Yes, you heard right! Whether you are camping or just want to surprise your guests with something traditional with a twist, this is it! Milk-tart jaffles are perfect to end your winter braai.
YOU WILL NEED: Crème Pâtissiére (aka milk-tart filling!)
Yields: 1, 5 L
(Can make ½ of recipe)
Pinch of salt
3ea Egg yolks
45g Corn starch (Maizena)
5ml Vanilla essence
Make a slurry (mixture) with the corn starch and a little of the cold milk in a medium size saucepan, bring the remaining milk with the salt and half of the sugar to scalding point.
Combine the yolks with the starch slurry and the rest of the sugar Temper the hot milk into the egg mixture, whilst whisking continuously. Strain the mixture through a sieve into a clean saucepan. Place over low heat and thicken whilst constantly whisking, 3-5 minutes.
Add the butter and the vanilla essence. Remove the saucepan from the heat and pour the mixture into a clean bowl.
Store with plastic wrap placed on the surface of the custard and place in the fridge to chill.
Remove from fridge and whip with the paddle attachment of a food mixer to a smooth cream before use. Spoon onto the jaffle (see instructions on how to with milk-tart jaffle).
TO MAKE: THE MILK-TART JAFFLE
YIELDS: 2X JAFFLES
Follow the instructions and bake a sheet of puff pastry in the oven until cooked and golden brown. Cut two circles from the pastry, the size of the jaffle pan; repeat with two more pastry discs. Brush some melted butter onto the inside of the jaffle pan. Position the pastry onto the jaffle pan and spoon a good scoop of the milk- tart filling onto one half. Cover with the remaining pastry disc. Close the jaffle pan and position over medium coals for about 3 minutes per side or use a gas flame to complete the jaffle. Remove from the heat, cool slightly and dust with icing sugar or cinnamon sugar – serve with fresh berries. Continue in the same manner with the second jaffle. Serve with vanilla ice cream and more of the milk-tart filling.
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Recipe by: CHEF SUNÉ NIEMAND