Unold 68817 Instrucciones De Uso página 49

long strips and braid to form a loaf. Co-
ver the baking sheet with baking paper,
place the braided dough on baking sheet,
brush on the egg and let rise again. Bake
the braided bread at the second level
from the bottom at 180 °C with top and
bottom heat for about 45 minutes.
Chocolate mocha cake
Ingredients for a springform pan with a
diameter of 18 cm (single form)
Ingredients for the crust:
3 eggs, 100 g sugar, 1 envelope vanilla
sugar, 1 tsp baking powder, 125 g flour,
25 g (1 TBSP) corn starch
For the crème:
3 TBSP ground coffee, ¼ l boiling wa-
ter, 200 g sweet cream, 8 TBSP sugar,
3 TBSP corn starch, 350 g soft butter,
100 g grated semi-sweet chocolate, cho-
colate leaves and flakes
Preparation: Separate the eggs and beat
the egg yolk with the sugar and vanil-
la sugar until very foamy. Beat the egg
white until stiff and put on top of the egg
mass. Combine the flour with the bak-
ing powder and sift with the corn starch
over the batter. Fold in carefully. Spoon
the batter into the buttered and floured
cake pan. Insert the grate at the bottom
level in the oven and place the cake pan
on the grate. Preheat the oven to 170°C
and bake about 35 minutes with top and
bottom heat. Allow the base to cool tho-
roughly (over night if necessary) and sli-
ce horizontally into three slices.
Pour boiling water over the coffee, steep
and strain. Mix the corn starch with a
little water. Bring the coffee to a boil,
add the grated chocolate and stir in the
corn starch. Whip with a wire whisk until
the mass thickens. Remove the pot from
the stove, let the coffee crème cool so-
mewhat and fold in the egg yolk. Allow
the crème to cool. Beat the butter until
foamy and mix in the coffee crème one
spoon at a time. Spread 3/4 of the coffee
crème on the bottom and middle cake
layer. Place one layer on top of the other,
spread the remaining crème on the top
layer and decorate. Decorate the cake
with chocolate leaves and flakes and
chill before serving. TIP: If you prefer a
sweeter cake, use milk chocolate instead
of semi-sweet chocolate. If the mocha
butter crème curdles, put the bowl with
the crème in warm water and mix with a
wire whisk until smooth.
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 pow-
der, 1 heaped tsp instant coffee, 2 TBSP
sugar, 1 tsp gelatin, 1/8 l whipped cream
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 coo-
king spoon. Continue stirring at low heat
until a ball of dough forms which no lon-
ger sticks to the bottom of the pan. Let
cool 5 minutes and put in a high-walled
container. Whisk the eggs and mix into
the dough ball. This is easiest to do with
the multi-blade of an ESGE hand blen-
der. 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
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