Breville BEM410 Instruction Booklet page 49

RECIPES
PROFITEROLES
Makes 20
INGREdIENTS
1 quantity Choux pastry (Recipe page 53)
1 quantity Chocolate praline cream
(Recipe page 52)
1 quantity Creamy chocolate glaze
(Recipe page 51)
METHOd
1. Split choux pastry puffs almost in half,
remove any soft centres.
2. Fill empty puff centres with chocolate
praline cream and press to close.
3. Place puffs onto a wire rack and drizzle
with creamy chocolate glaze.
Allow glaze to set before serving.
TOASTEd COCONUT
MARSHMALLOWS
Makes 20-24
INGREdIENTS
2 tablespoons gelatine
½ cup water
2 cups sugar
1 cup water
1 teaspoon vanilla essence
Desiccated coconut, lightly toasted,
for sprinkling
METHOd
1. Combine gelatine and ½ cup water in a
heat proof bowl, and allow to absorb for
10 minutes.
2. Combine sugar and 1 cup water in a
large saucepan. Stir constantly over a
gentle heat until sugar dissolves.
3. Dissolve gelatine mixture over a bowl
of hot water.
4. Pour gelatine mixture into sugar
mixture and bring to the boil, allow
to boil for 15 minutes. Cool until luke
warm.
5. Assemble Mixer using wire whisk.
6. Pour luke warm mixture and vanilla
essence into mixing bowl. Using speed
6 beat until very thick and white.
7. Line two 20cm x 30cm lamington pans
with wet baking paper. Pour mixture
evenly into pans. Chill until set.
8. Turn marshmallow out onto coconut
dusted bench. Use a wet knife to cut
into squares. Roll marshmallow squares
in extra coconut. Keep chilled.
The desiccated coconut can be used
untoasted if desired.
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