Cuisinart CCP-10C- User Manual

RECIPES Classic Butter Cookies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2Sugar Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3Snickerdoodles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3Quartre Épice Cookies ....

Sugar Cookies The perfect all-purpose sugar cookie! Makes about 130 medium-size cookies 3 2 / 3 cups (900 ml) unbleached, all purpose flour 1 teaspoon (5 ml) baking soda 1 teaspoon (5 ml) salt ½ teaspoon (2.5 ml) ground cinnamon 1 cup (250 ml) (2 sticks) unsalted butter, melted and cooled 1 cup (250...

Quatre Épice Cookies This traditional French spice blend gives these cookies a nice kick. Makes about 100 medium-size cookies 2½ cups (585 ml) unbleached, all purpose flour ½ teaspoon (2 ml) baking soda ½ teaspoon (2 ml) table salt ¼ teaspoon (1 ml) ground cinnamon 1 / 8 teaspoon (0.5 ml) ground clo...

Nutritional information per cookie: Calories 51 (42% from fat) • carb. 7g • pro. 1g • fat 2g • sat. fat 1g • chol. 11mg • sod. 25mg • calc. 2mg • fiber 0g Pâte à Choux – Cream Puffs Very versatile, pâte à choux can be used for both sweet and savory preparations. Makes about 40 two-inch (5 cm) choux ...

surface of the pan. Whisk for about 2½ minutes until thickened. Stirring constantly is very important to avoid overcooking the eggs. Strain mixture through a fine mesh strainer into a clean mixing bowl. Again, using a hand or stand mixer, whisk the pastry cream to cool slightly, about 3 to 5 minutes...

whisk to fully combine. Please note, the more the ganache is whisked, the shinier and smoother it will be. 5. Cool the ganache until thickened, about 1 hour at room temperature, or 20 minutes in the refrigerator. 6. Once the ganache has cooled, fit the Cuisinart ® Electric Cookie Press with the past...

fluffy frosting This frosting is perfect on cupcakes. It is especially delicious when paired with chocolate cake. Makes about 3 cups (750 ml) 1 cup (250 ml) granulated sugar 1 / 3 cup (75 ml) light corn syrup 2 large egg whites ¼ teaspoon (1 ml) cream of tartar 3 tablespoons (45 ml) warm water 1 tea...

the batter out into 1-inch (2.5 cm) rounds onto a parchment paper-lined baking pan, about 1 inch (2.5 cm) apart. To achieve the best results, instead of holding the On/Off button down, pulse and let the batter slowly come out of the press. 7. Place the pan of piped gougères in the preheated oven. Tu...

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