Panasonic NN-CT890S Operating Instructions And Cookery Book page 130

Ingredients
1 quantity of suet pastry
page 124
75 ml (5 tbsp) seedless
raspberry jam
milk to glaze
Ingredients
1 quantity of choux pastry
see page 124
150 ml (¼ pt) whipping
cream
10 ml (2tsp) cocoa powder
15 ml (1tbsp) hot water
100g (4oz) icing sugar,
sieved
Baked Jam Roly Poly Pudding
Dish: 1 kg (2 lb) glass loaf dish
Accessory: glass turntable + low wire rack on metal tray
1. Roll out pastry to approx. 23 x 32 cm (9" x 13").
2. Spread the jam over the pastry leaving 1cm (½") border all round.
Brush the edges with milk and roll the pastry up evenly, starting at
one short side and sealing the edges well.
3. Brush top with milk and place in loaf dish. Place dish on low wire
rack and cook on COMBINATION: CONVECTION 200°C + LOW
MICROWAVE for 15-20 mins. or until golden.
Chocolate Éclairs
Dish: baking sheet greased + enamel shelf greased
Oven Accessory: enamel shelf in lower position + wire shelf in
upper position
1. Pre-heat the oven on CONVECTION 200°C with wire shelf in
position.
2. Place the choux pastry into a forcing bag fitted with a plain 2 cm
(¾ ") nozzle. Pipe 6 fingers 9 cm (3½ ") on the baking sheet, and 6
onto the enamel shelf.
3. Place baking sheet on wire shelf and enamel shelf in the lower
position 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.
4. Whip the cream until stiff and fill the éclairs.
5. 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.
128
Serves 4
Makes 12