Pastry - Panasonic NNL564 Cookery Book

225 g (8 oz) plain flour
100 g (4 oz) margarine
45 ml (3 tbsp) cold water
150 ml (
1 /
65 g (2 oz) plain flour sifted
2
2 eggs, lightly beaten
100 g (4 oz) caster sugar
100 g (4 oz) ground almonds
30 ml (2 tbsp) dark rum or brandy
350 g (12 oz) puff pastry
15 ml (1 tbsp) icing sugar
1 quantity of choux pastry
1 /
150 ml (
4
100 g (4 oz) icing sugar, sieved
10 ml (2 tsp) cocoa powder
15 ml (1 tbsp) hot water
En-30
Ingredients Shortcrust Pastry
1. Place flour and salt into a mixing bowl.
pinch salt
Rub the margarine into the flour until the
mixture resembles fine breadcrumbs.
2. Sprinkle the water over and mix in using
a round bladed knife.
Ingredients Choux Pastry
50 g (2 oz) butter
1 /
pt) water
1. Place butter and water in a large jug
4
and heat on
until boiling.
2. Immediately tip in all the flour and beat
well until mixture is smooth.
Cool slightly.
Ingredients Gateau Pithiviers
Dish: baking sheet
Oven Accessory: glass tray then metal tray on glass tray
50 g (2 oz) butter
1 egg
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 (
Ingredients Chocolate Eclairs
Oven Accessory: metal tray
pt) whipping cream
1. Place the choux pastry into a piping bag
fitted with a plain 2 cm (
12 fingers 9 cm (3
greased, slightly wetted metal tray.
2. Cook on Convection
approximately 15-20 mins. Pierce each
eclair and return for a further 5 mins. to
crisp if necessary. When cooked cool on

Pastry

1000 W for 2-3 mins. or
3 /
") of the edge.
4
3 /
") nozzle. Pipe
4
1 /
") long on lightly
2
200°C for
3. Knead lightly for a few seconds until it
forms a firm, smooth dough. If possible,
rest for 15 mins. before rolling out.
3. Beat in eggs one at a time, beating
vigorously until mixture is smooth and
glossy.
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:
100 W for 12-17 mins. When cooked
dredge the top with icing sugar.
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.
Serves: 6
220°C +
Makes: 12