Pizza Dough; Pâte Brisée - Cuisinart TOB-60N1 Manual De Instrucciones

and continue baking until the shell is golden brown . Remove and
reserve .
3 . While the shell is baking, add the sugar, water, corn syrup and salt to
a heavy-bottomed, medium saucepan . Wipe down the inside walls of
the pan with a wet pastry brush to be sure that there are no sugar
granules in the pan – if the walls of the pan are not clean, it will hin-
der the quality of the caramel . Cook the sugar mixture over medium
heat until it turns to an amber color . Once it achieves that color, take
off from heat and slowly stir in the cream . (Note: The mixture will
bubble quite a bit, so it is important to do this step slowly and off the
heat .) Then stir in the toasted walnuts .
4 . While caramel is cooking, spread the raspberry jam on the cooled tart
shell . Pour the caramel-walnut mixture on top of the raspberry layer .
5 . Put the chocolate in a bowl over a pot of simmering water . Once the
chocolate is almost fully melted, remove from heat and stir to cool to
room temperature . Drizzle chocolate over the caramel-nut tart . Chill
in refrigerator for 3 hours, or overnight .
Nutritional information per serving:
Calories 330 (54% from fat) • carb. 35g • pro. 4g • fat 21g • sat. fat 6g • chol. 35mg
• sod. 55mg • calc. 25mg • fiber 2g

Pizza Dough

Makes three 12-inch pizzas
2¼ teaspoons active dry yeast
½ cup warm (105°F to 110°F) water
1 teaspoon granulated sugar
4 cups unbleached, all-purpose flour, plus more for dusting
1½ teaspoons kosher salt
1 tablespoon extra virgin olive oil
1 cup cold water
1 . Dissolve the yeast and sugar in the warm water . Let stand 3 to 5
minutes, or until the mixture gets foamy .
2 . Place the flour, salt and olive oil in the work bowl of a Cuisinart
Food Processor fitted with the dough blade . Pulse about 5 times to
mix; scrape down the sides of the bowl .
3 . Add the cold water to the yeast mixture . With the motor running,
slowly pour the liquid yeast mixture through the feed tube of the food
processor . Process until a ball forms . Let the machine run for an
additional minute to knead . Dough will be slightly sticky .
4 . Lightly dust a sealable plastic bag with flour . Dust dough with flour .
Place the dough in the floured bag; squeeze out all of the air and
seal . Let rise in a warm place for 45 minutes to 1 hour . At this point
your dough is ready to use . Follow one of our pizza recipes on the
preceding pages, or a favorite of your own . If you are not using right
away, dough will keep in a refrigerator, in a plastic bag, for 1 to 2
days . To freeze, wrap dough well in wax paper and then in a freezer
bag – it can stay frozen for up to 3 months .
Nutritional information per serving (based on 24 servings):
Calories 98 (14% from fat) • carb. 20g • pro. 3g • fat 2g • sat. fat 0g • chol. 0mg
• sod. 178mg • calc. 1mg • fiber 3g
Pâte Brisée
Makes two 9-inch single-crust tarts/pies, or one double-crust pie
2 cups unbleached, all-purpose flour
1 teaspoon kosher salt
½ pound (2 sticks) unsalted butter, cold and cubed
4 tablespoons ice water
1 . Put flour and salt in a Cuisinart
ping blade . Process for 10 seconds . Add butter to work bowl and
pulse until the mixture resembles coarse crumbs . Pour in water, 1
tablespoon at a time, and pulse until a dough just forms . (Note: You
may not need to use all the water .)
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Food Processor fitted with the chop-
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