Breville BEM800XL Livret D'instructions page 41

RECIpES - DESSERTS AND SWEETS
CHOUX pASTRY
2oz (60g) butter, chopped
¼ teaspoon salt
1½ cups water
1 cup (5oz/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.
2. Stir in flour all at once, stir continuously
over a low heat until a soft dough forms
and leaves the side of the saucepan.
3. Remove from heat and place dough
into mixing bowl. Spread the dough
around the sides of the bowl to cool
slightly.
4. Assemble Mixer with flat beater
5. Using Light Mix setting, gradually add
eggs, mixing until all ingredients are
well combined.
6. Using Cream/Beat setting continue
beating until mixture is shiny and glossy.
7. Lightly grease oven trays and lightly
sprinkle with water.
8. Place teaspoons of the mixture onto
the trays, allow 1" (3cm) spaces
between for spreading.
9. Bake in a preheated 475ºF (250ºC)
oven for 15 minutes then reduce heat
to 350ºF (180ºC) and cook until puffs
are dry and crispy.
BEM800XL_IB_v10.indd 41
CHOCOLATE pRALINE CREAM
20oz (600ml) thickened cream
2 x 1oz (35g) chocolate peanut
confectionary bars
1. Assemble Mixer with wire whp
2. Using Cream/Beat setting, beat cream
until thickened.
3. Place the confectionary bars in a plastic
bag and crush with a rolling pin or chop
with a knife.
4. Using Fold/Knead setting, gradually
add the crushed mixture to the
whipped cream, do not overbeat.
CREAMY CHOCOLATE GLAzE
.
7oz (200g) dark chocolate, chopped
¾ cup thickened cream
1. Combine chocolate and cream in a
small heat proof bowl, place over a
small saucepan of simmering water,
and stir until smooth. Allow to cool
until thick enough to spread.
2. 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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19/11/09 3:17 PM