Breville BEM400 - MANUEL 2 Instructions And Recipes Manual page 21

Icings and frostings
continued
Soft chocolate icing
2 tablespoons cocoa
½ cup boiling water
40g butter, melted
½ teaspoon vanilla essence
2½ cups icing sugar, sifted
1. Dissolve cocoa in the boiling water, stir in melted
butter and vanilla essence.
. Gradually add sifted icing sugar and stir until
mixture is smooth and well combined.
Creamy chocolate glaze
200g dark chocolate, chopped
¾ cup thickened cream
1. Combine chocolate and cream in a small heat
proof bowl, suspended over a small saucepan of
simmering water, and stir until smooth.
. Spread cake, top and sides, with a thin layer of
glaze, then quickly pour remaining glaze evenly
over top of cake. Allow glaze to set at room
temperature before serving.
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BEM400_BEM400S_BOOKLET.indd 20-21
Glacé icing
1½ cups icing sugar
2 teaspoons butter, softened
2-3 tablespoons milk
1. Place icing sugar in a small heat proof bowl,
stir in butter and enough milk to make a firm
paste. Suspend the bowl over a small saucepan of
simmering water, and stir until icing is smooth,
do not overheat.
Chocolate praline cream
600ml thickened cream
2 x 35g chocolate peanut confectionary bars
1. Assemble Mixer with wire whisk.
. Using speed , beat cream until light and fluffy
3. Place the confectionary bars in a plastic bag and
crush with a rolling pin.
. Using speed 3, gradually add the crushed mixture
to the whipped cream.
Perfect pastries
Rich shortcrust pastry
180g butter, chopped
2¼ cups plain flour
1½ teaspoons baking powder
¼ teaspoon salt
2 tablespoons lemon juice
1 egg yolk, lightly beaten
Extra flour, for kneading
1. Assemble Mixer using flat beater.
. Using speed 3, cream butter until soft.
3. Reduce to speed 1, add flour, baking powder
and salt, gradually add lemon juice and egg
yolk to form a slightly crumbled dough.
. Turn dough onto lightly flour dusted board
and knead lightly to form a smooth ball.
Wrap dough in plastic wrap and refrigerate
for 0 minutes before using.
Choux pastry
60g butter, chopped
¼ teaspoon salt
1½ cups water
1 cup (150g) plain flour
3 x 60g eggs, lightly beaten
1. In a medium saucepan, melt butter, stir in salt and
water and bring to the boil.
. Stir in flour all at once, stirring continuously until
dough forms and leaves the side of the saucepan.
3. Remove from heat and place dough in a large
bowl. Spread the dough around the sides of the
bowl to cool slightly.
. Assemble Mixer using the flat beater.
. Place the cooled dough into the mixing bowl.
. Using speed 3, gradually add eggs, mixing until
mixture is shiny and glossy.
. Lightly grease oven trays and lightly sprinkle
with water.
8. Place teaspoons of the mixture onto the trays,
allow 3cm spaces between for spreading.
. Bake in a preheated 0ºC oven for 1 minutes
then reduce heat to 180ºC and cook until puffs
are dry and crispy.
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