Bedienungsanleitung Wolf M Series (Seite 14 von 55) (Englisch)

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BEFORE YOU START

Using a portion scoop or a pastry bag is the best way to get the most consistent size. Make a guide for yourself

by tracing out circles on the back side of your parchment paper before placing it on the cookie sheet.

INGREDIENTS PREPARATION METHOD

1 cup water

½ cup (1 stick)

unsalted butter

1 cup all-purpose ﬂour

4 large eggs

¾ cup grated sharp

cheddar cheese

¾ cup grated

asiago cheese

2 tablespoons minced

fresh chives

1 tablespoon chopped

fresh thyme

1. Preheat the oven to 375°F on Convection Mode with racks set

on positions 2 and 4. 2. In a large sauce pan over medium high heat, bring the

water and butter to a boil. 3. Stir in the our with a wooden spoon and mix

until the mixture forms a dough. 4. Continually stir and cook over medium low

heat for 2–3 minutes. 5. Remove from heat and continue to stir the mixture

until it cools down and no more steam is coming off. The ideal temperature

is 140°F if using a thermometer. 6. By hand or in the bowl of a stand mixer,

add in the eggs one at a time, beating well. Wait between each addition to

make sure the egg is completely mixed in. The dough should be very smooth

and glossy. 7. Mix in the cheese and herbs, then transfer the mixture to a

large pastry bag tted with a large round tip. 8. Pipe out onto a baking tray

lined with parchment paper. Each gougere should be about 2-inches. You can

also use a cookie scoop to scoop the dough out. 9. Wet the tip of your nger

and smooth out the tops of each gougere if needed so there are no points.

10. Bake for approximately 22–24 minutes or until golden brown with a crisp

outside. 11. Cool completely before cutting or serving.

MAKES RACK POSITION COOK TIME

24 2-INCH GOUGERES POSITIONS 2 AND 4 24–26 MINUTES

GOUGERES

Gougeres (pronounced goo/zhehrs) can be enjoyed as is or cut open and ﬁlled with a savory ﬁlling for

a fun and easy appetizer. This recipe can also be used as a base recipe to make not only gougeres

but cream puffs and eclairs as well. Simply omit the cheese and herbs, bake, cool and ﬁll with sweet

whipped cream or vanilla custard. In France, gougeres are often served cold when tasting wine in

cellars, or served warm as appetizers.

BEFORE YOU START

As with all biscotti recipes, remember that these too will need to be baked twice.

INGREDIENTS PREPARATION METHOD

1 cup hazelnuts

1 cup all-purpose ﬂour

½ teaspoon baking powder

½ teaspoon kosher salt

½ cup butter (1 stick)

unsalted butter, cubed

⁄3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1. Preheat the oven to 350°F on Convection Mode with a rack set

on position 3. 2. Pulse the hazelnuts in a food processor just until nely

ground. 3. Add the our, sugar, kosher salt, baking powder and butter and

pulse to a coarse crumble. 4. Add the egg and vanilla and pulse till a soft

dough is formed. 5. Divide the dough and roll out into two short logs. 6. Flatten

each log until about 2-inches in width. 7. Place on a parchment lined pan and

bake for 15 minutes. 8. Remove from the oven and allow to cool. 9. Reduce

the oven temperature to 300°F. 10. Slice the logs into ½-inch thick pieces and

place onto the baking pan, cut side down. 11. Return to the oven and bake

for 15 minutes. 12. After 15 minutes, turn the biscotti over and bake for

another 15 minutes. 13. Cool on a wire rack before serving.

MAKES RACK POSITION COOK TIME

24 BISCOTTI POSITION 3 45 MINUTES

HAZELNUT BISCOTTI

These are satisfying as a snack on their own or with a cup of coffee on a cool day. This biscotti recipe

has a nutty ﬂavor that also lends itself well to being dipped in chocolate and served as a dessert.

CONVECTION MODE

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