Eclairs

Makes

30

Ingredients

• 1 cup (250ml) thick cream, whipped
• 2 tbs icing sugar
• 1 tsp vanilla extract
• 150g dark chocolate, melted, cooled

• Choux pastry

• 150g unsalted butter
• 1 1/2 cups (225g) plain flour
• 7 eggs

Method

1. To make pastry, place butter in a saucepan with 1 1/2 cups of water and simmer over low-heat until butter has melted. Add flour all at once and cook, stirring, until it comes away from the side of the pan. Add eggs, one at a time, beating after each (an electric handbeater may be useful here).
2. Preheat oven to 220°C. Grease 2 baking trays and line with baking paper. Attach a 1.5cm round nozzle to a piping bag. Fill bag with pastry mixture and pipe thirty 8cm lengths onto trays, allowing room for them to spread.
3. Bake for 20 minutes or until golden, then remove and immediately and cut a slit in the pastry to let air out. Allow to cool. Halve pastries.
4. Whip cream with sugar and vanilla and use to fill eclairs. Spread melted chocolate over top.

Source

delicious.

Recipe by Valli Little

Chocolate croissants

Ingredients (serves 4)

• 2 sheets ready-rolled frozen puff pastry, partially thawed
• 8 tablespoons chocolate-hazelnut spread
• 1 egg, beaten

Method

1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Cut each sheet of pastry into 4 squares. Spread 1 tablespoon chocolate-hazelnut spread over each square, leaving a 1.5cm border around all edges.
3. Brush pastry edges lightly with egg. Roll up each square from corner to corner, pressing gently to seal. Shape pastry rolls into croissants. Place on prepared tray. Brush with egg.
4. Bake for 20 minutes or until pastry is golden and puffed. Serve warm.

Source

Super Food Ideas

Recipe by Alison Roberts

Herb twists

Makes

16

Ingredients

• 4 sheets puff pastry, thawed
• 1 egg, beaten
• 2 tablespoons parmesan, finely grated
• 1/3 cup chopped mixed fresh herbs

Method

1. Lay 2 sheets of thawed puff pastry on an even work surface. Brush each sheet with beaten egg, then sprinkle 2 tablespoons finely grated parmesan and 1/3 cup chopped mixed fresh herbs, such as flat-leaf parsley, chives, basil and mint.
2. Top each sheet of pastry with another sheet, gently pressing down. Using a small sharp knife, cut pastry into 2cm-wide strips.
3. Using both hands, shape each strip into a twist. For better effect, the twists should be not too perfect and slightly loose, so you can see the herbs. Bake in a pre-heated 210°C oven for 15-20 minutes or until golden and cooked through. Serve with drinks or as a snack.

Source

Simply Food

Recipe by Kate Murdoch

Vegetarian pastry pizzas

Ingredients (serves 4)

• 2 sheets frozen reduced-fat puff pastry
• 220g tub cherry bocconcini, drained
• 1 zucchini
• 4 tbs (1/3 cup) tomato and basil pasta sauce
• 2 tbs fresh oregano leaves

Method

1. Preheat 2 baking trays in the oven at 220°C.
2. Remove pastry from the freezer to thaw slightly while you prepare the toppings. Tear the bocconcini in half and drain on paper towel. Season with salt and pepper. Slice zucchini into very thin rounds.
3. Halve the pastry sheets and fold in the sides of each piece to make a 5mm border. Place on sheets of baking paper, then spread with pasta sauce. Top with zucchini, bocconcini and oregano. Remove trays from oven and place baking paper with pizzas onto the hot trays. Bake for 12 minutes or until puffed and golden.

Source

delicious.

Recipe by Kate Tait

Cream Cheese Chocolate Chip Pastry Recipe

Cream Cheese Chocolate Chip Pastry serves/makes 2 dozen

Ingredients:
2 sheets frozen puff pastry, thawed
1 package (8-ounce size) cream cheese, softened
3 tablespoons granulated sugar
1 3/4 cup milk chocolate chips, divided use

Directions:

Roll a sheet of puff pastry into 14 x 10-inch rectangle on lightly floured surface. Combine the cream cheese and sugar in small bowl until smooth. Spread half cream cheese mixture over puff pastry, leaving 1-inch border on one long side. Sprinkle with half the chocolate chipmorsels.

Roll up starting at long side covered with cream cheese. Seal end by moistening with water. Repeat these steps with remaining ingredients. Refrigerate for 1 hour.

Preheat oven to 375 F. Lightly grease baking sheets or line with parchment paper.

Cut rolls crosswise into 1-inch-thick slices. Place cut side down on prepared baking sheets. Bake for 20 to 25 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.