MAGIMIX Ma Cuisine CS 5200, Instructions For Use Manual

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To make the puff pastry
0 1. Put the flour and softened butter (cut into pieces) and water in the main bowl fitted
with the dough blade.
0 2. Process for 30 seconds or until bread crumbs are formed. With the food processor
still running slowly pour in the water until the pastry forms a ball.
0 3. Take the pastry out of the bowl, wrap it in cling film and flatten it. Leave in the fridge
for 1 hour.
0 4. Remove the cling film and place the pastry on a floured worktop. Roll out from the
centre in four direction to form a cross A .
0 5. Place the chilled butter between two sheets of cling film. Flatten to form a 2cm thick
square. Remove the clingfilm and place the butter at the centre of the cross B and
fold the arms of the cross in towards the centre C .
0 6. Roll the pastry out to form a long rectangle D . Fold it in thirds like a wallet E .
0 7. Turn the pastry 90° and roll the pastry out to form a long rectangle
F
. Fold it in
thirds like a wallet
E
.
0 8. Wrap the pastry in cling film
and chill for 30 minutes in the fridge.
0 9. Repeat Steps 6, 7 and 8 twice.
10. Roll the pastry out into a circle to fit the quiche tin and leave it in a cool place for
30 minutes.
Leek quiche
Preparation:
45 min
Resting:
1h30 min
Baking:
30 min
Equipment:
quiche tin Ø 28-30cm
1 quiche
Puff pastry
250g plain flour
50g softened butter
130ml water
200g chilled butter
Filling
100ml crème fraîche
40g butter
40g gruyère cheese
50ml water
2 leeks
2 eggs
Salt & pepper
E2
R2
50
A
D
B
E
C
F