Tag: tea-time treats

Custard Slice / Mille-Feuille

by Karen ClaassenLeave a Comment on Custard Slice / Mille-Feuille
Custard Slice / Mille-Feuille


Crème Pâtissière:
40g corn flour
500ml milk
4 egg yolks
100g sugar
5ml vanilla
1 x 400g Today Puff Pastry
250g icing sugar

For the crème pâtissière:
Add the corn flour to a mixing bowl. Pour a small amount of milk into the bowl and stir to dissolve.
Add the yolks and half the sugar. Whisk to gather by hand until the sugar has dissolved. Set aside.
Pour the rest of the milk and the rest of the sugar into a small saucepan.
Set over medium heat and stir until the sugar has dissolved.
Take the milk from the heat as soon as tiny bubbles start to appear around the edge of the saucepan.
Drizzle the warm mixture onto the egg mixture while whisking continuously.
Now pour the mixture back into the saucepan and place on a medium-low heat.
Stir continuously until the mixture is thick and smooth.
Allow to cook for 30 seconds before removing from the heat.
Add the vanilla and stir through.
Pour the mixture into a shallow bowl, place a piece of plastic wrap directly onto the surface and allow to cool completely.

Preheat your oven to 200℃ and line a large baking sheet with baking paper.
Unroll the pastry sheet and cut it into 4 equal rectangles (cut through lengthwise and then halve each strip).
Place the rectangles on the prepared baking sheet, spacing them evenly apart.
Place another sheet of baking paper on top of the pastry and then place another baking sheet on top of that.
Bake for 12 minutes.
Remove from the oven and transfer to a cooling rack to cool completely.

Assembly:
Whisk your room temperature crème pâtissière by hand until it is smooth.
Spoon into a piping bag fitted with a large (1,5/2cm) nozzle.
Lay a pastry sheet on a serving plate and pipe dollops over the entire sheet.
Repeat until you have one pastry sheet left.
Sift the icing sugar into a bowl and add a tablespoon of milk.
Stir the mixture, adding a few drops more until you have a very thick paste.
Spread the icing paste on the pastry sheet and set aside to dry.
Place the iced pastry on top of the custard slice.
Slice into portions once you have displayed your beautiful creation.

Jodetert/Custard Cake

by Karen ClaassenLeave a Comment on Jodetert/Custard Cake
Jodetert/Custard Cake

Jodetert is a traditional South African bake of years gone by. It is a wonderful concoction of light and buttery biscuit discs, layered with a soft custard and literally melts in one’s mouth. Without doubt, one of my all-time favourite eats – do try it!

Biscuit:
250g butter, softened
300g flour
240g sugar
10ml baking powder
1ml salt
2 eggs, lightly beaten

Filling:
80g flour
250g sugar
4 egg yolks
1 litre milk
5ml vanilla

For the biscuit:
Preheat your oven to 180℃.
Cut 8 pieces of baking paper the size of a large baking tray. Spray each paper sheet with cooking spray.
Add the butter, flour, sugar, baking powder and salt to the bowl of a food processor.
Pulse to mix.
Add the beaten egg in a thin stream while the engine is running, until the mixture comes together in a dough ball.
Wrap the dough in plastic wrap and refrigerate for 20 minutes.
Divide the dough in to 7 equal portions.
Place one piece of dough on a sprayed piece of baking paper and dust with flour. Place another piece of baking paper on top and roll the dough to a thickness of 5 mm and a 20cm diameter circle.
Remove the baking paper on top and place the dough circle on the baking sheet.
Bake for 8-10 minutes, until golden.
Repeat with the other 6 pieces of dough.

For the filling:
Add the flour, sugar, egg yolks and vanilla to a large mixing bowl and whisk together.
Pour the milk into a saucepan and bring to a boil.
Drizzle the milk onto the flour mixture in a thin stream while whisking continuously.
Pour the mixture back into the saucepan and place over a low heat. Stir with a whisk until it thickens.
Allow to simmer for 5 minutes.
Pour the custard into a clean bowl and place some plastic wrap directly onto the surface. Allow to cool completely.

Assembly:
Spoon the custard into a piping bag fitted with a 1cm nozzle.
Place the first biscuit disc on a serving plate, pipe a spiral of custard onto it and place the second biscuit circle on top of it. Repeat the process of piping custard and stacking the biscuit discs until you have none left.
Dust the Jodetert with some icing sugar and serve with a good cup of coffee.

Chocolate Scones

by Karen ClaassenLeave a Comment on Chocolate Scones
Chocolate Scones

500g flour
190ml brown sugar
62ml cocoa powder
10ml baking powder
2,5ml salt
120g butter, cubed
220g dark chocolate, chopped
250ml cream
5ml vanilla
125ml pecan nuts, chopped
15ml cream
brown sugar for sprinkling

Preheat your oven to 220℃ and line a large baking sheet with baking paper.
Combine the flour, sugar, cocoa powder, baking powder and salt in a mixing bowl.
Add the butter and rub it into the dry ingredients with your fingers.
Add the chocolate to a heatproof bowl set over a saucepan with simmering water and stir it every now and then until completely melted.
Add the melted chocolate, cream and vanilla and lightly mix through, making sure that all dry ingredients are moistened.
Add the chopped pecan nuts.
Knead the dough 3 or 4 times by hand to bring everything together in a ball. Do not overwork the dough – scones are soft and crumbly when the dough is handled less.
Place the dough ball on the prepared baking sheet and pat it down into a 20cm diameter circle.
Cut the dough circle into 8 wedges and slightly separate them with the. blade of the knife.
Brush the top of the scones with the 15ml cream and sprinkle with brown sugar.
Bake in the oven for 20 minutes.
Remove from the oven and allow to cool completely on the baking sheet.
Serve the scones with a dollop of whipped cream.