MAGIMIX Mini Plus User Manual

Also see for LE MINI PLUS: Manual

MAGIMIX Mini Plus User Manual Manual pdf 30 page image

Preparation: 15 min.Cooking: 20-25 min.Equipment: pipingbag with 2 cm (3/4 -inch)Cheese puffsPreheat your oven to 180°C / 355°F (gas mark 4). In themain bowl, grate the cheese using the grating disc. Set aside.Pour the water into a pan, add the diced butter and sugar.Bring to the boil. Remove from the heat and tip in all theflour. Mix quickly with the spatula. Return to the heat forapproximately 1 min until the dough forms a ball and nolonger sticks to the sides of the pan.Draw aside and place the dough in the bowl with the doughhook. Process for 1 min, then add the eggs one by one viathe feed tube. Process for a further 1 min. Add the comtécheese and blend for 5 secondsLightly oil a baking tray.Transfer the mixture to a piping bag* with a plain nozzle (oruse a teaspoon) and pipe out small mounds on the tray,making sure that they are well-spaced. Bake for 15 min at180° C / 355°F (gas mark 4).Tip: for sweet puffed pastries, fill with with pastry cream,chocolate cream, sweetened whipped cream, etc.Ingredients(makes 30 cheese puffs)Choux pastry• 200ml water• 75g butter• 150g (5 oz) plain flour• 1 tbsp caster sugar• Pinch of salt• 3 large or 4 small eggs• 100g comté cheese26R2