Magimix MINI PLUS - Manual (Page 28)

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Preparation: 15 min.
Cooking: 20-25 min.
Equipment: piping
bag with 2 cm (3/4 -
inch)
Choux Pastry
Preheat your oven to 180° C / 355°F (gas mark 4).
Pour the water into a pan, add the diced butter and sugar.
Bring to the boil. Remove from the heat and tip in all the
flour. Mix quickly with the spatula. Return to the heat for
approximately 1 min 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
hook. Process for 1 min, then add the eggs one by one via
the feed tube. Process for a further 1 min. Add the comté
cheese and blend for 5 seconds
Lightly
oil a baking tray.
Transfer the mixture to a forcing 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 min at
180° C / 355°F (gas mark 4).
Tip: fill the puff pastries with pastry cream, chocolate cream,
sweetened whipped cream, etc.
Ingredients
(makes 30 cheese puffs)
• 200 ml water
•
75 g butter
• 150 g (5 oz) plain flour
• 1 tbsp caster sugar
• Pinch of salt
• 3 large or 4 small eggs
• 100 g comté cheese
Plaited brioche
Dissolve the yeast in the warm milk (around 35° C / 95°F). Set
aside.
In
the main bowl fitted with the main blade, put the flour, salt,
sugar and butter.
Switch
the machine on and slowly add the milk and the yeast
via the feed tube and switch off as soon as the dough forms
a ball.
Put
the dough in a floured bowl. Cover it with a cloth. Let it
rise for 30 min.
The
dough is now ready to be worked. Divide it into 3 equal
parts.
Shape
3 long loaves and plait. Place it in a greased and flou-
red loaf pan.
Leave
to rise in the oven at 60° C / 140°F for 30 min.
Remove from the oven. Preheat the oven to 180° C / 355 ° F.
Break an egg and brush the brioche with the egg so that it is
well browned.
Bake
the brioche for about 20 min. If the brioche browns too
much, cover with a sheet of aluminium foil on top.
Allow
to cool before serving.
Preparation: 20 min +
1h for rising
Cooking: 20 min
Equipment: large lidded
bowl, brioche mould or
loaf tin
Ingredients
(1 bread)
• 250 g ( 8 oz) plain flour
• 40 g (1 oz) sugar
• 7 g ( 1 oz) dry yeast
• 20 g butter
• 125 ml ( 4 fl oz) milk
• 1 pinch of salt
• 1 egg