Hotpoint 6675 Cookery Book & Operating Instructions page 88

I
ngredients
1 quantity of choux pastry (page 88)
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150 ml ( pt) whipping cream
4
100 g (4 oz) icing sugar, sieved
10 ml (2 tsp) cocoa powder
15 ml (1 tbsp) hot water
I
ngredients
225 g (8 oz) shortcrust pastry (page 88)
Filling:
45 ml (3 tbsp) cornflour
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150 ml ( pt) water
4
2 lemons, juice and grated rind of
100 g (4 oz) sugar
2 egg yolks
Meringue:
100 g (4 oz) caster sugar
2 egg whites
I
ngredients
175 g (6 oz) shortcrust pastry
45 ml (3 tbsp) jam
100 g (4 oz) butter
100 g (4 oz) sugar
2 eggs
2 drops almond essence
100 g (4 oz) self raising flour
25 g (1 oz) ground almonds
25 g (1 oz) flaked almonds
86
Chocolate Eclairs
Dish: baking sheet (round)
1. Place the choux pastry into a forcing bag fitted with a plain 1 cm (
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9 cm (3 ") long on lightly greased, slightly wetted baking sheet.
2
2. Pre-heat the oven on Convection 210°C and cook 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.
Lemon Meringue Pie
Dish: 20 cm (8") flan dish
1. Roll out pastry to line flan dish. Prick all over with a fork. Chill.
2. Cook on HIGH power for 3-4 mins. or until dry.
3. Place cornflour, water and lemon juice and rind in a jug. Heat on HIGH power for 2 mins.
Whisk until smooth. Add sugar. Cool slightly. Add egg yolks. Mix well. Pour into pastry case.
4. Whisk egg whites stiffly. Add sugar gradually – whisking after each addition.
5. Pile meringue onto lemon filling. Pre-heat oven on Convection 190°C and cook for
25-30 mins. until lightly browned.
Bakewell Tart
Dish: 23 cm (9") flan dish
1. Roll out pastry to line dish. Rest for 10 mins. Cook on Combination: RAPID-BAKE 250°C +
Grill 3 + SIMMER power for 8-9 mins. or until beginning to dry or bake blind on Convection
210°C for 20 mins. Spread with jam.
2. Cream butter and sugar. Gradually beat in eggs, essence and fold in flour and ground
almonds. Spread over the jam and sprinkle with flaked almonds.
3. Cook on Combination: RAPID-BAKE 250°C + GRILL 3 + LOW power for 8 mins or until
just cooked. Stand for 5 mins. before serving.
Oven Accessory: glass turntable + metal tray + low rack
Oven Accessory: glass turntable + metal tray + low rack
Oven Accessory: glass turntable + metal tray + low rack
Makes 16
1 /
") nozzle. Pipe fingers
2
Serves 6
Serves 6