the Scraper Mixer - Breville
the Scraper Mixer - Breville
the Scraper Mixer - Breville
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RECIPES<br />
Profiteroles<br />
Makes 20<br />
Ingredients<br />
1 quantity Choux pastry (Recipe page 53)<br />
1 quantity Chocolate praline cream<br />
(Recipe page 52)<br />
1 quantity Creamy chocolate glaze<br />
(Recipe page 51)<br />
Method<br />
1. Split choux pastry puffs almost in half,<br />
remove any soft centres.<br />
2. Fill empty puff centres with chocolate<br />
praline cream and press to close.<br />
3. Place puffs onto a wire rack and drizzle<br />
with creamy chocolate glaze.<br />
Allow glaze to set before serving.<br />
Toasted coconut<br />
marshmallows<br />
Makes 20-24<br />
Ingredients<br />
2 tablespoons gelatine<br />
½ cup water<br />
2 cups sugar<br />
1 cup water<br />
1 teaspoon vanilla essence<br />
Desiccated coconut, lightly toasted,<br />
for sprinkling<br />
Method<br />
1. Combine gelatine and ½ cup water in a<br />
heat proof bowl, and allow to absorb for<br />
10 minutes.<br />
2. Combine sugar and 1 cup water in a<br />
large saucepan. Stir constantly over a<br />
gentle heat until sugar dissolves.<br />
3. Dissolve gelatine mixture over a bowl<br />
of hot water.<br />
4. Pour gelatine mixture into sugar<br />
mixture and bring to <strong>the</strong> boil, allow<br />
to boil for 15 minutes. Cool until luke<br />
warm.<br />
5. Assemble <strong>Mixer</strong> using wire whisk.<br />
6. Pour luke warm mixture and vanilla<br />
essence into mixing bowl. Using speed<br />
6 beat until very thick and white.<br />
7. Line two 20cm x 30cm lamington pans<br />
with wet baking paper. Pour mixture<br />
evenly into pans. Chill until set.<br />
8. Turn marshmallow out onto coconut<br />
dusted bench. Use a wet knife to cut<br />
into squares. Roll marshmallow squares<br />
in extra coconut. Keep chilled.<br />
The desiccated coconut can be used<br />
untoasted if desired.<br />
49