Puff pastry base:
- 30g unsalted butter
- 220g unsalted butter, cold
- 250g plain (or bread) flour
- ½tsp salt
- 170ml water, chilled
- 1 egg, beaten
- 2tbsp milk
- 185g plain, all-purpose flour
- ¼g salt
- 100g unsalted butter
- 1½ cups water
- 6 eggs, beaten
Milk tart filling:
- 1 tin condensed milk
- 2 tins full cream milk
- 1 egg
- 1tbsp custard powder
- 1tsp vanilla essence
- 2tbsp cornflour
- 1 tin full cream milk
- 1 cup granulated sugar
- 250ml cream
- 1tbsp icing sugar
- 1tsp cinnamon
- ¼ tsp nutmeg
Puff pastry base:
- Melt 30g of butter.
- Sift flour and salt over a working surface.
- Make a well in the centre.
- Pour butter and chilled water in the hole.
- Merge wet and dry ingredients.
- Knead the dough by hand for 10 minutes.
- Form a ball, score a cross and wrap in cling film.
- Rest for 15-20 minutes.
- Soften butter between two sheets of parchment by pounding with a rolling pin.
- Cut a 10cm x 10cm square of butter and let rest. Butter must be the same consistency as the dough.
- Place dough on a well floured surface.
- Roll out into a cross.
- Place butter in centre and fold each flap.
- Wipe away excess flour.
- Roll out the dough evenly into a long rectangle.
- Fold the rectangle like a letter – three folds.
- Turn 90° to the left, and roll out again. Make sure to square of corners each time.
- Fold it top to bottom to meet in the centre – four folds.
- Wrap in plastic and chill for 30 minutes.
- Repeat rolling, turning and chilling for 30 minutes.
- Do it twice to complete six rolls.
- Pastry should be an even yellow colour when ready.
- Refrigerate until needed.
- Roll out to 4mm, and cut out to fit cake tin base.
- Prick the surface with holes and wash with egg.
- Preheat the oven to 210°C.
- Sift 185g of flour and ¼tsp of salt.
- Melt butter with 1½ cups of water.
- Once melted, increase heat to bring just to the boil.
- Remove from the heat immediately.
- Immediately add flour and salt, and mix.
- Continue beating until mixture forms a ball.
- Transfer to a stand mixer bowl and cool slightly.
- Gradually add egg to dough mixture, beating. Mixture must be stiff enough to hold a wooden spoon. If you poke your finger into it and pull out a peak of dough, it should slant to the side but not fall down completely.
- The pastry is now ready to be piped. Use a plain nozzle, ½-inch wide. Pipe 1-inch blobs, pressing down with a wet finger on peaks.
- Sprinkle water on tray before placing in the oven.
- Bake for 20 minutes, or until golden and puffed.
- Slice a small hole in each to allow steam to escape.
- Let puffs dry out.
- Pipe a thick circle of choux pastry onto the puff pastry base.
- Bake in the oven for about 25 minutes. It is ready when the top is dark and golden brown and the pastry is nicely puffed up.
- Set aside to cool on a wire rack.
Milk tart filling:
- Place 1 tin of condensed milk and 2 tins of milk in a heavy-based saucepan. Bring to the boil and stir continuously with metal whisk.
- Bring to a slow boil over a very low heat.
- Whisk all other ingredients together.
- Once boiling, remove from the heat.
- Whisk in the rest of the ingredients.
- Return to the heat, and whisk well. Be careful not to burn the milk.
- At the first sign of boiling bubbles, turn heat off.
- Pour into a bowl and refrigerate until a bit thicker.
- Pour into the puff/choux pastry case and fridge.
- Allow the rest of the filling to cool and thicken.
- Once cool, pipe filling into choux puff.
- Heat sugar in a small pot until caramelised.
- Dip each profiterole into the caramel.
- Dip the other end and fix each roll onto the milk tart.
- Create a caramel basket for decoration with leftover caramel.
- Beat cream until stiff.
- Add cinnamon, icing sugar and nutmeg.
- Pipe the Chantilly over the milk tart once it has set.
- Place once profiterole in the centre.
The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.