Bloem - July 2021
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FOCUS ON CHECKERS WINTER FOOD TRADITIONAL FAVOURITES WITH A TWIST<br />
JAFFLES<br />
with Sweet Milk-tart filling<br />
Yes, you heard right! Whether you are camping or just<br />
want to surprise your guests with something traditional<br />
with a twist, this is it! Milk-tart jaffles are perfect to end<br />
your winter braai.<br />
YOU WILL NEED: CRÈME PÂTISSIÉRE (AKA MILK-TART FILLING!)<br />
Yields: 1, 5 L<br />
(Can make ½ of recipe)<br />
500ml Milk<br />
125g Sugar<br />
Pinch of salt<br />
3ea Egg yolks<br />
45g Corn starch (Maizena)<br />
5ml Vanilla essence<br />
15g Butter<br />
METHOD<br />
Make a slurry (mixture) with the corn starch and a little of the cold milk<br />
In a medium size saucepan, bring the remaining milk with the salt and half of the<br />
sugar to scalding point<br />
Combine the yolks with the starch slurry and the rest of the sugar<br />
Temper the hot milk into the egg mixture, whilst whisking continuously. Strain<br />
the mixture through a sieve into a clean saucepan. Place over low heat and<br />
thicken whilst constantly whisking, 3-5 minutes<br />
Add the butter and the vanilla essence. Remove the saucepan from the heat and<br />
pour the mixture into a clean bowl<br />
Store with plastic wrap placed on the surface of the custard and place in the<br />
fridge to chill<br />
Remove from fridge and whip with the paddle attachment of a food mixer to<br />
a smooth cream before use. Spoon onto the jaffle (see instructions on how to<br />
with milk-tart jaffle)<br />
TO MAKE: THE MILK-TART JAFFLE<br />
YIELDS: 2X JAFFLES<br />
Follow the instructions and bake a<br />
sheet of puff pastry in the oven until<br />
cooked and golden brown.<br />
Cut two circles from the pastry, the<br />
size of the jaffle pan; repeat with two<br />
more pastry discs.<br />
Brush some melted butter onto the<br />
inside of the jaffle pan. Position the<br />
pastry onto the jaffle pan and spoon<br />
a good scoop of the milk- tart filling<br />
onto one half.<br />
Cover with the remaining pastry<br />
disc. Close the jaffle pan and<br />
position over medium coals for<br />
about 3 minutes per side or use a<br />
gas flame to complete the jaffle.<br />
Remove from the heat, cool slightly<br />
and dust with icing sugar or<br />
cinnamon sugar – serve with fresh<br />
berries.<br />
Continue in the same manner with<br />
the second jaffle. Serve with vanilla<br />
ice cream and more of the milk-tart<br />
filling.<br />
WINE RECOMMENDATION: ODD Bins 23 Methode Cap Classique<br />
Flavours of raspberry and strawberry sherbet with a crisp dry finish.<br />
Available Exclusive to Checkers & Checkers Hyper<br />
getitmagazine.co.za/bloemfontein<br />
<strong>July</strong> <strong>2021</strong> Get It <strong>Bloem</strong>fontein 51