Unold 68855 Instrucciones De Uso página 38

Cut into the pears to form a fan pattern and
place one each on 8 of the cooled pastry trian-
gles. Drip pear brandy over the pears.
Whip the cream and sweeten with the sugar and
vanilla sugar. Spoon onto the pears.
Place the remaining pastry triangles on top of
the whipped cream.
Mix the sifted powdered sugar with the remai-
ning pear brandy until smooth and spread this
frosting on the pastries.
TIP:
You can substitute pear juice or lemon juice for
the pear brandy.
The pastries can be filled with other fruit, as
well.
Baked apples in puff pastry
Ingredients:
4 small apples, 1 TBSP raisins, 1 TBSP sliver-
ed almonds, 1 pinch cinnamon, 1 TBSP rum,
8 sheets frozen puff pastry dough, 1 egg
Preparation:
Thaw out the puff pastry dough. Mix the raisins,
cinnamon and almonds with the rum and set
aside.
Peel and core the apples.
Fill with the raisin mixture.
Separate the egg.
Place the thawed pastry dough sheets next to
each other (4+4). Brush the edges with egg
white, overlap the sheets somewhat and press
together. Cut this large sheet of dough into
4 equal pieces.
Wrap each apple in a piece of the dough and cut
off the edges. Cut leaves and flowers from the
remaining dough for decoration.
Brush the dough with egg yolk, place on baking
paper on the baking sheet and bake at 180 °C
with top and bottom heat for about 35 minutes.
cream puffs and éclairs
Ingredients for the choux pastry:
1/8 l water, 75 g flour, 1 pinch salt, 25 g butter,
2 eggs, baking paper
Suggestions for fillings:
Filling 1:
1/4 l milk, 1/2 envelope chocolate powder, 1 he-
aped tsp instant coffee, 2 TBSP sugar, 1 tsp
gelatin, 1/8 l whipped cream
The authors have thoroughly considered and tested the recipes included in these operating
instructions. Nevertheless, a guarantee cannot be accepted. The authors, respectively UNOLD AG
and their assignees shall not be liable for personal injuries, material damages and financial loss.
38
Filling 2:
1 jar sour cherries, 1 envelope red cake glaze,
2 TBSP sugar, 1/8 l whipped cream
Preparation:
Bring the water and salt to a boil in a saucepan.
Stir in the flour with a cooking spoon.
Continue stirring at low heat until a ball of
dough forms which no longer sticks to the bot-
tom of the pan.
Let cool 5 minutes and put in a high-walled con-
tainer.
Whisk the eggs and mix into the dough ball. This
is easiest to do with the multi-blade of an ESGE
hand blender. You may not need all of the egg.
The choux pastry dough is done when it is very
satiny and can easily be pulled from the blender
or spoon.
Cover the baking sheet with baking paper.
Preheat the oven to 230 °C (top and bottom
heat) for about 5 minutes.
Fill the dough into a decorating bag. For cream
puffs, make rosettes with a diameter of 4 cm.
For éclairs, make three strips of 4 cm each, two
next to each other and one on top.
Insert the baking sheet at the second level from
the bottom and bake the cream puffs or éclairs
at 180°C with top and bottom heat for about
15-20 minutes. Cut the cream puffs or éclairs
in half while still hot.
For the 1st filling: Bring the milk with the in-
stant coffee and sugar to a boil and add the
gelatin dissolved in water. After cooling, fold in
the whipped cream and fill the éclairs with the
crème, then decorate with powdered sugar or
chocolate glaze.
For the 2nd filling, which is ideal for cream
puffs, first drain and save the liquid from the
sour cherries. Measure the juice, heat with the
sugar and thicken with the cake glaze. Add
the cherries to the glaze. After cooling, fill the
cream puffs and decorate with whipped cream.