En-54
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
Dish: baking sheet
Makes: 16
Oven Accessory: high wire rack
1. Place the choux pastry into a piping bag fitted with a
plain 1 cm (
1/2
”) nozzle. Pipe fingers 9 cm (3
1/2
”) long on
lightly greased, slightly wetted baking sheet.
2. Preheat Convection 200°C. Cook on Convection
200°C for approximately 15-20 mins. Pierce each eclair
and return for a further 5-10 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
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