Instruction Manual

DarkChocolateMousse
CrèmeAnglaise
OrangeCrèmeAnglaise
(6servings)
(about2cups,enoughtofilla10to11inch-wideroundtartpastry)
(about2cups)
Formoreintenseflavor,usethemaximumamountofchocolate.Servehotasan
incrediblyfinesauceforicecream,cakes,andotherdesserts.Thechocolatemakes
thedessertfirmwhencold.
Asasauce,usethismixturewarm.CrèmeAnglaiseisalsousedcoldasthecreamy
baseintartscoveredwithfreshberriesorfruitthatareglazedwithmeltedjelly.
1to1½cupsfinelychoppedbitter(slightlysweet)darkchocolate
1teaspoonvanillaextract
1or2tablespoonsFrothAuLaitRaspberryorVanillaSyrup,brandy,chocolate
liqueur,and/or1tablespoonGrandMarnier
MakeCreamCustard(page23).
Whenunitshutsoffautomatically,immediatelypourhotCustard
intobowlwithchocolate;stiruntilchocolateiscompletelymelted.
Spoonequallyintodessertcups
(about½cupsize).Coverairtightandchilluntilcold,atleast2hours,ortostoreupto
2days.Servewithsmallspoons.
1tablespooncornstarch
1cup
1largeegg
3tablespoonssugar
2tablespoonsFrothAuLaitVanillaSyrup
1teaspoonvanillaextract
Putinpitcherandaddmilk,egg,sugar,syrup,vanilla,andcornstarch.
Holdtopofwhipandrotateinbothdirectionsuntilitmoveseasilyanddistributes
cornstarchevenly.Coverpitcherwithlidandpressstartbutton.Mixturefoamsat
first,thensettlesdown.
Whenunitshutsoffautomatically,stirseveraltimeswithaheatresistantrubber
spatula.UsespatulatopourCrèmeAnglaiseintoabowlstirringtoblend.Usewarm
asasauce,orcoverairtightandchilluntilcold(atleast2hours)ortostoreupto2
days.Usecoldtofilltartsandpastries.
½teaspoongratedorangepeel
2tablespoonsorangeflavoredliqueur,suchasCointreau,GrandMarnier,or
Curacao
FollowrecipeforCrèmeAnglaise.Whencompleted,scoopintoabowl.Stirtoblend
andaddorangepeelandliqueur.Usecoldtofilltartsandpastries.
PotdeCrèmeorCreamCustard
PotdeCrème(page24)or
PotdeCrèmeor
reducedfatorwholemilk
SauceWhip
Putchocolateinalargebowlandsetaside.
Addvanillaand
flavortotastewithsyrup,brandy,orliqueur.
finelychopped
-25-
SauceWhipRecipes