Filter
Top Products
PASTRY
41
Chocolate
Sauce
You
can
make
a
delicious
chocolate
sauce
in
your
work
bowl
in
1
minute!
No
more
worries
about
melting
chocolate
on
top
of
the
stove.
Basic
Pastry
This
is
the
basic
dough
for
pies,
tarts
and
quiches.
5
1/4
1/3
7/8
INGREDIENTS
ounces
semi-sweet
chocolate,
broken
into
1/2-inch
pieces
cup
super-fine
sugar
cup
water,
heated
to
boiling
cup
yield
1-1/2
1
1/2
1/4
1
INGREDIENTS
cups
all-purpose
flour
stick
very
cold
unsalted
butter,
in
1-
inch
pieces
teaspoon
salt
cup
ice
water
11-inch
pie
shell
Use
metal
blade
to
chop
chocolate
and
sugar
until
coarsely
chopped,
about
6
pulses.
Then
process
continuously
until
chopped
to
a
fine
powder,
about
60
seconds.
With
machine
running,
slowly
pour
hot
water
through
feed
tube.
Process
until
chocolate
melts,
about
45
seconds,
stopping
once
to
scrape
down
bowl.
Mint
variation:
Add
1
tablespoon
of
peppermint
extract,
creme
de menthe
or
peppermint
schnapps
to
water
after
it
is
heated.
Raspberry
Sauce
A
fine
finish
for
any
fruit
or
chocolate
dessert:
ice
cream,
sherbet
or
cake.
You
can
substitute
strawber
ries
for
the
raspberries.
INGREDIENTS
1
10-ounce
package
frozen
raspberries
in
syrup,
thawed
1
tablespoon
honey
1
cup
yield
Use
metal
blade
to
puree
raspberries
and
honey
for
30
seconds.
Transfer
to
fine
sieve
over
bowl.
Press
solids
through
with
back
of
spoon
and
discard
seeds
in
sieve.
Serve
at
room
temperature
or
warm
slightly
to
serve
over
ice
cream.
Use
metal blade
to
process
flour,
butter
and
salt
until
mixture
is
like
coarse
meal,
about
8
seconds.
Add
ice
water
and
pulse
until
dough
begins
to
clump
together.
Do
not
let
it
form a
ball.
Put
dough
in
a
plastic
food
storage
bag.
Work
through
bag
to
press
dough
together
into
a
ball,
then
a
flat
disc.
Refrigerate
dough
for
at
least
1
hour.
Roll
dough
on
lightly
floured
surface
to
a
circle
about
1/8
Inch
thick.
Press
into
place
in
pie
pan.
Use
kitchen
shears
to
trim
dough,
leaving
1-inch
overlap
beyond
pan.
Fold
overlap
under.
Pinch
crust
to
form
decorative
edge.
Prick
bottom
and
sides
with
fork
and
refrigerate
crust
for
30
minutes,
or
until
firm.
Preheat
oven
to
400°F 15
minutes
before
baking.
Line
pie
shell
with
parchment
paper
and
fill
it
with
uncooked
beans
or
rice.
Bake
it
for
12
minutes.
Remove
paper,
beans
or
rice,
prick
shell
again
and
bake
it
6
minutes
longer,
or
until
it
is
lightly
browned.
Remove
shell
from
pan
and
let
cool
on
wire
rack.
Fruit
Tart:
To
make
a
one-crust
tart,
use
a
tart
pan
instead
of
a
pie
pan.
When
cooked
shell
is
thoroughly
cool,
spread
about
1
cup
of
pastry
cream
(see
recipe)
on
the
bottom.
Arrange
sliced
fresh
fruit
decoratively
on
top.