5 cups self raising flour
6 Tbs castor sugar
4 ½ cups of milk
2 tsp salt
2 tsp vanilla extract
2 egg whisked
160g butter melted
3 cups Sparkling water
3 tsp cinnamon sugar
Milk tart Filling:
1Ltr full cream milk
4 cinnamon sticks
60ml cake flour (sifted)
160ml castor sugar
2tsp vanilla extract
1Ltr whipping cream
60ml icing sugar
Start by making the pancakes
Lightly beat eggs and add milk
Add self raising flour and caster sugar bit by bit whilst mixing all the time.
Add melted butter, then sparkling water, salt and vanilla extract.
Then add the cinnamon sugar and set aside to rest for 20 minutes.
Prepare a hot crepe pan with a little butter.
Pour a third cup of batter, and swirl it to form a circle.
Turn when bubbles appear on the surface of the pancake.
Hint: The consistency of the pancake shouldn’t be to too thin and should be lump free.
The sparkling water makes the pancake lighter.
In a heavy base pan toast almonds and set aside for later.
Milk Tart Filling
Heat 2 cups of milk and the cinnamon sticks in a saucepan over a medium heat. In a mixing bowl
Add the cornflour, salt, castor sugar and sifted cake flour.
Beat the eggs and slowly add the dry ingredients as above bit by bit. Ensure that the mixture is free from lumps.
Once milk reaches boiling point, ladle half a cup of hot milk at a time into the egg mixture whisking all the time.
Remove the cinnamon sticks and pour the milk mixture back into the pan
Add the 100ml Marula.
Over a low heat bring the custard up to the boil, whisking all the time.
Continue to cook for several minutes until custard is thickend and to cook out the raw flour taste.
Stir in the vanilla extract.
Transfer the custard to a bowl and cover with cling wrap (Allow the cling wrap to sit on the filling to avoid that thick layer. Set aside to cool.
Whisk the cream, icing sugar together until soft peak stage
Now whisk the cold custard to loosen then fold half the cream into the custard. When wanting avoid air bubbles fold the cream using your wrist pressing mix in whilst folding again bowl to press out any air.
Hint: For a more Marula taste reduce the amount the milk being used and replace it equally with the amount of Marula. You want your consistency to be creamy and not runny.
Layering the Mille-Feulle
In a cheese cake tin start layering up the mille-feulle by placing a pancake on the base, spread 2 table spoons whipped custard cream. Sprinkle liberally with cinnamon sugar
Repeat until the filling has been used up.
Pile the remaining whip cream on top and sprinkle with cinnamon sugar and the toasted almonds. Decorate with strawberries.
Chill for about an hour to firm up before slicing with a sharp, smooth blade knife. You can place the knife in hot water and dry. This allows for smoother cutting.
Hit: Should your see that your pancakes does not have pretty edges here a good trick.
Fold pancakes in half and then in quarter. It should look like a triangle. Place on the plate of your cheesecake tin and trim those edges to give it a beautiful effect. This will allow that your Mille-Feulle looks perfect all around.
Merry Christmas Everyone from My Home with Love to Yours.