86
Ingredients
1 quantity of choux pastry (page 88)
150 ml (
1
/
4
pt) whipping cream
100 g (4 oz) icing sugar, sieved
10 ml (2 tsp) cocoa powder
15 ml (1 tbsp) hot water
Chocolate Eclairs Makes 16
Dish: baking sheet (round) Oven Accessory: glass turntable + metal tray + low rack
1. Place the choux pastry into a forcing bag fitted with a plain 1 cm (
1
/
2
") nozzle. Pipe fingers
9 cm (3
1
/
2
") long on lightly greased, slightly wetted baking sheet.
2. Pre-heat the oven on Convection 210°C and cook for approximately 15-20 mins. Pierce
each eclair and return for a further 5-10 mins. to crisp if necessary. When cooked cool on a
wire rack.
3. Whip the cream until stiff and fill the eclairs.
4. Dissolve cocoa in hot water and stir into icing sugar, beating well until smooth, add extra
water if required. Ice the filled eclairs and leave until set.
Ingredients
225 g (8 oz) shortcrust pastry (page 88)
Filling:
45 ml (3 tbsp) cornflour
150 ml (
1
/
4
pt) water
2 lemons, juice and grated rind of
100 g (4 oz) sugar
2 egg yolks
Meringue:
100 g (4 oz) caster sugar
2 egg whites
Lemon Meringue Pie Serves 6
Dish: 20 cm (8") flan dish Oven Accessory: glass turntable + metal tray + low rack
1. Roll out pastry to line flan dish. Prick all over with a fork. Chill.
2. Cook on HIGH power for 3-4 mins. or until dry.
3. Place cornflour, water and lemon juice and rind in a jug. Heat on HIGH power for 2 mins.
Whisk until smooth. Add sugar. Cool slightly. Add egg yolks. Mix well. Pour into pastry case.
4. Whisk egg whites stiffly. Add sugar gradually – whisking after each addition.
5. Pile meringue onto lemon filling. Pre-heat oven on Convection 190°C and cook for
25-30 mins. until lightly browned.
Ingredients
175 g (6 oz) shortcrust pastry
45 ml (3 tbsp) jam
100 g (4 oz) butter
100 g (4 oz) sugar
2 eggs
2 drops almond essence
100 g (4 oz) self raising flour
25 g (1 oz) ground almonds
25 g (1 oz) flaked almonds
Bakewell Tart Serves 6
Dish: 23 cm (9") flan dish Oven Accessory: glass turntable + metal tray + low rack
1. Roll out pastry to line dish. Rest for 10 mins. Cook on Combination: FAST-BAKE 250°C +
Grill 3 + SIMMER power for 8-9 mins. or until beginning to dry or bake blind on Convection
210°C for 20 mins. Spread with jam.
2. Cream butter and sugar. Gradually beat in eggs, essence and fold in flour and ground
almonds. Spread over the jam and sprinkle with flaked almonds.
3. Cook on Combination: FAST-BAKE 250°C + GRILL 3 + LOW power for 8 mins or until just
cooked. Stand for 5 mins. before serving.
P ASTRY
