Recipes; Chocolate Amaretto Cream; Braided Bread; Chocolate Cream - SilverCrest 74185 Mode D'emploi

• We recommend cleaning the ancillaries directly
after use. Food remnants are then immediately
removed, greatly reducing the risks of bacterial
contamination.
• Clean the mixing bowl 7, the lid 9 and the
dough scraper z in warm water with washing-
up liquid.
Tips:
You can also clean the mixing bowl 7 in the dish-
washer. If possible, place the mixing bowl 7 in the
top basket of the dishwasher.

Recipes

Chocolate Amaretto Cream

500 ml Cream
500 ml Mascarpone
100 g Nut-Nougat Cream
5 tbsp Amaretto
1-2 tbsp Honey
1. Place the cream and the mascarpone into the
mixing bowl 7 and blend it with whisks r.
2. Gradually add the amaretto, the honey and
nut-nougat cream and mix everything together
thoroughly.
Fill the cream into dessert glasses and refrigerate
them until consumption.

Braided Bread

500 g Flour
60 g Butter
60 g Sugar
7 g Salt
42 g Yeast (1 Pkt fresh yeast)
200 ml Milk
1 Egg
1 Egg yolk
perhaps a little coarse sugar
1. Put the yeast in some lukewarm milk with sugar.
2. Put all the ingredients, when the yeast has raised
a little, in a bowl.
3. Knead the ingredients well using the dough
hooks t.
4. Let the dough rise for approx. 20 minutes.
5. Shape the braided bread and then let the pastry
rise for 30 minutes.
6. Brush the braided bread with a little egg yolk.
If you wish, you can sprinkle a little coarse sugar
on the braided bread.
7. Preheat the oven to 200°C fan heat and bake
the braided bread for about 25 minutes until it
is golden brown.

Chocolate Cream

300 g Cream
200 g Bittersweet chocolate
1. Boil the cream.
2. Crumble the chocolate and let it melt into the
cream.
3. Leave the chocolate mixture to cool in the re-
frigerator until it is firm.
4. When the mixture has become cold and firm,
beat it with the whisks r until creamy.
Before serving, sprinkle a few slivered almonds
over it.
Take note:
You can also use this chocolate cream as a filling
for other pastries.
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