Hamilton Beach Professional M47 Manuel D'utilisation page 9

Recipes
(cont.)
Puff
INGREDIENTS
Puff batter:
•
Sugar, 100g
•
Milk, 125g
•
Water, 125g
•
Salt, 2g
•
Butter, 100g
•
Cake flour, 150g
•
Egg, 280g
DIRECTIONS
1. Sift flour, set aside; whisk milk, water, salt and butter, heat the mixture
in pan until it boils slightly.
2. Whisk and sift eggs to remove unwanted part, stir the sifted flour into
the mixture until sticky, heat the pan on radiant-cooker (with moderate
or low heat) until a layer of thin film obviously forms at the bottom of
the pan, (since the vapor generated during the process is surrounded
by starch of cooked flour, which helps the dough swell when it is
heated in the oven, this is also the reason why puffs
become fluffy).
3. Add the eggs into the pan and stir until the mixture is smooth, that is,
when it can slide out of a spoon smoothly.
4. Put the batter into a pastry bag, then squeeze it out onto a heat-resistant
mat, preheat oven to 210ºC, bake for 20 minutes, turn the oven to
190ºC and bake for another 15 minutes, take it out and cool.
5. Make custard sauce: Mix cream and milk, boil the mixture, add instant
custard powder, stir until it thickens, put in a pastry bag,
cool for later use.
6. Create an opening at the bottom of puff and fill it with
custard sauce.
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Custard Sauce:
•
Milk, 300g
•
Cream, 100g
•
Instant custard powder,
90g (black)
Lava Cake
INGREDIENTS
Cake:
•
Chocolate, 70g
•
Butter, 50g
•
Eggs, 90g (about one and a
half)
•
Fine sugar, 20g
•
Low-protein cake flour, 25g
•
Red rice liquid, 10g
DIRECTIONS
1. Prepare and weigh ingredients.
2. Cut butter into small cubes and place them with chocolate in a large
bowl.
Put the bowl in hot water bath, stir constantly until the mixture melts
completely, then cool it to about 45ºC, set aside.
3. Whip eggs into another bowl, add fine sugar and use the Whisk
attachment to stir the mixture with a mixer until it slightly thickens.
No complete whisking process is needed.
4. Pour egg mixture into the mixture of white chocolate and butter, whisk
until well blended, add the sifted cake flour and red rice liquid, set aside.
5. Make caramel filling: add sugar in water, boil it until caramel color
appears, stop heating and add cream and butter, cool the mixture and
cut it into cubes, fill the cake batter in a pastry bag, squeeze the filling
into tinfoil mold, place the caramel filling in the center and spread it
over the cake batter.
6. Preheat oven to 200ºC, bake cake at 200ºC for 6 minutes, then take it out.
Caramel Filling:
•
Sugar, 30g
•
Butter, 5g
•
Cream, 25g
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