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Recipes for your Multicooker continued
Choux Pastry
125g butter or margarine
1¼ cups cold water
Pinch salt
1¼ cups plain flour
4 large eggs, lightly beaten
1. Preheat oven to 220°C.
2. Place butter, water and salt into cooking
vessel; heat to boiling on MED setting.
3. Reduce heat to MIN/MED setting; add
flour, all at once, beating well with a
wooden spoon until mixture forms a ball
which cleans the side of the vessel.
4. Turn power off, cool for 5 minutes.
Add beaten eggs gradually to flour mixture,
beating well after each addition. (For use
as sweet buns, add 1 tablespoon sugar and
½ teaspoon vanilla essence.)
5. Spoon or pipe to required size on a greased
baking tray. Bake for 20 to 30 minutes,
depending on size. Fill as desired.
18
Stirred Custard
Makes 4 to 6 servings
1 tablespoon cornflour
2½ cups milk
1 egg, lightly beaten
1 tablespoon caster sugar
20g butter, softened
1 teaspoon vanilla essence
Nutmeg
1. Blend cornflour with ½ cup of the milk;
add to cooking vessel with remaining milk,
egg, sugar, butter and vanilla.
2. Stirring constantly, bring to a simmer on
MED setting and cook for 1 minute.
3. Pour custard into a warmed jug or
individual serving dishes. Sprinkle with
nutmeg.
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