Samsung CE117ADV Owner's Instructions & Cooking Manual page 36

code food Serving Ingredients
size (g)
5-03 chocolate 4 Eclairs For the Éclair : Butter - 5
eclairs tbsp (cut into small pieces),
Water - 2/3 cup, Regular
Flour - ¾ cup (sifted),
Eggs - 2
For the cream : Eggs - 2
(beaten lightly), Icing Sugar -
¼ cup, Cornstarch - 2 tbsp,
Milk - 1 ¼ cups, Vanilla
Essence - ¼ tsp
For the frosting : Butter
- 2 tbsp, Milk - 1 tbsp,
Unsweetened cocoa - 1
tbsp, Icing Sugar - ½ cup
Recommendations code food
In a sauce pan pour the 5-04
water, butter and heat
gently until the butter
melts. Bring to a rolling boil,
remove the pan from the
heat and add the flour all
at once, beating well until
the mixture leave the sides
of the pan and forms a
ball. Let cool slightly, and
then gradually beat in the
eggs to form a smooth,
glossy mixture. Spoon the
mixture into a piping bag
fitted with a ½ inch/1 cm
plait tip. Sprinkle the crusty
plate with a little water. Pipe
éclairs 3inches/7.5cm long,
spaced well apart bake.
cReAM : Whisk the eggs
and sugar until thick and
creamy, then fold in the
cornstarch. Heat the milk
until almost boiling and pour
onto the eggs, whisking.
Transfer to pan and cook
5-05
over low heat, stirring until
thick. Remove the pan
from the heat and stir in
the vanilla extract. Cover
with parchment paper and
let cool.
FRostInG : To make
frosting melt the butter with
the milk in a pan, remove
from the heat and stir in
unsweetened cocoa and
sugar. Split the éclairs
length wise and pipe in the
pastry cream. Spread the
frosting over the top of the
éclair.
36
Serving Ingredients
size (g)
Pistachio 20 Butter - 4 tbsp, Filo pastry
Pastries sheets - 10
For the filling : Pistachio - ½
cup, Granulated sugar - 2
tbsp, Rose Water - 1 tbsp,
Semisweet chocolates -
55g (grated), Icing sugar for
dusting
Doughnut - Regular Flour - 250 g,
Baking Powder - ½ tsp,
Yeast - ½ tbsp, Water - 75
ml, Milk powder - 10g,
Sugar powder - 40 g,
Butter - 40 g, Salt - ½ tsp,
Egg -1(beaten), Vanilla
Essence - ¼ tsp, Lemon
Juice - 1 tbsp
Recommendations
FoR FILo PAstRY
sHeets : Regular Flour - 2
2/3 cup, Salt - 1 tsp, Warm
water - ½ cup, Olive Oil - 2
tbsp
Mix and make dough. Roll
out the paper thin sheets
with help of a roller pin
and make big rectangular
sheets. Cut the thick edges.
Store in deep freezer. Brush
a filo sheet with melted
butter. Mix filling ingredients
and mix well. Spread the
mixture over the filo pastry
sheet at on short edge
and fold in the long edge
covering the filling a bit.
Rollup the pastry sheet
folding the mixture in.
Place the rolls over greased
crusty plate, placing the
open edge underneath and
bake. Dust with icing sugar
through a sieve and serve.
Sieve the flour with, baking
powder, milk powder
and salt twice. Dissolve
the yeast in 50 ml (water
lukewarm), to which the
sugar and 1 tbsp flour has
been added. Rub the butter
into the flour with fingertips.
Mix the flour, yeast mixture
along with the egg and
lemon juice. Knead smooth
dough adding the remaining
water. Rest the dough for
about half an hour. Roll out
the dough to ½" thickness
and cut with a doughnut
cutter. Keep aside again
for 15 minutes. Grease
the crusty plate and place
the doughnut over it brush
thoroughly with butter and
bake. Take out and brush
with butter and drizzle the
icing sugar.