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KitchenAid KSM7581 Manual

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57
Tourbillons de cannelle
235 mL (1 tasse) de
cassonade bien
tassée
235 mL (1 tasse) de
sucre
120 mL (1/2 tasse)
de beurre ou
margarine, amolli(e)
60 mL (1/4 tasse) de
farine tout usage
22 mL (1-1/2 tasse)
de cannelle
120 mL (1/2 tasse)de
pacanes ou n oix de
Grenoble hachées
1 recette de pâte
sucrée de base
Placez la cassonade, le sucre, le beurre, la farine,
la cannelle et les noix de Grenoble dans le bol
du batteur. Installez le bol et le batteur plat
au batteur. Mettez le batteur à la vitesse 2 et
mélangez pendant 1 minute.
Placez la pâte sur une surface légèrement
farinée. Roulez la pâte en rectangle de 25 x 60
cm (10 x 24"). Versez le mélange sucre-cannelle
uniformément sur la pâte. Roulez la pâte bien
serrée du côté le plus long pour former un rouleau
de 60 cm (24"), pinçant ensemble les coutures.
Coupez en 24 tranches de 2,5 cm (1") chacune.
Placez 12 rouleaux dans deux moules graissés de
32,5 x 22,5 x 5 cm (13 x 9 x 2"). Couvrez. Laissez
lever dans un endroit tiède, sans courant d’air,
pendant 45 à 60 minutes ou jusqu’à ce que leur
taille ait doublé.
Faites cuire à 180 °C (350 °F) pendant 20 à
25 minutes. Retirez immédiatement des moules.
Versez le fondant au caramel sur les rouleaux
chauds.
Fondant au caramel
80 mL (1/3 tasse) de lait
évaporé
30 mL (2 cuillérées à
soupe) de cassonade
355 mL (1
1
/2 tasse) de
sucre en poudre
5 mL (1 cuillérée
à thé) de vanille
Placez le lait évaporé et la cassonade dans
une petite casserole. Faites cuire à feu moyen
jusqu’à ce que le mélange commence à bouillir,
en brassant constamment.
Placez le mélange de lait, le sucre en poudre et
la vanille dans le bol du batteur. Installez le bol
et le batteur plat au batteur. Mettez le batteur
à la vitesse 4 et mélangez pendant 2 minutes
ou jusqu’à ce que le tout soit crémeux.
Donne : 24 portions (1 rouleau par portion).
Par portion : environ 338 calories, 6 g pro,
57 g glucides, 10 g gras, 28 mg chol, 219 mg sod.
… 57 …


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