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Coffee cream
750 ml double cream
100 g sugar
2 tsp instant coffee, dissolved in a little
water
Icing sugar
1. Whip the cream with the dissolved
coffee until stiff and spoon into a piping
bag.
2. Pipe the coffee cream into the open
éclairs, replace the lid and serve
dredged with icing sugar.
Bailey's cream
750 ml double cream
50 ml Bailey's
1. Whip the cream stiffly. Fold in the
Baileys, then continue to whip until stiff.
2. Spoon into the éclairs/buns. Replace
the lids.
Cherry cream
500 g bottled or tinned black cherries
50 g sugar
20 g cornflour
500 ml double cream
25 g icing sugar
3 tsp vanilla sugar
Icing sugar
1. Drain the cherries and retain the
juice.
2. Measure approx. 125 ml of the juice
into a small pan (adding water, if
necessary) add the sugar and bring to
the boil.
3. Stir in the cornflour, bring to the boil
again, then stir in the cherries. Remove
from the heat and set to one side to
cool.
4. Whip the cream for half a minute,
then sift in the icing sugar and vanilla
sugar. Continue to whip until stiff.
5. Fill the buns/éclairs with the cold
cherries and spoon some of the
whipped cream on top. Place a lid on
top of each and served dredge in icing
sugar.
Cakes / biscuits
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Others manual(s) of Miele DGC 5080 XL

Miele DGC 5080 XL Installation Guide - English - 36 pages

Miele DGC 5080 XL User Manual - English - 64 pages

Miele DGC 5080 XL Additional guide - German - 64 pages

Miele DGC 5080 XL Installation Guide - German - 40 pages

Miele DGC 5080 XL User Manual - German - 84 pages

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Miele DGC 5080 XL Additional guide - Dutch - 64 pages

Miele DGC 5080 XL User Manual - Dutch - 84 pages


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