Panasonic NN-CF778S Baked Jam Roly Poly Pudding, Chocolate Éclairs, Pastry, Ingredients, Makes

Models: NN-CF778S NN-CF768M

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Baked Jam Roly Poly Pudding

Pastry

Baked Jam Roly Poly Pudding

￿4

Ingredients

1 quantity of suet pastry (see page 130)

75 ml (5tbsp) seedless raspberry jam milk to glaze

Serves 4

Dish: 1 kg (2 lb) glass loaf dish

Accessory: wire shelf in lower position

Roll out pastry to approx. 23 x 32 cm (9" x 13"). 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. Brush top with milk and place in loaf dish. Place on shelf and cook on CONVECTION 200°C + LOW MICROWAVEfor 15 mins. or until golden.

Chocolate Éclairs

￿12

Ingredients

1 quantity of choux pastry (see page 130)

150 ml (¼ pt) whipping cream

10 ml (2tsp) cocoa powder

15 ml (1tbsp) hot water

100g (4oz) icing sugar, sieved

Makes 12

Dish: baking sheet x2, greased and slightly damp

Oven Accessory: enamel shelf in lower position + wire shelf in upper position

Preheat the oven empty on CONVECTION 200°C. Place the choux pastry into a forcing bag fitted with a plain 2 cm (3/4 ") nozzle. Pipe 6 fingers 9 cm (3½ ") long on each baking sheet. Place on shelves 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. Whip the cream until stiff and fill the éclairs. 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.

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Image 135
Panasonic NN-CF778S, NN-CF768M Baked Jam Roly Poly Pudding, Chocolate Éclairs, Pastry, Ingredients, Makes