88
Ingredients
1 quantity of choux pastry (page 86)
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 12
Dish: baking sheet Oven Accessory: wire shelf + enamel shelf
1. Pre-heat the oven on CONVECTION 200°C.
2. Place the choux pastry into a forcing bag fitted with a plain 2 cm (
3
/
4
") nozzle. Pipe 6 fingers
9 cm (3
1
/
2
") long on lightly greased, slightly wetted baking sheet, and 6 onto the enamel tray.
3. Cook on CONVECTION 200°C for approximately 30 mins. Pierce each eclair 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 eclairs.
5. 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 86)
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. Pre-heat oven on CONVECTION 190°C.
2. Roll out pastry to line flan dish. Prick all over with a fork. Chill.
3. Cook on HIGH power for 3-4 mins. or until dry.
4. 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.
5. Whisk egg whites stiffly. Add sugar gradually – whisking after each addition.
6. Pile meringue onto lemon filling. Cook on CONVECTION 190°C for 25-30 mins. until lightly
browned.
Ingredients
50g (2oz) butter
50g (2oz) caster sugar
1 egg, beaten
1
/
2
tsp almond essence
75g (3oz) ground rice
350g (12oz) shortcrust pastry
raspberry jam
Congress Tarts Makes 24
Dish: 2 x 12 hole bun tins 32 x 24cm (12
1
/
2
“ x 9
1
/
2
“), greased
Oven Accessory: enamel shelf + wire shelf
1. Pre-heat oven on CONVECTION 170°C with both enamel and wire shelf in position.
2. Roll out the shortcrust pastry to a thickness of approximately 3 mm. (
1
/
8
”). Cut out 24 circles
using a 7.5 cm (3”) pastry cutter. Place in bun tins.
3. Cream together butter and sugar until light and fluffy.
4. Add beaten egg gradually and then almond essence.
5. Fold ground rice into mixture
6. Place
1
/
4
-
1
/
2
tsp of jam in the base of each pastry round and top with 1 tsp of creamed
mixture.
7. Cook tarts on CONVECTION 170°C. for 20 mins. or until risen and golden brown.
PASTRY
