TEFAL Companion Handleiding pagina 6
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Beschikbare talen
Beschikbare talen
BASIC RECIPES
Chantilly cream:
Ingredients: 400 ml of cold liquid fresh cream of minimum 30% fat, 35g icing sugar.
• Place the fully chilled and dry pastry whisk in the chilled Companion Cooking bowl, then add the
cream and the icing sugar. Position the lid without the cap. Operate at speed 7 for 5 minutes
and 30 seconds.
• Watch the consistency of your whipped cream from 4 minutes in because it can change quickly
depending on the temperature and the amount of fat in the cream.
Meringues:
Ingredients: 4 egg whites (120g), 120g of caster sugar, 120g of icing sugar.
• Preheat the oven to 95°C.
• Place the fully dry pastry whisk in the Companion Cooking bowl, then add the egg whites and the
caster sugar. Operate at speed 8 at 40°C for 6 seconds. As soon as the appliance stops, open the
lid and add the 120g of icing sugar. Mix for 10 seconds at speed 5, scrape the sides of the bowl
and then mix for another 10 seconds at speed 6. Fill the piping bag equipped with a nozzle and
pipe shapes on the silicone mat laid on top of a plate. Cook for 2 hr at 95°C.
Sponge cake:
Ingredients: 5 eggs, 140g of caster sugar, 1 sachet of vanilla sugar, 90g of flour, 70g cornflour,
1 pinch of baking powder.
• Preheat the oven to 180°C.
• Place the pastry whisk in the Companion Cooking bowl, then add the eggs, the caster sugar and
the vanilla sugar. Operate at speed 8 for 10 minutes at 60°C. As soon as the appliance stops,
open the lid and add the cornflour, the flour and the baking powder. Close the lid again and mix
at speed 6 for 15 seconds. Butter and flour the springform cake tin. Pour the mixture into the tin
and bake for 35 minutes at 170°C.
Pastry cream:
Ingredients: 6 egg yolks, 110g of caster sugar, 1 vanilla pod, 50g of cornflour, 500ml of milk, 50g
of butter.
• Place the pastry whisk in the Companion Cooking bowl, then add the egg yolks and the caster
sugar. Operate at speed 7 for 1 minute without heating. As soon as the appliance stops, open the
lid and add the 50g of cornflower and the grains of the vanilla pod. Close the lid again and mix
at speed 6 for 1 minute. After 30 seconds, add the milk through the hole in the lid and then cook
the cream at 90°C for 12 minutes at speed 5. Once cooking is over, add the cubed butter through
the hole in the lid and mix for 30s at speed 6 without heating. Tip into a bowl.
• To use in the piping bag, mix your cream with the Companion spatula to soften it before filling
your bag.
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