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Small Cakes approx 40 min
Preheat on OVEN 170°C with the enamel shelf in the lower shelf
position. Beat the butter, which has been kept at room
temperature, and the sugar until a mousse-like consistency is
achieved. Add the eggs one at a time, beating well after each egg
is added. Mix in the flour. Fill individual paper cases two thirds full
with the mixture. Cook on OVEN 170°C for 30-40 min.
Cookies approx 15 min
Preheat on OVEN 170°C with enamel shelf in the lower shelf posi-
tion. Cream together the butter and sugar until pale, then beat in
the egg. Mix in the flour until well combined and add the chosen
additions. Place walnut-sized spoonfuls of dough well apart on
greased baking trays, fl atten slightly with a fork. Place one baking
tray onto the enamel shelf and cook for 10-15 mins. or until
golden, repeat with the second baking tray. Remove cookies from
baking tray and allow to cool on a wire rack.
ingredients
MAKES 12 LITTLE
CAKES 100 g butter
100 g sugar
2 eggs, beaten
100 g self-raising flour
Dish: 1 baking tray,
32 cm x 24 cm each with
12 holes + 12 individual
paper cases
ingredients
MAKES 12
Basic Cookie Dough:
100 g butter
100 g caster sugar
1 egg, beaten
175 g plain flour
Variations:
White Chocolate and Pistachio Nut
75 g white chocolate, chopped
50 g pistachio nuts,
chopped Chocolate Chunk
50 g white chocolate, chopped
50 g dark chocolate, chopped
Dish: 2 baking trays
30 x 21.5 cms
Desser
ts / Cakes
Éclairs approx 33 min
Melt the butter and water together on HIGH power 2-3 mins or until
bubbling. Immediately tip in all the fl our and beat well until mixture is
smooth. Allow to cool slightly. Beat in eggs one at a time, beat-ing
vigorously until mixture is smooth and glossy. Place the choux pastry
into a piping bag fitted with a plain 1 cm nozzle. Pipe fingers 9 cm long
on lightly greased, slightly wetted baking sheet. Preheat on OVEN
200°C with the enamel shelf in the lower shelf position. Place baking
sheet on the oven tray. Cook on OVEN 200°C for ap-prox. 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. Whip the cream until stiff
and fill the eclairs. 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.
87
ingredients
Makes 6 Éclairs
Choux Pastry:
50 g butter
150 ml water
65 g plain flour sifted
2 eggs, lightly beaten
Éclairs:
150 ml whipping cream
10 ml cocoa powder
15 ml hot water
100 g icing sugar, sieved
This recipe is most successful
when mixed by hand
Dish: baking sheet, greased
F0003BM51BP.indd sec87
2016/3/21 16:20:22
Downloaded from manuals search engine
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