Cuisinart BRK-300 User Manual download pdf (Page 16)

Place the water, butter, salt and sugar in a

medium saucepan and set over medium heat.

Once the mixture comes to a boil, remove

from heat and stir in all of the flour. Return

to the burner and raise the heat to medium-

high. Using a wooden spoon, continuously

stir the mixture until it dries out. You will

know it is done when the dough leaves a

thick hard film on the bottom of the pot.

Remove from heat and put mixture into a

medium-large mixing bowl. Beat the dough

with a Cuisinart

Hand Mixer on a low speed

to release steam and cool. Once the dough

has cooled, after about 2 to 3 minutes, start

adding the eggs, one at a time, mixing each

until fully incorporated before adding the

next. The dough is ready when it becomes

a pale yellow color, and will drop from the

beater in a slow and steady stream. If the

dough is too thick, beat the remaining two

eggs together and slowly begin to add them

with the beaters running. Be sure not to

make the dough too runny or it will not hold

its shape.

Stir in ½ cup of Gruyère and the spices. Pour

the batter into a large pastry bag fitted with

a small to medium sized round tip. Pipe the

gougère dough into 1-inch rounds, leaving

½ inch around each one on the prepared

baking sheet. Top each one with a pinch of

the reserved Gruyère. Place the tray on the

preheated stone in the oven, and turn the

oven off. Let the gougères sit in the oven

for 10 minutes. Lower the heat to 300°F and

turn the oven back on. Let bake for 20 to

25 minutes, or until the gougères are hollow

and nicely browned, and not wet inside. To

ensure even color, turn baking sheet halfway

through baking.

Serve immediately.

Nutritional information per serving (five 1-inch gougères):

Calories 82 (66% from fat) • carb. 3g • pro. 4g

• fat 6g • sat. fat 4g • chol. 19mg • sod. 97mg

• calc. 116mg • fiber 0g

Asparagus, Mushroom

& Fontina Quiche

Great for a Sunday brunch, this quiche

will please any crowd.

Makes one 9-inch deep-dish quiche, 8-12

servings

½ recipe pâte brisée dough (page 17)

2 tablespoons unsalted butter,

or olive oil

1 cup asparagus, cut into ½-inch

pieces

1 cup mushrooms, halved and sliced

1¼ cups whole milk

1¼ cups heavy cream

4 large eggs

½ teaspoon table salt

½ teaspoon black pepper

3 ounces fontina

Preheat Cuisinart

™

Brick Oven to 350°F on

the bake setting fitted with the baking stone

on a rack in position A. Preheat stone for

at least 30 minutes. Roll out the dough into

a 10-inch disc that is about

⁄

inch thick.

Fit into an ungreased 9-inch, 1½ quart,

ceramic pie baker. Chill in refrigerator for

about 20 minutes. Using a fork, prick the

dough evenly all over but make sure not to

go entirely through the dough. Line the shell

with parchment and weigh down with dried

beans or rice. Bake in preheated oven for 15

to 20 minutes, or until the dough underneath

the parchment is no longer wet. Remove

the beans/rice and parchment and continue

baking until the shell is golden brown.

Remove; cool; reserve.

While the shell is baking, place the butter/

olive oil in a skillet over medium heat. Add

the asparagus and mushrooms and sauté

over medium-high heat for 4 to 5 minutes,

or until the asparagus is bright and just

softened. Reserve.

In a medium bowl, mix the milk, cream,

eggs, salt and pepper. Using a Cuisinart

Hand Mixer fitted with the whisk attachment,

whip the mixture on high for 30 seconds

to 1 minute. Spread the asparagus and

mushrooms evenly on the bottom of the

cooled tart shell. Pour in the liquid mixture

and top with the fontina.

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Cuisinart BRK-300 User Manual Page 16

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