The essentials
34
Pancake batter
Preparation 10 min. 10 min. 10 min. 10 min.
Number of pancakes 12 16 24 32
Food processor 3200 3200 4200 5200
Serves 2 4 6 8
1
1
/
4
cups 1
3
/
4
cups 2
1
/
2
cups 3
1
/
4
cups
2346
1 tbsp 1 tbsp 1
1
/
2
tbsp 2 tbsp
1 cup 2
1
/
4
cups
3
1
/
4
cups
4
1
/
4
cups
1122
•
All-purpose flour
Eggs
Oil
Milk or beer
Pinches of salt
Place the flour, eggs, oil and salt in the bowl with the metal blade.
Blend for 30 seconds, then gradually add the milk via the feed tube and blend
for a further 2 minutes.
The pancakes will be even better if the batter is left to stand for 2 hours.
For lighter pancakes, you can replace the milk with beer.
Puffed pastry
•
Preheat your oven to 355°F (gas mark 4).
Pour the water into a pan, add the diced unsalted butter and granulated sugar.
Bring to the boil. Remove from the heat and pour in all the flour. Mix quickly with
the spatula. Return to the heat for approximately 1 minute until the dough forms
a ball and no longer sticks to the sides of the pan.
Draw aside and place the dough in the bowl with the dough blade. Process for
1 minute, then add the eggs one by one via the feed tube. Process for a further
1 minute.
Lightly oil a baking tray.
Transfer the mixture to an icing bag with a plain nozzle (or use a teaspoon) and
pipe out small mounds on the tray, making sure that they are well-spaced. Bake
for 15 minutes at 355°F (gas mark 4).
Fill the puff pastries with pastry cream, chocolate cream, sweetened whipped
cream, etc.
Preparation 20 min. 20 min. 25 min. 25 min.
Baking 15 min. 15 min. 15 min. 15 min.
Number puffs 15 30 45 60
Food processor 3200 3200 4200 5200
Serves 2 4 6 8
8 tbsp
3
/
4
cup 1
1
/
2
cups 2 cups
3 tbsp 6 tbsp 8 tbsp
3
/
4
cup
2 4 6 8
1
/
2
cup
3
/
4
cup
1
1
/
2
cups
2
1
/
4
cups
All-purpose flour
Unsalted butter
Eggs
Water
11
1
1
Icing bag, (optional)
Granulated sugar
1 tbsp 1 tbsp 2 tbsp 2 tbsp
To Next Page
Loading...
Need help?
General
