En-55
English
Ingredients
1 quantity of choux pastry
Filling:
50 g (2 oz) butter
225 g (8 oz) cream cheese
2 garlic cloves, peeled and
crushed
10 ml (2 tsp) each of finely
chopped
fresh parsley, chives and
chervil
Savoury Choux Puffs
Dish: baking sheet + small bowl
Makes: 20
Oven Accessory: high wire rack then glass tray
1. Pipe out walnut sized balls of choux pastry on a
lightly greased, slightly wetted baking sheet. Preheat
Convection 200°C. Cook on Convection 200°C
for 15-20 mins. or until crisp and golden. Pierce a
hole in each puff and leave to cool.
2. Melt the butter until just warm on 600 W for 2-3
mins.
3. Beat all other ingredients together in a bowl and then
pour the butter slowly onto the mixture, folding it in
carefully. Leave to cool.
4. Fill each cooled puff with the cheese mixture.
Ingredients
1 quantity of rich shortcrust
pastry
Filling:
1 egg
25 g (1 oz) caster sugar
15 ml (1 tbsp) plain flour
3 ml (
1/
2
tsp) vanilla essence
150 ml (
1/
4
pt) milk
knob of butter
15 ml (1 tbsp) double cream
396 g (14 oz) can of apricot
halves, drained
45 ml (3 tbsp) apricot jam
Apricot Flan
Dish: 18 cm (7”) flan dish
Serves: 4-6
Oven Accessory: high wire rack then glass tray
1. Roll out the pastry and line flan dish. Place a piece of
greaseproof paper in base and fill with baking beans
(or dried pasta shapes). Preheat Convection
200°C. Cook on Convection 200°C for 15-20 mins.
or until dry. Remove beans and leave to cool.
2. Place the egg, sugar, flour and vanilla essence in a
large jug and beat well.
3. Heat milk on 1000 W for 30 secs., then pour onto
the egg mixture, stirring well. Cook on 1000 W for
1-1
1/2
mins. or until mixture coats the back of a
spoon. Whisk well and stir in the butter. Leave to
cool, stirring occasionally to prevent a skin forming.
When cool, stir in cream.
4. Pour custard into base of flan and arrange apricot
halves over custard.
5. Heat jam in a small bowl on 1000 W for 15-20
secs. or until warm. Sieve and brush over top of
apricots.
Pastry
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