Panasonic Inverter NN-A775 Cookery Book

Also see for Inverter NN-A725: Cookery book & operating instructions

En-54Ingredients100 g (4 oz) caster sugar100 g (4 oz) groundalmonds50 g (2 oz) butter1 egg30 ml (2 tbsp) dark rum orbrandy350 g (12 oz) puff pastry15 ml (1 tbsp) icing sugarGateau PithiviersDish: baking sheetServes: 6Oven Accessory: glass tray then metal tray on glass tray1. Beat the sugar, almonds, butter, egg and rum together.2. Divide the pastry in half and roll each piece to a 23 cm(9”) circle.Place 1 circle onto the baking sheet and spread thefilling in the centre to within 2 cm ( 3/4”) of the edge.3. Mark 8 cresecent shape slashes in the second round.Moisten the edges of the first round of pastry with water.Place the 2nd round on top, sealing the edges well.Knock up the edges and flute. Cook on Combination:220°C + 100 W for 12-17 mins. When cookeddredge the top with icing sugar.Ingredients1 quantity of choux pastry150 ml ( 1/4 pt) whippingcream100 g (4 oz) icing sugar,sieved10 ml (2 tsp) cocoapowder15 ml (1 tbsp) hot waterChocolate EclairsDish: baking sheetMakes: 16Oven Accessory: high wire rack1. Place the choux pastry into a piping bag fitted with aplain 1 cm ( 1/2”) nozzle. Pipe fingers 9 cm (31/2”) long onlightly greased, slightly wetted baking sheet.2. Preheat Convection 200°C. Cook on Convection200°C for approximately 15-20 mins. Pierce each eclairand 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.Pastry