AEG OVENS
Discover incredible baking, grilling and roasting with a multifunction oven from AEG. Whether you're a novice cook or an accomplished chef, our kitchen ovens suit every skillset and every space - from single ovens ideal for smaller kitchens to double ovens perfect for rustling up dinner party banquets. Master new flavours and cook up a storm with our range of electric ovens.
STEAMBAKE
- Adds steam at the beginning of the baking process
- Makes sure that bakes rise a little bit higher
- Gives your bakes that final touch with extra moisture
Vanilla Cream Fingers
Soft, sweet cream fingers are a taste of nostalgia, perfect with a cup of tea
INGREDIENTS
- 4 egg yolks
- 60g caster sugar
- 25g plain flour
- 2 tsp cornflour
- 280ml milk plus a little extra to glaze pastry
- 1 packet ready rolled puff pastry
- 50g icing sugar
- 75g milk chocolate
- You will need a large baking tray - An AEG MaxiTray is ideal
METHOD
Makes 8 Large Fingers
- Gently warm milk, do not boil.
- In a mixing bowl add egg yolks and caster sugar and whisk until pale yellow. Add the flour and cornflour and whisk until smooth. Add ¼ of the heated milk to the mixing bowl, whisk until smooth.
- Pour the mixture back into the saucepan, return to the heat and whisk until the mixture boils.
- Transfer this to a piping bag and chill completely.
- Fold & cut the pastry in half width ways, then cut 8 strips of pastry. Place the pastry strips on an AEG MaxiTray lined with parchment paper and brush with milk.
- Preheat the oven to 200°c and then bake the pastry on Low Humidity or SteamBake™ for about 15 minutes or until golden brown. (If using SteamBake™ remember to add water and preheat for 5 minutes before baking).
- Allow to cool before splitting each finger sideways. Pipe the vanilla cream on one half and place the top finger back.
- Melt the chocolate and mix the icing sugar with 1 tsp water then drizzle the fingers with chocolate and icing.