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Verfügbare Sprachen
Verfügbare Sprachen
Hazelnuts
Ingredients: 200 g hazelnuts
For a fine, consistent powder, blend the hazelnuts in small batches in the mini chopper (max 80 g per blending batch). Then use
the "Pulse" function 8 times for 1 second each time.
To grind the hazelnuts in a single step, blend the hazelnuts in the large food processor bowl. Pour the 200 g of hazelnuts in
the bowl with the blade. Start the food processor on Speed 2 for 30 seconds. Re-open the bowl to scrape the bowl to ensure all
hazelnuts are well mixed. Restart the food processor for 30 seconds.
Mayonnaise
Ingredients: 2 egg yolks, 20 g mustard, 20 cl oil, salt
In the bowl, place the egg yolks, mustard and salt with the disk or the emulsion whisk. Put the lid in place and start the appliance
with the "Beat" program or activate Speed 2 for 2 minutes. After 15 seconds of operation, gradually and slowly add the oil
through the lid opening. For optimal results, beat for another 30 seconds once all the oil is poured in.
Tip to help the mayonnaise keep longer: at the start, add 1 teaspoon of vinegar with the egg yolk
EN
Chantilly
Ingredients: 250 ml whipping cream (30%), 20 g icing sugar.
After thoroughly cooling the bowl, place the disk or the emulsion whisk in the bowl. Add the cold cream and the icing sugar.
Operate at Speed 1 or using the "Beat" program and follow the time indicated in the chart. In the middle of the preparation time,
check the consistency, as it can quickly change depending on the temperature and the quantity of fat contained in the cream.
Stiffly Beaten Egg Whites
Ingredients: 5 egg whites (approximately 160 g)
Place the disk or the emulsion whisk in the bowl. Pour in the 5 egg whites. Select Speed 1 or the "Beat" program and follow the
time indicated in the chart. Check the consistency and stop the food processor when the egg whites are stiff.
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