Panasonic NN-CF778S Cookery Book & Operating Instructions page 141

CF778S_BP_Regs:F00037Q78BP
Baked Jam Roly Poly Pudding
4
Ingredients
1 quantity of suet pastry
(see page 136)
75 ml (5tbsp) seedless raspberry jam
milk to glaze
Chocolate Éclairs
12
Ingredients
1 quantity of choux pastry
(see page 136)
150 ml ( pt) whipping cream
¼
10 ml (2tsp) cocoa powder
15 ml (1tbsp) hot water
100g (4oz) icing sugar, sieved
26/2/13 09:12 Page 139
Pastry
Serves 4
Dish: 1 kg (2 lb) glass loaf dish
Accessory: wire shelf in lower position
Roll out pastry to approx. 23 x 32 cm (9" x 13"). Spread
the jam over the pastry leaving 1cm (
round. Brush the edges with milk and roll the pastry up
evenly, starting at one short side and sealing the edges
well. Brush top with milk and place in loaf dish. Place on
shelf and cook on CONVECTION 200°C + LOW
MICROWAVE for 15 mins. or until golden.
Makes 12
Dish: baking sheet x2, greased and slightly
damp
Oven Accessory: enam el shelf in lower
position + wire shelf in upper position
Preheat the oven empty on CONVECTION 200°C. Place
the choux pastry into a forcing bag fitted with a plain 2
cm ( ") nozzle. Pipe 6 fingers 9 cm (3
3/4
each baking sheet. Place on shelves and cook on
CONVECTION 200°C for approximately 30 mins. Pierce
each éclair and return for a further 5 mins. to crisp if
necessary. When cooked cool on a wire rack. Whip the
cream until stiff and fill the éclairs. Dissolve cocoa in hot
water and stir into icing sugar, beating well until smooth,
add extra water if required. Ice the filled éclairs and leave
until set.
") border all
½
") long on
½
139