Krups MINI CHOPPER GVA208 Mode D'emploi page 11

Anchovy Paste
15 fillets of anchovies in oil, 2 cloves of garlic, 3 hard-boiled egg yolks, 3 tablespoons of olive oil.
Chop the garlic cloves finely. Add the anchovies and mix again. Blend in the egg yolks with 3
tablespoons of oil. Blend to obtain a cream.
Add oil to achieve the desired consistency.
USING THE EMULSIFYING DISC
(according to model)
CREME CHANTILLY
200 ml of 35% fat UHT whipping cream. 20 g caster sugar or 20 g of icing sugar and 1 sachet of vanilla
sugar (optional).
Tip to obtain superb, really stiff Chantilly creams.
Use very cold UHT whipping cream straight from the refrigerator.
Fit the emulsifying disc in the bowl. Pour in the ingredients and lock the lid. Process continuously
for 30 seconds to obtain a smooth cream or about 1 minute to make whipped Chantilly.
Caution: Check the consistency of your preparation after 45 seconds. If you mix for too long, you
will obtain butter.
MAYONNAISES
Tips to make really superb, stiff mayonnaise:
- Use all ingredients at room temperature.
- Clean the bowl and the disc with cold water.
- Respect the quantities of ingredients stated in each recipe.
Note: For best results use olive oil or sunflower oil, or a mixture of both.
Mayonnaise with mustard
Fit the emulsifying disc to the bowl.
Add the following ingredients to the bowl: 1 egg yolk, 1 tablespoon of French mustard, 1/2
tablespoon of wine vinegar, salt and pepper. Measure out 45 ml (3 tablespoons) of oil and set aside.
Lock the lid and run for 15 seconds. Pour in about 1 tablespoon of oil, process briefly then add the
rest of the oil and process continuously for about 20 to 50 seconds.
Mayonnaise without mustard
Proceed as for mayonnaise with mustard, replacing the mustard with 3 tablespoons of lemon juice. If
you want to make more mayonnaise, add oil (about 30 ml) and run the appliance for 15 seconds more.
Pancake mix
For 0.4 l of mix:
80 g plain flour, 2 eggs, 1/2 teaspoon of fine salt, 150 ml milk, 1 teaspoon of oil, flavouring.
Put all the ingredients in the bowl and mix until you obtain a smooth mix (about 10 to 15 seconds).
Waffle mix
80 g plain flour, 5 g fresh yeast (or 1 teaspoon Easybake or Fast Action dried yeast), 1 egg, 120 ml milk,
35 g melted butter, 1 tablespoon of vanilla sugar.
If using fresh yeast dilute the baker's yeast in a little warm water. Put all the ingredients into the
bowl and blend for about 15 to 20 seconds until you get a smooth mix, then leave to stand for 1
hour.
If using dried yeast, add with the other ingredients.
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