Bloem - July 2021

FOCUS ON CHECKERS WINTER FOOD TRADITIONAL FAVOURITES WITH A TWIST
JAFFLES
with Sweet Milk-tart filling
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)
500ml Milk
125g Sugar
Pinch of salt
3ea Egg yolks
45g Corn starch (Maizena)
5ml Vanilla essence
15g Butter
METHOD
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.
WINE RECOMMENDATION: ODD Bins 23 Methode Cap Classique
Flavours of raspberry and strawberry sherbet with a crisp dry finish.
Available Exclusive to Checkers & Checkers Hyper
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July 2021 Get It Bloemfontein 51