22 23
Aperitif Starters
Stainless steel tray
1 roll of puff pastry
Stuffing
200 g smoked salmon, sliced
1 bunch of dill,
tips of leaves pulled off
Spread the salmon out on the puff pastry, leaving
1
a 2 cm gap along one of the longer edges,
sprinkle the dill over the top. Brush the uncovered
edge of the pastry with a little water, then roll
the pastry up from the other side and press the end
down. Cut the roll into slices 2 cm thick and put
the curls on to the tray after covering it with baking
parchment.
Put the stainless steel tray into the cold cooking
2
space at level 2 (levels 2 and 4 if two trays
are being used). Professional baking 190 °C,
20–25 minutes.
Tip
Replace the salmon with air-dried ham, boiled
ham or bacon.
Stainless steel tray
1 roll of puff pastry
Stuffing
2 tbsp ricotta
1 tbsp pesto
1 tbsp grated cheese
6 slices of ham
Mix the ricotta, pesto and grated cheese
1
together.
Put the ham on to the pastry and spread
2
the ricotta mixture over the top. Roll the pastry
up loosely from both long ends and cut
into slices 1 cm thick. Cover the tray with baking
parchment and put the palmiers on it.
Put the stainless steel tray into the cold cooking
3
space at level 2 (levels 2 and 4 if two trays
are being used). Professional baking 190 °C,
20–25 minutes.
Salmon curls
Ham palmiers
Stainless steel tray
1 roll of puff pastry
Stuffing
1 egg white, beaten
4 tbsp sugar
Brush the pastry with the egg white and sprinkle
1
with sugar. Roll the pastry up loosely from
both long ends and cut into slices 1 cm thick.
Cover the tray with baking parchment and
put the palmiers on it.
Put the stainless steel tray into the cold cooking
2
space at level 2 (levels 2 and 4 if two trays
are being used). Professional baking 190 °C,
20–25 minutes.
Tip
Scatter chocolate sprinkles, grated almonds,
hazelnuts, cinnamon or other spices over
the sugar as you wish.
Stainless steel tray
1 roll of puff pastry
Stuffing
1 dl double cream
50 g sugar
200 g ground almonds
½ tsp ground cinnamon
Mix the double cream, sugar, almonds and
1
cinnamon together.
Spread the mixture onto the puff pastry, leaving
2
a 2 cm gap along one of the longer edges.
Brush the uncovered edge of the pastry with a little
water, then roll the pastry up from the other
side and press the end down. Cut the roll into slices
2 cm thick and put the curls on to the tray after
covering it with baking parchment.
Put the stainless steel tray into the cold cooking
3
space at level 2 (levels 2 and 4 if two trays
are being used). Professional baking 190 °C,
20–25 minutes.
Sweet palmiers
Nut Danish pastries
Preparation: 15 minutes
|
Cooking: 20 minutes
Summary of Contents for Combair-Steam S
Page 2: ......
Page 3: ...Delicious recipes...
Page 4: ...Delicious recipes...
Page 12: ...Aperitif Starters...
Page 22: ...Fish Poultry Meat...
Page 33: ...Accompaniments Gratins...
Page 43: ...Vegetable...
Page 49: ...Desserts Pastries...
Page 62: ...Bread Flans...
Page 70: ...Own recipes Own recipes...
Page 71: ...Own recipes Own recipes...
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