Moulinex Masterchef Pro Quick guide

RECIPE BOOK
MASTERCHEF PRO / MASTERCHEF GRANDE
All rights reserved - SAS SEB-21261 SELONGEY CEDEX - RCS 302 412 226
Graphic design and production: JPM & Associés - Recipes: Groupe SEB
Photo credits: Groupe SEB, Marielys Lorthios - Ref 8020001192
N° ISBN 978-2-37247-030-8
Achevé d’imprimé en décembre 2016-Chine
MASTERCHEF PRO

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EN
_________________
04
NL
_________________
18
PL
_________________
32
RO
_________________
46
HR
_________________
60
SL
_________________
74
SR
_________________
88
LV
________________
102
UK
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116
BG
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130
MASTERCHEF PRO / MASTERCHEF GRANDE

EN Conversion table temperatures / thermostat NL Tabel met de overeenkomstige temperaturen /
temperatuurstanden PL Tabele przeliczeniowe temperatury / termostat RO Tabel de conversie a
temperaturilor/termostat HR Tablica za pretvorbu temperature / termostat SL Tabela s pretvorbami
temperature/termostat SR Tablica konverzije temperatura/termostat LVTemperatūru/termostata
atbilstībastabulaUKТаблицяперерахункутемператури/значеннязатермостатом
BGТаблицазапреизчисляваненатемпературите/термостат
* EN thermostat NL hermostaatstanden PL termostat RO termostat HR termostat SL Termostat SR termostat LV termostats UK термостат BG термостат
30°C Thermostat * 1
60°C Thermostat * 2
90°C Thermostat * 3
120°C Thermostat * 4
150°C Thermostat * 5
160°C Thermostat * 5-6
180°C Thermostat * 6
200°C Thermostat * 6-7
210°C Thermostat * 7
220°C Thermostat * 7-8
240°C Thermostat * 8
260°C Thermostat * 8-9
270°C Thermostat * 9

Whipped cream 5
Choux pastry 5
Shortcrust pastry 6
Brioche 6
French bread 7
Cereal bread 7
ESSENTIAL PATISSERIE
Chocolate mousse 8
Iced carrot cake and his icing 8
Vanilla macaroons 9
American lemon cheesecake 10
Raspberry marshmallows 10
GOURMET SNACKS
Red velvet 11
Lemon meringue tart 12
Strawberry cream cake 13
Tiramisu pots 14
Summer fruit pavlova 14
Raspberry and white chocolate cupcakes 15
Royal chocolate 16
SPECIAL OCCASIONS
Pizza dough 17
Savoury loaf 17
SAVOURY SPECIALS

08 / 09
Whipped cream
Choux pastry
bowl
bowl
× 6/8 whisk
beater
• 40 cl very cold liquid
crème fraîche
• 70 g icing sugar
For 20 large or
40 small choux:
• 30 cl water
• A little salt
• A little sugar
• 120 g butter
• 240 g our
• 6 eggs
Put the crème fraîche and the icing sugar in the stainless
steel bowl tted with the balloon whisk and lid, previously
cooled in the fridge. Turn the appliance on speed 6 for
2 minutes, then at maximum speed for 2 to 3 minutes.
In a pan, heat the water with the butter, salt and sugar.
Bring to the boil and add the our to the pan all at once.
Stir with a wooden spatula until the pastry absorbs all
of the liquid. Put the pastry in the stainless steel bowl
tted with the beater and mix at speed 2 for 10 minutes
to cool it. Select speed 3 and add the eggs one by one,
through the opening in the lid. After adding all the eggs,
fold down the sides of the pastry with a spatula, then
work the pastry for a further two to three minutes until
it is smooth. Using a small spoon or a piping bag, make
small heaps of pastry on a buttered, oured baking sheet.
Cook in the oven at 180°C for 40 minutes. Leave the
choux to cool, with the oven door open. Do not remove
from the oven immediately, as they may collapse. When
they are completely cool, ll them with rm whipped
cream, ice cream or confectioner’s custard.
Tip: To make savoury choux, replace the sugar with a
pinch of salt and sprinkle the choux with grated cheese
before cooking.
Whipped cream 5
Choux pastry 5
Shortcrust pastry 6
Brioche 6
French bread 7
Cereal bread 7
Chocolate mousse 8
Iced carrot cake and his icing 8
Vanilla macaroons 9
American lemon cheesecake 10
Raspberry marshmallows 10
Red velvet 11
Lemon meringue tart 12
Strawberry cream cake 13
Tiramisu pots 14
Summer fruit pavlova 14
Raspberry and white chocolate cupcakes 15
Royal chocolate 16
Pizza dough 17
Savoury loaf 17
ESSENTIAL PATISSERIE
EN
4-5

Shortcrust pastry
Brioche
beater
× 12
bowl
bowl
For a 350 g tart base:
• 200 g our
• 100 g butter
• 5 cl water
• Pinch of salt
• 500 g our
• 10 g salt
• 50 g sugar
• 200 g butter
• 4 whole eggs and
2 egg yolks
• 10 cl lukewarm milk
• 10 g dried baker’s yeast
Put the our, butter and salt into the stainless steel bowl.
Attach the mixer and the lid, and run the appliance gradually
on speed 1 to 3 for 2 minutes. Then switch to speed 2 and add
the water while the appliance is running. Run the appliance for
one minute until the pastry forms a nice ball. Cover the pastry
and leave to rest in a cool place for at least an hour before
rolling out and cooking.
Tip: to make two 350 g tart bases, double the ingredient quantities
and follow the above instructions.
Put the our into the stainless steel bowl and make two wells:
place the salt in one and the yeast, sugar and lukewarm milk
in the other. The salt and yeast should not be added together
because yeast reacts badly to contact with salt. Add the eggs
and t the dough hook and lid. Select speed 1 and knead for
30 seconds, then on speed 2 for two minutes 30 seconds.
Without stopping the appliance, incorporate the butter in one
minute; the butter should not be too soft (leave it at room
temperature for half an hour before using). Continue kneading
for 3 minutes on speed 2, then 3 or 7 minutes on speed 3.
Cover the dough and leave to rise for two hours at room
temperature, then work the dough vigorously by hand by slapping
it into the bowl. Cover and leave to rise for another two hours in
the refrigerator. Work the dough by hand again, slapping it into
the bowl. Cut the dough in half, then cover it with plastic wrap.
Leave the dough rise overnight in the refrigerator. The next day,
butter and our a brioche mold or a Savarin mold (rises faster).
Shape the dough into eight small balls. Put them in the mold
and leave to rise in a warm place (oven set at 35°C) for 3 hours,
until the mold is lled. Coat the dough with a mixture of egg
yolks and milk and bake at 180°C for 25 minutes.
Tip: add chocolate chips or candied fruit for a delicious brioche.
dough hook

08 / 09
French bread
Cereal bread
dough hook
bowl
bowl
dough hook
For one loaf of
approximately 800 g:
• 1 kg our
• 600 ml lukewarm water
• 20 g dried baker’s yeast
• 20 g salt
For one loaf of
approximately 800 g:
• 750 g cereal bread our
• 420 ml lukewarm water
• 15 g dried baker’s yeast
• 15 g salt
• Oat akes for topping
Put the our, salt and baker’s yeast in the stainless
steel bowl. Attach the kneader and the lid and run for
a few seconds on minimum speed and add lukewarm
water through the opening in the lid for 1 minute. Then
switch to speed 1 and knead for 7 minutes. Leave to
knead for 8 minutes, then leave the dough to rest at
room temperature for about half an hour. Separate the
dough into two and work by hand into one ball. Place
the ball of dough on a buttered, oured baking sheet.
Leave to rise in a warm place for about an hour. Preheat
the oven to 240°C. Make cuts on the top of the loaf
with a sharp blade, and brush with lukewarm water.
Place a small container full of water into the oven as
this helps the bread to form a golden crust. Bake for
40 minutes at 240°C.
Put the our, salt and baker’s yeast in the stainless steel
bowl. Fit the dough hook and the lid. Run the appliance
at minimum speed and add water through the opening in
the lid for 1 minute. Then switch to speed 1 and knead
for 7 minutes. Cover the dough with a tea towel and
leave to rest for 15 minutes in a warm place. Separate
the dough into two pieces and place them on a oured
surface. Flatten the dough by hand into a square. Fold
the points into the centre, then atten the dough with
your st. Repeat. Shape into a long loaf. Put the loaf
into a 25 cm long tin. Lightly moisten the surface of the
loaf and sprinkle with oat akes. Cover the dough with
a damp tea towel and leave to rise for 1 hour in a warm
place. Then make a cut 1 centimetre deep along the
length of the loaf. Put the loaf in a preheated oven at
240°C, with a small container full of water to help it form
a nice golden crust. Cook for 30 minutes. Remove the
loaf from the tin and leave to cool on a rack.
Tip: make small rolls for guests. Sprinkle them with
poppy or sesame seeds.
ESSENTIAL PATISSERIE
EN
6-7

Chocolate mousse
Iced carrot cake and his
icing
bowl
× 8/10
× 6/8
bowl
• 200 g cooking chocolate
• 100 g sugar
• 50 g butter
• 6 eggs
For the dough:
• 130 g brown sugar
• 12 cl sunower oil
• 4 eggs
• Zest and juice
of 1 orange
• 240 g our
• 10 g baking powder
• 2 tsp of ground cinnamon
• 250 g grated carrot
• 50 g chopped walnuts
• 50 g raisins
For the icing:
• 100 g melted butter
• 150 g soft cheese
with 25% fat
• 100 g icing sugar
Break the chocolate into pieces. Put the chocolate pieces
into a mixing bowl with the butter cut into pieces. Melt in the
microwave for about 1 minute. In the stainless steel bowl tted
with the multi-blade whisk and the lid, beat the egg whites until
they form stiff peaks at maximum speed for one and a half
minutes. Without stopping the machine, add the sugar and beat
for approximately 1 more minute. Smooth the chocolate-butter
mixture with a whisk and add 4 egg yolks, stirring constantly.
Add a spoonful of beaten egg whites to the mixture and mix
vigorously to relax the dough. Then carefully incorporate the
remaining beaten egg whites into the chocolate mixture. Place
in the refrigerator for several hours.
Tip: add the nely grated zest of an orange to the beaten egg
whites.
Prepare the dough: Preheat the oven to 180°C. In the stainless
steel bowl with the mixer attached, add the brown sugar, oil,
eggs, and the juice and zest of the orange; place the lid on
top and mix at speed 4 for 1 minute. Add the our, yeast and
cinnamon, then mix again at speed 3 for 1 minute. Finish by
adding the carrots, walnuts and raisins to the mixture and mix
at minimum speed for 30 seconds. Grease and our a round
cake tin, pour in dough and bake for 45 minutes at 180°C.
Prepare the icing: During this time, set up the stainless steel
bowl and the mixer. Add the melted butter, soft cheese and
icing sugar, and mix at speed 3 until you have a smooth icing.
Place in the refrigerator.
When the carrot cake has fully cooled, spread the icing on top
of the cake using a spatula.
Tip: you can decorate your cake with some akes of grated
coconut.
beater
whisk