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Vitesse
max.
Batteur
Batteur
3 à 4
min
Mélange moyennement
épais
(par ex. pour des crêpes ou
des gâteaux)
Les ingrédients doivent
occuper max. 1/3 du bol.
Vitesse
max. fouet
Fouet
3 à 4
min
Crèmes (250 ml max)
Blancs en neige (4 œufs
max)
Pulsation
Tout
1 min
Mélange de courte durée
CONSEILS DE RECETTES DE BASE :
Crème fouettée
•220 ml de crème à fouetter épaisse et froide
•40 g (2 cuillères à soupe) de sucre, de miel ou de sirop
d’érable
•2,5 g (½ cuillère à café) de vanille ou d’un autre arôme
Refroidir le bol mélangeur et les fouets pendant au moins 20
mn au congélateur.
Placez tous les ingrédients dans le bol et fouettez-les à la
vitesse maximale jusqu'à la formation de pointes fermes
Génoise de base
• 4 œufs (à la température de la pièce)
•225 g de sucre en poudre
•225 g de farine à lever
•10 g (2 cuillères à café) de levure chimique
•225 g de pâte à tartiner, de margarine ou de beurre doux à
température de la pièce.
6


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