Atag ZX6011Q Mode D'emploi page 127

F
laky pastry apple praline flan:
Line a flan tin with flaky pastry and prick all over with a fork.
Bring 200 ml cream with a vanilla pod in it to the boil. Leave to cool.
Beat together 2 eggs and 30 g sugar and add the cooled cream. Dice
two eating apples and roll in 70 g praline. Spoon the cream and
apples into the flan case and cook in the oven.
P
ound cake with citrus fruits
Caramel: 20 lumps of sugar (200 g)
Cake: 4 eggs
Fruits : 1 small tin of citrus fruit in syrup.
Drain the fruit. Prepare the caramel. When it has taken on its characteristic
colour, pour it in the layer cake pan. You should tilt this in order to ensure the
caramel spreads evenly. Allow to cool. In the bowl on your electric mixer,
mix the soft butter with the sugar. Add the whole eggs, one after the other,
and then the sieved flour. Finish with the yeast. Place the quartered citrus
fruit in a rosette pattern on the caramel. Pour on the dough. Place in the
oven on the "CAKES" . setting. Turn out on to an attractive plate and serve
cold.
The fruit can be apples, pears or apricots.
S
mall chocolate cakes
Melt the chocolate with the butter on a low light. Mix the egg yolk with the
sugar until this mixture becomes smooth. Add the flour, the melted chocolate
with the butter and finish with the baking powder. Beat the egg whites until
stiff and add these carefully to the mixture. The aluminium ramekins should
be buttered and slightly sprinkled with flour. Pour the mixture into this
(without pouring any on the edges). Place the ramekins on the pastry tray and
select "BISCUITS" . Turn out and allow to cool on a tray. Serve accompanied
with vanilla custard or coconut ice cream.
200 g of caster sugar
200 g of flour
200 g of high-quality butter
2 teaspoons of yeast.
12 individual aluminium ramekins
60 g of butter
200 g of dark chocolate (with more than 50%
cocoa content)
100 g of powdered sugar
4 eggs
1 bag of baking powder
70 g of sieved flour.
how to use your oven
a few "ICS" recipes
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