza for 15-20 minutes, depending on the thickness of the base. Check it at regular intervals. 5. As soon as you take it out of the oven, scatter with torn leaves of fresh basil and drizzle with chili oil.
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To make the puff pastry 01. Put the flour and softened butter (cut into pieces) and water in the main bowl fitted with the dough blade. 02. Process for 30 seconds or until bread crumbs are formed. With the food processor still running slowly pour in the water until the pastry forms a ball. 03. Take the pastry out of the bowl, wrap it in cling film and flatten it. Leave in the fridge for 1 hour. 04. Remove the cling film and place the pastry on a floured worktop. Roll out from the centre in four direction to form a cross A . 05. Place the chilled butter between two sheets of cling film. Flatten to form a 2cm thick square. Remove the clingfilm and place the butter at the centre of the cross B and fold the arms of the cross in towards the centre C . 06. Roll the pastry out to form a long rectangle D . Fold it in thirds like a wallet E . 07. Turn the pastry 90° and roll the pastry out to form a long rectangle F . Fold it in thirds like a wallet E . 08. Wrap the pastry in cling film and chill for 30 minutes in the fridge. 09. Repeat Steps 6, 7 and 8 twice. 10. Roll the pastry out into a circle to fit the quiche tin and leave it in a cool place for 30 minutes. Leek quiche Preparation: 45 min Resting: 1h30 min Baking: 30 min Equipment: quiche tin Ø 28-30cm 1 quiche Puff pastry 250g plain flour 50g softened butter 130ml water 200g chilled butter Filling 100ml crème fraîche 40g butter 40g gruyère cheese 50ml water 2 leeks 2 eggs Salt & pepper E2 R2 50 A D B E C F
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To make the filling 01. Preheat your oven to 210 °C (gas mark 6). 02. Fit the 2mm grater disc in the midi bowl, grate the cheese and set aside. 03. Wash the leeks. Discard the green part and cut the white part into thin slices using the 2mm slicing disc in the midi bowl. Set aside. 04. Melt the butter in a sauté pan. Add the leeks, give them a stir, then pour in 50ml water. 05. Soften the leeks over a low heat for 15 minutes, making sure they do not brown. If necessary, add a little more water. Season with salt and pepper. 06. Prick the quiche base all over with a fork. 07. Either in the main bowl fitted with the metal blade or in the mini bowl, blend the cream, eggs, salt and pepper for 30 seconds. 08. Arrange the leeks in the pastry case. Top with the creamy egg mixture. 09. Scatter with grated cheese and bake for approx. 30 minutes. 10. Serve piping hot. Chef’s tip: you can replace the leeks with onions, diced bacon, tomatoes, etc.
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01. Stir the yeast into the milk with a fork until it dissolves. Leave to rest for 1 minute. 02. Put the flour, salt, sugar, butter and yeast liquid in the main bowl fitted with the dough blade. 03. Process for 1 minute. If necessary, scrape the bowl walls with the spatula and process for a few more seconds. 04. With floured hands, transfer the dough to a large, lightly floured mixing bowl. Cover with cling film or a damp cloth and leave to rest for 30 minutes. 05. The dough is now ready to be plaited. Divide it into 3 equal parts A . shape these parts into thin sausage shapes of equal size on a floured worktop B . and plait them together C . Carefully transfer to a buttered and floured loaf tin D . 06. Prove* in a very low oven for 30 minutes. 07. Remove the tin from the oven and turn the oven up to 180 °C (gas mark 4). 08. Brush the brioche with beaten egg. 09. Bake for approx. 20 minutes. If the top starts to brown, cover it with a piece of aluminium foil. 10. Allow to cool before turning out. Plaited brioche Preparation: 20 min Resting: 1hr Baking: 20 min Equipment: 1 rectangular loaf tin 1 brioche loaf 250g strong white bread flour 125ml milk 20g butter 40g sugar 14g fresh yeast* 1 pinch of salt 1 beaten egg (for brushing) 52 A B C D
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01. Stir the yeast into the milk with a fork until it dissolves. Allow to rest for 1 minute. 02. Put the salt, flour, butter, sugar, eggs and yeast liquid in that order in the main bowl fitted with the dough blade. 03. Process for approx. 30 seconds. 04. Remove the dough blade from the bowl. Transfer the dough to a large, floured mixing bowl using the spatula. Cover with cling film or a damp cloth and leave to rest for 30 minutes. 05. With floured hands, knock back* the dough by giving it a few gentle punches. 06. Transfer the dough to the buttered tin. Pinch the head of the brioche A . and twist it until it becomes detached. Run a floured finger between the ball and the rest of the dough B . Prove for 1 hour in an extremely low oven. 07. Brush the brioche with beaten egg C . 08. Turn the oven up to 180 °C (gas mark 4) and bake the brioche for approx. 25 minutes. 09. If the top starts to brown, cover it with a piece of aluminium foil. 10. Allow to cool before turning out. Chef’s tip: you can add chocolate chips, pink pralines (sugar-coated almonds), etc. to your brioche. Traditional brioche Preparation: 10 min Resting: 1h30 min Baking: 25 min Equipment: fluted round brioche tin 1 brioche loaf Dough 250g strong white bread flour 100g softened butter 30g sugar 4g salt 12g fresh yeast* 60ml milk 2 eggs 1 beaten egg (for brushing) 54 A B C
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1. Fit the double-bladed knife. Place the flour, baking powder and salt in the bowl and process briefly to mix them. 2. Cut the butter into pieces and add it to the bowl with the sugar. 3. Process for 5 - 7 seconds, or until the mixture resembles fine breadcrumbs, then, with the machine running, gradually pour the milk in through the feed tube. 4. Process for about 10 seconds or until a sticky mixture has formed. 5. On a well floured surface knead the dough lightly then roll out to 1.5cm thick and using a 5cm pastry cutter, cut out the scones. 6. Place them on a greased baking tray and bake in a hot oven 220° C (gas mark 7) for 10 - 15 minutes or until well risen and browned. 7. Cool on a wire rack. Variations: Cheese Scones : Replace the sugar and with 50g grated cheddar cheese to the dry ingredients together with a pinch of dry mustard. Finish as above. Sultana Scones : Add 50g sultanas to the processed ingredients and pulse to stir in, after adding the milk. Finish as above. Scones 56 Preparation: 5 min Serves 4 250g plain flour 160ml milk 25g caster sugar 50g butter ½ tsp baking powder 1 pinch of salt BREAD & BAKING 56 56 56 56 56 56 56 56 56 56 56 56 5 56 5 56 56 56 56 5 56 56 56 56 56 56 56 6 5 56 6 56 56 6 6 56 56 5 5 56 5 5 5 BR BR BR B BR BR BR BR BR BR BR BR B B B B B BR BR BR BR B B BR BR BR BR B BR BR BR BR BR BR B B BR BR BR R R R R BR B B B B BR R BR B B B B B BR R R B B B BR R BR R B B B B BR BR B B B BR REA EA EA EA EA EA EA A EA EA EA EA EA EA EA EA E EA EA EA E EA EA EA A EA EA EA EA EA A EA A A A EA EA EA EA EA EA EA EA EA A A A A E E E E E EA E E E E E EA E EA A A A EAD D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D D & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & & BA BA B BA BA BA BA BA BA B B BA BA A BA A A A B B B B B BA A BA A BA A B BA A B B BA A A B B BA A A A A A A B BA A A A A B B B B BA A A A A A A A A A A B BA A BA BA B B B BA BA BA A A A A A A A A A B BA A A A A AK KI KI KI I K KI K KI K KI KI K K K K K K K K K K K K KI K K K K KI I K K K K KI K KI KI K K K K K KI K KI K K NG NG NG NG NG N NG NG NG NG NG NG N NG NG NG NG NG NG G G NG G NG G N NG NG G NG NG NG NG NG NG NG NG NG N NG NG NG NG G G G G G N NG NG NG NG NG NG NG NG NG NG NG G NG N NG G G e. e.
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Soups
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1. Peel and wash the vegetables. Slice them in the midi bowl fitted with the 2mm slicing disc. 2. Soften the onion in the butter in a thick-bottomed pan. Add the other vegetables and cook for 2 minutes, stirring constantly. 3. Add the water and season to taste. Simmer gently for 20-25 minutes. 4. Transfer the soup to the main bowl fitted with the main blade and the Blendermix. Blend until desired consistency is reached. 5. If necessary, reheat the soup in the pan over a low heat before serving. Chef’s tip: For an even tastier soup, fry some diced bacon with your onion. Country soup 58 SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200/Patissier PREPARATION 15 min 15 min 20 min 20 min COOKING 20 min 20 min 25 min 25 min Leek ½ 1 small 1 1 Carrots 1 1 2 2 Potatoes 1 1 1 2 Onion ¼ ¼ ½ ½ Crushed garlic clove ½ ½ 1 1 Butter 10g 15g 20g 25g Water 500ml 700ml 850ml 1 l Salt & pepper SOUPS E2
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1. Peel and wash the pumpkin, onion and ginger. 2. Slice the onion in the midi bowl with the 2mm slicing disc. Set aside. 3. Slice the pumpkin, followed by the ginger. Set aside. 4. Soften the onion in the butter in a thick-bottomed pan. Add the pumpkin and ginger and cook for 2 minutes, stirring constantly. 5. Add the water and season to taste. Simmer gently for 10-15 minutes. 6. Pour the soup into the main bowl fitted with the metal blade and the Blendermix. Blend continuously for 1-2 minutes. Chef’s tip: for a milder taste, add a little crème fraîche. Pumpkin soup SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200/Patissier PREPARATION 20 min 20 min 30 min 30 min COOKING 15 min 15 min 20 min 20 min Pumpkin 350g 650g 800g 1kg Onion ½ ½ 1 1 Fresh ginger (cm) 1 1 2 3 Curry powder ½ tsp ½ tsp 1 tsp 1 tsp Butter 20g 20g 25g 25g Water 400ml 600ml 800ml 1l Salt & pepper 59 SOUPS E2
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1. Wash and top and tail the courgettes. Slice them in the midi bowl with the 4mm slicing disc. Bring the water to the boil with the stock cube(s) and cook the courgettes for 20 minutes. 2. Blend the courgettes in the main bowl fitted with the metal blade and the Blendermix for 1 minute. Add the tarragon, then the cream, via the feed tube while the machine is running. 3. Gradually add the cooking liquid via the feed tube until the soup reaches the desired consistency. 4. Serve in bowls or soup dishes with a scattering of tarragon leaves. Season according to taste. Chef’s tip: To make this soup vegetarian replace the chicken stock with vegetable stock. Cream of courgette 60 SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200/Patissier PREPARATION 20 min 20 min 30 min 30 min COOKING 15 min 15 min 20 min 20 min Courgettes 2 4 5 6 Chicken stock cubes ½ 1 1 ½ 2 Water 400ml 600ml 800ml 1l Fresh tarragon leaves 1 2 2 3 Liquid crème fraîche 60ml 100ml 150ml 180ml Salt & pepper 1. Wash the cauliflower and separate into florets. Pour the water into a thick-bottomed pan. Add the cauliflower, cover with a lid and cook for approx. 30 minutes. 2. Meanwhile, fry the bacon in a frying pan, then blend in the main bowl fitted with the metal blade and the Blendermix. While the machine is still running, add the cauliflower and a little of the cooking liquid. 3. Once the cauliflower has been reduced to a smooth purée, add the cream, nutmeg, salt and pepper. 4. Check the seasoning. Serve piping hot. Cream of cauliflower with diced bacon SERVES 2 4-6 6-8 8 + FOOD PROCESSOR 3200 3200 4200 5200/Patissier PREPARATION 15 min 15 min 20 min 20 min COOKING 20 min 20 min 30 min 30 min Cauliflower head ½ 1 1 ½ 2 Crème fraîche 100ml 200ml 300ml 400ml Ground nutmeg ½ tsp ½ tsp 1 tsp 1 tsp Diced bacon 50g 100g 150g 200g Salt & pepper E4
Brand:
Magimix
Product:
Kitchen Machines
Model/name:
Patissier
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PDF
Available languages:
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