En-30
Ingredients
225 g (8 oz) plain flour
100 g (4 oz) margarine
pinch salt
45 ml (3 tbsp) cold water
Shortcrust Pastry
1. Place flour and salt into a mixing bowl.
Rub the margarine into the flour until the
mixture resembles fine breadcrumbs.
2. Sprinkle the water over and mix in using
a round bladed knife.
3. Knead lightly for a few seconds until it
forms a firm, smooth dough. If possible,
rest for 15 mins. before rolling out.
Ingredients
50 g (2 oz) butter
150 ml (
1/4
pt) water
65 g (2
1/2
oz) plain flour sifted
2 eggs, lightly beaten
Choux Pastry
1. Place butter and water in a large jug
and heat on 1000 W for 2-3 mins. or
until boiling.
2. Immediately tip in all the flour and beat
well until mixture is smooth.
Cool slightly.
3. Beat in eggs one at a time, beating
vigorously until mixture is smooth and
glossy.
Ingredients
100 g (4 oz) caster sugar
100 g (4 oz) ground almonds
50 g (2 oz) butter
1 egg
30 ml (2 tbsp) dark rum or brandy
350 g (12 oz) puff pastry
15 ml (1 tbsp) icing sugar
Gateau Pithiviers
Dish: baking sheet
Serves: 6
Oven Accessory: glass tray then metal tray on glass tray
1. Beat the sugar, almonds, butter, egg
and rum together.
2. Divide the pastry in half and roll each
piece to a 23 cm (9”) circle.
Place 1 circle onto the baking sheet and
spread the filling in the centre to within
2 cm (
3/4
”) of the edge.
3. Mark 8 cresecent shape slashes in the
second round. Moisten the edges of the
first round of pastry with water. Place
the 2nd round on top, sealing the edges
well. Knock up the edges and flute.
Cook on Combination: 220°C +
100 W for 12-17 mins. When cooked
dredge the top with icing sugar.
Ingredients
1 quantity of choux pastry
150 ml (
1/4
pt) whipping cream
100 g (4 oz) icing sugar, sieved
10 ml (2 tsp) cocoa powder
15 ml (1 tbsp) hot water
Chocolate Eclairs
Makes: 12
Oven Accessory: metal tray
1. Place the choux pastry into a piping bag
fitted with a plain 2 cm (
3/4
”) nozzle. Pipe
12 fingers 9 cm (3
1/2
”) long on lightly
greased, slightly wetted metal tray.
2. Cook on Convection 200°C for
approximately 15-20 mins. Pierce each
eclair and return for a further 5 mins. to
crisp if necessary. When cooked cool on
a wire rack.
3. Whip the cream until stiff and fill the
eclairs.
4. Dissolve cocoa in hot water and stir into
icing sugar, beating well until smooth,
add extra water if required.
Ice the filled eclairs and leave until set.
Pastry
