Moulinex Masterchef Pro Kurzanleitung

RECIPE BOOK

MASTERCHEF PRO / MASTERCHEF GRANDE

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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102

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116

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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

× 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

4-5

Shortcrust pastry

Brioche

beater

× 12

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

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

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

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