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
________________
116
BG
_______________
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

08 / 09
Vanilla macaroons
whiskbowl
For the macaroon shells:
• 200 g icing sugar
• 200 g ground almonds
• 2 × 80 g egg whites
• 200 g caster sugar
• 7,5 cl water
• ½ vanilla pod
For the mousseline cream:
• 50 cl milk
• 6 egg yolks
• 125 g sugar
• 100 g butter
• 20 g our
• 30 g cornour
• ½ vanilla pod
Prepare the shells: Mix the 200 g of icing sugar and
the 200 g of ground almonds in a food processor.
This mixture is called “tant pour tant”. Sift the “tant
pour tant” then set aside. Bring the water and caster
sugar to a boil in a saucepan without stirring; use a
thermometer to check the temperature of the syrup,
which should not exceed 115°C. In the stainless steel
bowl, attach the multi-prong whisk and beat 80 g of
egg whites until they form stiff peaks at speed 6 and
increase the speed to maximum when the temperature
of the syrup reaches 105°C. Stop cooking the syrup
when it reaches 115°C and pour it in a ne thread onto
the stiffened egg whites in the stainless steel bowl.
Continue to whisk this mixture for 6 minutes so that
the resulting meringue cools down a little.
Add the remaining unbeaten egg whites (80 g) to the
“tant pour tant” mixture that you set aside and mix until
smooth. Slice the vanilla pod in half, scrape the seeds
out of one half and add them to this mixture.
Combine about a third of the meringue with the marzipan
using a exible spatula to loosen it a little, and add the
rest of the meringue whilst “macarooning”. This means
mixing it together using a spatula, lifting upwards from
the bottom, for around 1 minute.
Place this mixture in an 8 mm piping bag. Line a baking
sheet with parchment paper. Using the piping bag,
pipe the mixture into small and uniform walnut-sized
balls, evenly spaced on the baking tray. Gently tap the
underside of the baking tray and leave to dry at room
temperature for around 30 minutes. Preheat the oven
to 150°C. Bake for 14 minutes then place the baking
paper on a moistened work surface so that the shells
can be removed more easily.
Prepare the vanilla mousseline cream: heat the
milk over a gentle heat, adding the vanilla seeds from
the other half of the vanilla pod. In the stainless steel
bowl, using the multi-pronged whisk, beat the egg
yolks with the sugar for 2 minutes at maximum speed,
then add the our and corn our, and whisk again for
1 minute at speed 4.
Pour the hot milk over the mixture, blend with a
hand whisk and put everything on low heat for about
3-4 minutes, stirring constantly until the cream thickens.
Remove from the heat and mix in the diced butter. Pour
the cream into an airtight container and place in the
refrigerator for at least 1 hour 30 minutes.
Assembly: Fill an 8 mm piping bag with the vanilla
mousseline cream and ll half of the shells. Assemble
the macaroons with the remaining shells and store in
an airtight container.
Tip: you can replace the vanilla with raspberry jelly and
add pink food colouring gel to the macaroon shell mixture.
GOURMET SNACKS
EN
8-9

American lemon
cheesecake
Raspberry marshmallows
bowl
bowl
× 10/12
whisk
For the cheesecake base:
• 180 g plain biscuits
• 90 g melted butter
• 20 g caster sugar
For the topping:
• 900 g plain soft
cheese with 25% fat
• 260 g caster sugar
• Pinch of salt
• 70 g our
• Zest and juice
of one lemon
• 600 g thick cream
with 30% fat
• 8 eggs
• 1 tsp of vanilla extract
For about
70 marshmallow cubes:
For the marshmallows:
• 500 g + 35 g caster sugar
• 70 g glucose
• 15 cl water
• 12 large sheets
of gelatine
• 180 g egg whites
• 100 g raspberry pulp
• A sugar thermometer
For the coating:
• 50 g cornour
• 60 g icing sugar
Prepare the base: Preheat oven to 180°C, then crush the
biscuits into crumbs in a bowl. Mix with the sugar and melted
butter. Line the bottom of a 28 cm diameter spring form cake
tin and place in the oven for 12 minutes. Remove the tin and
turn the oven up to 210°C.
Prepare the topping: In the stainless steel bowl with the mixer
attached, add the soft cheese, sugar, salt, our, lemon, attach
the lid and mix on speed 1 for 30 seconds. Then add the cream,
eggs and vanilla and mix at speed 1 for 30 seconds. Lift the
head of the appliance, scrape the sides with a spatula, close
and mix again at speed 3 for 1 minute.
Butter the tin and pour the mixture over the base of the
cheesecake. Bake for 10 minutes at 210°C and then lower the
oven temperature to 120°C for 1 hour. Leave the cheesecake to
rest in the oven, then place in the refrigerator at least 3 hours.
Tip: You can replace the biscuits with crumbled gingerbread
biscuits.
Put the gelatine to soak in cold water. Put 500 g caster sugar,
the glucose and water in a large saucepan over a high heat.
Meanwhile, pour the egg whites and 35 g of sugar into the
stainless steel bowl tted with the balloon whisk. When the
syrup in the pan reaches 110°C, turn the machine on speed
6 in order to obtain a rm meringue. When the syrup is at
130°C, turn off the heat and mix in the drained gelatin sheets,
then pour this mixture over the stiffened eggs. Turn on speed
4, then gradually add the fruit pulp. Leave to blend until the
mixture cools and becomes slightly rm. Pour the mixture into a
greased rectangular tin and leave to stand for at least 1 hour in
a refrigerator. Cut your marshmallow into small cubes and coat
with the icing sugar-cornstarch mixture. Leave to dry on a rack.
beater

08 / 09
Red velvet
whiskbeater
For the dough:
• 300 g caster sugar
• 250 g our
• 240 ml milk
• 1 tbsp white vinegar
or lemon juice
• 120 g butter
• 12 g unsweetened cocoa
powder (bitter cocoa)
• 2 large eggs
• 1 sachet of
baking powder
• 1 tsp of vanilla avouring
• 1 teaspoon salt
• 2 tsp of red food
colouring gel
For the icing:
• 460 g cream cheese
• 180 ml whipping cream
• 120 g very uid
icing sugar
• 1 tsp of vanilla avouring
Prepare the cake: Start by preheating the oven to
175°C. Put all the dough ingredients in the stainless
steel bowl tted with the beater. Place the lid on the
appliance and mix for 30 seconds at minimum speed;
then mix for 3 minutes by gradually increasing the speed
from 2 to 4. Divide the dough into two sponge cake tins
lined with baking paper, smooth the top and bake for
25 to 30 minutes. Leave to cool for 10 minutes. Place
a rack on top of the cake tin and turn them out gently.
Leave to cool completely, then cover with cling lm.
Refrigerate for at least one hour, preferably overnight.
Prepare the icing: In the stainless steel bowl with
the mixer attached, beat the fromage frais and sugar
gradually up to speed 4 for 30 seconds: the mixture
must be smooth and creamy but not liquidy. Add the
chilled liquid cream and vanilla, and beat at speed 3 for
30 seconds then at maximum speed for 2 minutes.
Assembly: Cut both cold cakes into two discs and
spread icing over the insides. Stack the layers of
cake and icing successively and cover the top with a
thin layer of icing. Put the cake in the refrigerator for
10 minutes and then coat it with the remaining icing.
× 10/12 bowl
SPECIAL OCCASIONS
EN
10-11

Lemon meringue tart
whiskbeater
For the pastry:
• 250 g our
• 125 g butter
• 30 g ground almonds
• 80 g icing sugar
• 1 egg
• Pinch of salt
For the topping:
• 6 eggs
• 300 g sugar
• 3 unwaxed lemons
• 50 g melted butter
For the meringue:
• 3 egg whites
• 80 g icing sugar
• 80 g sugar
• Pinch of salt
Prepare the dough: Put the our, cold butter cut into small
cubes, ground almonds, sugar and salt in the stainless steel
bowl tted with the mixer. Place the lid on the appliance and
turn it on to speed 2 for 2 minutes. As soon as the mixture is
ground into a ne texture, add the egg through the opening in
the lid and leave to turn for about 1 minute. Stop the appliance
as soon as the pastry forms a ball. Leave the pastry ball to rest
for at least one hour in the refrigerator, covered with cling lm.
Prepare the topping: Wash and dry the lemons. Grate the
zest and squeeze the juice. Put the eggs, sugar, lemon juice
and zest and the melted butter in the bowl tted with the beater
and t the lid. Turn the appliance on speed 4 until the mixture
is even. Heat the oven to 210°C. Butter a 28 cm diameter tart
tin. Roll out the pastry to 4 mm thick and prick with a fork.
Cover with baking parchment and dried beans. Bake blind for
15 minutes. Remove the baking parchment and the dried beans.
Pour the topping onto the tart base and continue cooking for
25 minutes at 180°C.
Prepare the meringue: In the stainless steel bowl with the
multi-blade whisk attached and the lid on, beat the egg whites
at maximum speed until they form stiff peaks. Add 80 g sugar
while continuing to whisk. Turn down to speed 5 and add the
icing sugar then turn up to the maximum speed for 15 seconds.
When the tart is cooked, cover it with meringue using a spoon.
Put the tart in the oven for a few minutes until the meringue is
lightly browned.
x 6/8 bowl

08 / 09
Strawberry cream cake
For the sponge cake:
• 4 eggs
• 125 g caster sugar
• 125 g our
For the mousseline cream:
• ½ l milk
• 250 g sugar
• 4 eggs
• 70 g our
• 250 g softened butter
• 1 vanilla pod
• 40 g kirsch*
• 500 g strawberries
• 1 cake ring
• Marzipan
• Icing sugar
Prepare the sponge cake: Preheat the oven to 210°C.
In the stainless steel bowl with the multi-prong whisk
attached, whisk the eggs and sugar at maximum speed
for 5 minutes until you have a white mixture. Stop the
appliance, then add the sifted our by hand, folding
upwards from the bottom of the bowl with a spatula.
Line a 40 x 30 cm baking tray with baking paper. Pour
the mixture into the lined tray and smooth with the
spatula, then bake for 7 minutes. Leave to cool and
cut into 2 identical sponge discs using the cake ring.
Prepare the mousseline cream: Cut the vanilla pod in
half and scrape out the vanilla seeds. Pour the milk into
a saucepan, with 125 g of sugar and the vanilla seeds.
Bring to a boil. During this time, pour 125 g of sugar
and the eggs into the stainless steel bowl, attach the
multi-blade whisk and whisk for 2 minutes at maximum
speed. add the our and mix again for 30 seconds at
speed 4. Add ¼ of the boiling milk onto the eggs and
mix for 30 seconds at speed 2.
Pour this mixture into the saucepan with the rest of the
milk and heat over a medium ame, whisking continuously
by hand, until it forms a thick cream. When the cream
has thickened pour it into a bowl, cover it with cling
lm, and leave to cool to room temperature for 1 hour.
Wash and dry the stainless steel bowl. Add the cream
that you had set aside and whisk it at speed 6. After
1 minute, turn the processor down to speed 3 and
gradually add the softened diced butter. Continue to
whisk for 30 seconds until a smooth mixture forms.
Add the kirsch to the preparation and mix for another
30 seconds at speed 6.
Assembly: Line the metal cake ring with parchment
paper. Place 1 of the 2 sponge discs in the bottom
of the cake ring and keep the second to place on
the top of the cake. Cut the strawberries in half and
place them around the circumference of the ring, with
the cut surface facing outwards. Place a third of the
cream inside the cake ring and spread out well. Add
the chopped strawberries and then add a thin layer
of cream on top. Finish by adding the second sponge
disc on top of the strawberry cream cake. Cover the
strawberry cream cake with cling lm and place it in
the refrigerator for 24 hours. Remove the cream cake
from the refrigerator 30 minutes before serving in order
to nish decorating.
To decorate the cake, roll out the marzipan on the work
surface preferably dusted with icing sugar. Cut out a
disc of marzipan the same size as the cake ring and
place it on top of the strawberry cream cake.
Tip: decorate your strawberry cream cake with a few
strawberries.
* Alcohol abuse can seriously damage your health -
drink responsibly.
bowl whisk
SPECIAL OCCASIONS
EN
12-13

Tiramisu pots
Summer fruit pavlova
bowl
bowl
× 6/8
whisk
• 3 cups of strong coffee
• 3 eggs
• 1 box of sponge ngers
• 75 g caster sugar
• 1 tablespoon Amaretto
• 250 g mascarpone
• A little bitter
cocoa powder
• 4 egg whites
• Pinch of salt
• 90 g caster sugar
• 90 g icing sugar
• 3 g vanilla extract
• 1/2 tsp of vinegar
• 6 g corn our
• 284 ml thick
crème fraîche
• 40 g caster sugar
• 450 g strawberries
or raspberries
Separate the egg yolks from the egg whites. In the stainless
steel bowl, mix the egg yolks and the sugar using the multi-
prong whisk at maximum speed for 2 minutes until the mixture is
white. Add the mascarpone and whisk again at maximum speed
for 2 minutes. Place this cream in a bowl and set to one side.
Wash and dry the stainless steel bowl and the whisk. Pour the
egg whites into the stainless steel bowl and attach the balloon
whisk. Work the egg whites until they form stiff peaks, whisk
for 30 seconds at speed 6, add 1 teaspoon of sugar and whisk
again for 1 and a half minutes at maximum speed. Gently fold the
beaten egg whites into the mascarpone cream using a spatula.
Assembly: Mix the tablespoon Amaretto with the strong coffee.
Soak some sponge ngers in the coffee then place them in
the bottom of the glass pot as the rst layer. Add a layer of
cream, then another layer of soaked sponge ngers. Repeat
until the glass pot is full, nishing with a layer a cream. Dust
with cocoa powder and place the glass pots in the refrigerator
for at least 12 hours.
Tip: Replace coffee with fruit juice and add fresh fruit for a
light dessert.
* Alcohol abuse can seriously damage your health - drink
responsibly
Prepare the meringue: Preheat the oven to 110°C. Add the
egg whites and salt to the stainless steel bowl tted with the
balloon whisk. Whisk at maximum speed for 2 and a half
minutes. Without stopping the machine, add the caster sugar
and leave to whisk until the mixture becomes rm. Turn down
to speed 4 and add the corn our and icing sugar then turn up
to the maximum speed for 15 seconds. Use a 10 cm diameter
ring to divide the mixture into 8 meringues attened with the
back of a spoon. Bake for about 1 hour 15 minutes. Turn off
the oven and leave the meringues for 1 hour. Place them on a
rack without the parchment paper.
Prepare the whipped cream: Clean the bowl and whisk, then
put them in place on the machine. Pour the cream and sugar into
the bowl and whisk at speed 5 for 30 seconds noting carefully
when the cream starts to stiffen. Leave the whipped cream
somewhere cool until it is used.
Assembly: Place the meringue on a platter, cover with whipped
cream and add the fruit on top. For an even better pavlova, put
it in the refrigerator for 1 hour before serving.
whisk

08 / 09
Raspberry and white
chocolate cupcakes
Makes 24 cupcakes:
For the dough:
• 340 g our
• 300 g caster sugar
• 300 g soft butter
• 6 eggs
• 11 g baking powder
• 9 cl full fat milk
• 1 tbsp vanilla extract
• 200 g frozen
raspberry pieces
For the icing:
• 120g egg whites
• 130 g caster sugar
• 230 g softened butter
• 200 g white chocolate
• 4 tbsp rapeseed oil
• Paper cupcake cases
• Mufn or cupcake tins
Prepare the dough: Preheat the oven to 180°C. In the
stainless steel bowl with the mixer attached, add the
our, yeast, sugar, eggs, vanilla, butter and milk into
the bowl. Place the lid on top and mix at speed 1 for
30 seconds and then on speed 4 for 2 minutes. Finish
by adding the raspberry pieces and mix at minimum
speed 3 for 15 seconds. Place a paper cupcake case in
each mufn tin and ll to 2/3 full with the cake mixture.
Bake for 15 minutes at 180°C then leave them to cool
completely.
Prepare the icing: Melt the white chocolate together with
the rapeseed oil in the microwave at low temperature.
Place the egg whites and sugar in a bain-marie bowl
and whisk with a handmixer until the mixture doubles
in volume and becomes glossy. Place this mixture in
the stainless steel bowl tted with the balloon whisk;
t the lid and whisk at speed 10 for 2 minutes until it
forms soft peaks on the whisk. Then add the softened
butter and mix at speed 12 for 30 seconds. Remove the
top of the appliance, scrape the inner sides of the bowl
using a spatula and add the melted white chocolate.
Mix a nal time at speed 12 for 30 seconds. Place your
icing in a piping bag tted with a star tip and decorate
the fully cooled cupcakes.
Tip: indulge yourself and decorate your cupcakes with
sugar pearls or chocolate sprinkles.
bowl beater whisk
SPECIAL OCCASIONS
EN
14-15

Royal chocolate
whisk
For the biscuit:
• 45 g ground almonds
• 10 g grated coconut
• 20 g ground hazelnuts
• 50 g icing sugar
• 20 g our
• 80 g egg whites
(3 small eggs)
• 50 g sugar
For the crunchy praline:
• 240 g praline chocolate
• 140 g crêpes dentelles
• 200 g pot chocolate icing
• Patisserie ring,
26 cm in diameter
For the chocolate mousse:
• 90 g milk
• 3 gelatine sheets
• 90 g dark chocolate
• 50 g milk chocolate
• 250 g whipping
cream, 30% fat
Prepare the biscuit: In a bowl, mix the icing sugar, our, ground
almonds, ground hazelnuts and coconut. Transfer the egg
whites to the stainless steel bowl and attach the balloon whisk.
Whisk at top speed until the egg whites form very rm peaks.
Gradually add the sugar in order to form a very rm meringue.
Add the dry mixture and gently fold using a spatula. Place the
mixture in a piping bag. Pipe out a disc that is 1 cm thick and
25 cm in diameter onto a baking tray lined with parchment paper
and dust with icing sugar. Bake for about 15 minutes at 170°C.
Prepare the crunchy praline: Melt the chocolate in the microwave
with a spoonful of rapeseed oil. Crush the crêpes dentelles and
combine with the melted chocolate. Spread a 5 mm layer of the
mixture between 2 sheets of parchment paper and place in the
refrigerator. When the biscuit is chilled, prepare the chocolate
mousse: melt the dark chocolate and the milk chocolate in the
microwave. In a saucepan, bring the milk to a boil and add the
pre-soaked gelatine (soak it in cold water for around 10 minutes
and then squeeze it out to soften it). Pour the hot milk over the
melted chocolate and mix well using a hand whisk until a smooth
mixture forms. Leave to cool. Pour the whipping cream into a
very cold stainless steel bowl. Make sure that the stainless
steel bowl is very cold, then pour in the liquid cream. Attach the
multi-prong whisk and the lid, then whisk for 2 minutes at speed
6, then for 30 seconds at maximum speed. Add the whipped
cream to the chocolate and gently fold the mixture in order to
obtain a chocolate mousse.
Assembly: Place the biscuit disc at the bottom of the ring
previously lined with parchment paper to make it easier to turn
out. Cut out a disc of the crunchy praline of the same diameter
as the biscuit and lay it on top of the biscuit. Replace the ring
around the biscuit and nish by adding the chocolate mousse.
Make sure that the mousse is fully smoothed out and place the
cake in the freezer for at least 12 hours. Before serving, turn
the cake out onto a cake rack and cover with chocolate icing
that has been warmed up in the microwave. After 5 minutes,
transfer the cake onto a cake platter and leave to defrost for
2 hours before serving.
× 8 bowl

08 / 09
Pizza dough
Savoury loaf
dough hook
× 6
bowl
bowl
For 4 pizza:
• 600 g our
• 320 ml lukewarm
water
• 4 tbsp olive oil
• 12 g dried baker’s
yeast
• Salt
• 200 g our
• 4 eggs
• 11 g baking powder
• 10 cl milk
• 5 cl olive oil
• 12 sun-dried tomatoes
• 200 g feta cheese
• 15 pitted green olives
• A pinch of curry
powder (optional)
• Salt and pepper
Put the our, olive oil, yeast and salt into the stainless
steel bowl tted with the dough hook. Fit the lid. Switch
on to speed 2. Versez l’eau tiède et laissez tourner
pendant 2 minutes jusqu’à ce que la pâte forme une
belle boule. Pour in the lukewarm water and leave to
mix for 2 minutes until the dough forms a ball. Leave
to rise until the dough has doubled in size. Roll out and
shape according to use.
Preheat the oven to 180°C. Butter a loaf tin and dust
with our. In the stainless steel bowl with the mixer
attached and the lid on, mix together the our, eggs
and yeast, starting on speed 2 then increasing to speed
4 for 30 seconds. Add the olive oil and cold milk, and
mix together for 2 minutes. Switch to minimum speed
and add the dried tomatoes, feta, green olives (cut into
pieces) and curry powder. Season with salt and pepper.
Pour the mixture into the tin and put into the oven for
45 to 60 minutes, depending on the oven. Pierce with
a knife to check that it is cooked.
Tip: replace the feta with mozzarella and add a few
chopped basil leaves.
beater
SAVOURY SPECIALS
EN
16-17

Chantillyroom 19
Soezendeeg 19
Zanddeeg 20
Brioche 20
Stokbrood 21
Granenbrood 21
HET LEKKERSTE GEBAK
Chocolademousse 22
Geglazuurde worteltaart 22
Vanillemacarons 23
Amerikaanse cheesecake met citroen 24
Guimauves met framboos 24
LEKKERE TUSSENDOORTJES
Red velvet 25
Citroentaart met meringue 26
Aardbeiengebak 27
Tiramisuglaasjes 28
Pavlovataart met rode vruchten 28
Cupcakes met framboos en witte chocolade 29
Royal chocolat 30
BIJZONDERE MOMENTEN
Pizzadeeg 31
Hartige cake 31
SNELLE HARTIGE GERECHTEN