VillaWare Cookie Press Cordless & Rechargeable 사용자 설명서
Cream Puffs
1⁄2
cup butter
1 cup boiling water
1 cup sifted all-purpose flour
1 cup sifted all-purpose flour
1⁄4
teaspoon salt
4 eggs
Melt butter in boiling water. Add flour and salt all at one time, stir vigorously. Cook, stirring
constantly until the mixture forms a ball that doesn’t separate. Remove from heat and cool slightly.
Add eggs one at a time, beating hard after each addition until mixture is smooth. Using your
selected cookie disc, form cream puffs 2" in diameter and 2" apart on greased cookie sheets. Hold
slightly above the baking pan as the puff is formed. Bake about 40 minutes at 450 degrees. Remove
from sheet and cool on a wire rack. When cream puffs are cold, cut a hole in the side of each. Use
the filler funnel (the one with the slanted tip) to fill cream puff with sweetened whipped cream.
constantly until the mixture forms a ball that doesn’t separate. Remove from heat and cool slightly.
Add eggs one at a time, beating hard after each addition until mixture is smooth. Using your
selected cookie disc, form cream puffs 2" in diameter and 2" apart on greased cookie sheets. Hold
slightly above the baking pan as the puff is formed. Bake about 40 minutes at 450 degrees. Remove
from sheet and cool on a wire rack. When cream puffs are cold, cut a hole in the side of each. Use
the filler funnel (the one with the slanted tip) to fill cream puff with sweetened whipped cream.
Makes 12 cream puffs.
Éclairs
Use same ingredients as for cream puffs recipe above
Custard Filling
3 tablespoons cornstarch
1⁄2
cup sugar
1⁄8
teaspoon salt
1⁄2
cup cold milk
1 cup milk scalded
1 teaspoon vanilla extract
1 teaspoon vanilla extract
2 egg yolks beaten with
2 tablespoons milk
2 tablespoons milk
Mix cornstarch, sugar, salt, and cold milk. Gradually add hot milk. Cook double boiler
until thick, stirring constantly. Cover and cook 10 – 12 minutes. Stir some of the hot
mixture over beaten yolks, then add to the custard. Stir well, add vanilla extract, cool.
Makes about 12 éclairs.
Makes about 12 éclairs.
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
9
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
Norwegian Crowns
1⁄2
cup butter
1⁄4
cup sugar
1 egg
1⁄2
teaspoon almond extract
1 cups sifted all-purpose flour
Cream the butter. Gradually add the sugar, then the egg and almond extract. Add the sifted flour.
Bake 10 – 12 minutes at 375 degrees
Bake 10 – 12 minutes at 375 degrees
Yields 3 dozen.
Cheese Straws
1 cup sifted all-purpose flour
1⁄2
teaspoon baking powder
1 cup grated cheese
1⁄2
cup butter
3 tablespoons cold water
Sift flour and baking powder into a bowl. Cut in cheese and butter with pastry blender. Add
water and mix well. Bake 8 – 10 minutes at 375 degrees. Immediately cut into desired lengths.
water and mix well. Bake 8 – 10 minutes at 375 degrees. Immediately cut into desired lengths.
Makes about 3 dozen.
Chocolate Spritz
1⁄2
cup shortening
1 cup sugar
1 egg
1 egg
2 tablespoons milk
3 tablespoons cold water
2 cups sifted cake flour
1⁄4
teaspoon salt
2 squares unsweetened chocolate, melted and cooled
Cream shortening. Add sugar and cream thoroughly. Add egg, unbeaten. Alternately add milk
and flour sifted with salt. Mix in the cooled chocolate. Bake 8 – 10 minutes at 375 degrees.
and flour sifted with salt. Mix in the cooled chocolate. Bake 8 – 10 minutes at 375 degrees.
Makes about 3 dozen.
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
8
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
C
A
5375_Booklet.qxd 7/16/02 6:03 PM Page 8