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SWEET PASTRY
125g butter
2 tablespoons castor sugar
1 egg, separated
1
⁄
4
cup custard powder
1
⁄
4
cup cornflour
3
⁄
4
cup plain flour
3
⁄
4
cup self-raising flour
2 tablespoons lemon juice
1 tablespoon iced water
1. Cream butter and sugar on speed 5
until fully then gradually add egg until
well combined.
2. Add custard and flour on speed 1,
gradually add liquid until a soft dough
has been formed.
3. Wrap dough in plastic wrap and
refrigerate until firm.
Use as required.
ROUGH PUFF PASTRY
100g butter, chopped in 4 portions
1 egg yolk
1
⁄
2
teaspoon baking powder
1 cup plain flour
1 tablespoon lemon juice
2 tablespoons water
1. Cream
1
⁄
4
of the butter with egg yolk,
baking powder and flour.
2. Mix on speed 2, until well combined,
gradually add juice and water, beat until
soft dough is formed.
3. Knead dough on a lightly floured surface.
4. Roll out into a strip and spread with a
portion of softened butter, sprinkle
with flour.
5. Fold three times lengthwise then
refrigerate until firm.
6. Repeat the rolling and folding with
the remaining portions of butter and
once without.
7. Roll to shape and size as required.
Use as desired.
PASTRY cont’d
19
RICH SHORTCRUST PASTRY
180g butter
2
1
⁄
4
cup plain flour
1
1
⁄
2
teaspoon baking powder
1
⁄
4
teaspoon salt
2 tablespoon lemon juice
1 egg yolk, lightly beaten
1. Cream butter until soft on speed 3, add
flour, baking powder and salt.
2. Gradually add lemon juice and egg yolk,
beat until a crumbled and mix is formed.
3. Mix dough together on a floured surface,
wrap in plastic wrap and refrigerate for
20 minutes before using.
CHOUX PASTRY
Makes 20 small puffs or 12 éclairs
60g butter
1
⁄
4
teaspoon salt
1
1
⁄
2
cups water
1 cup plain flour
3 eggs, lightly beaten
1. In a medium saucepan bring butter, salt
and water to the boil.
2. Stir in flour all at once, stirring
continuously until dough forms and
leaves the side of the saucepan.
3. Remove from heat and place in bowl,
push dough up against sides of bowl,
cool slightly.
4. Return dough back to glass mixing
mixing bowl.
5. Add eggs individually mixing on speed 5
until shiny and glossy.
6. Lightly grease oven tray and sprinkle
with water.
7. Using a teaspoon, spoon mixture
onto trays.
8. Bake in a hot oven for 15 minutes then
reduce heat to moderate and cook until
dry and crispy.
9. When cool, fill with cream or custard.
PASTRY
18
For eclairs use a pipping
bag or éclair tube.
BR3936 EM6 WizzMix Plus Book 22/7/02 4:29 PM Page 18