Serves 10
Hands-on time: 40 minutes
Hands-off time: 7 hours
INGREDIENTS
For the eclair layers:
1 cup (230g) Stork BAKING MARGARINE Yellow Brick
2 cups milk
2 cups (250g) cake flour
4 (200g) large eggs
For the milk tart custard:
2 (100g) large eggs
½ cup white granulated sugar
2 tbsp cake flour
2½ cups milk
¼ cup (57g) Stork BAKING MARGARINE Yellow Brick
1 tsp vanilla essence
½ tsp ground cinnamon, for garnish
METHOD
For the eclair layers:
1. Add the Stork BAKING MARGARINE and milk into a medium-sized pot. Place the pot over medium heat and stir using a wooden spoon for 2-3 minutes or until the margarine has completely melted. *Chef’s Tip: The measuring lines on the margarine brick makes it easier to measure the correct quantity.
2. Turn the heat down to a low. Add the flour and mix until a dough forms. Allow the dough to cook for 4-5 minutes, stirring in 30-second intervals. When cooked, transfer the dough to a large bowl and allow it to cool for 25-30 minutes.
3. Preheat the oven to 180°C on the fan-assisted setting and line 2 medium (50x30cm) baking trays with baking paper.
4. Add the eggs to the cooled dough, one at a time, and whisk using an electric beater until the eggs are fully incorporated. *Chef’s Tip: The dough should have a soft and smooth texture.
5. Evenly divide and thinly spread the batter onto the lined baking trays. Bake the pastry for 15-18 minutes or until puffed and golden brown.
6. Remove the baked pastry sheets from the oven and allow to cool for 5 minutes or until ready to assemble.
For the milk tart custard:
7. Add the eggs, sugar and flour to a large microwave-safe mixing bowl and whisk until well incorporated. Add the milk, margarine and vanilla essence to the egg mixture.
8. Microwave for 9-10 minutes on high heat, whisking at 2-minute intervals until the custard is thick, smooth and creamy. *Chef’s Tip: We used a 1000-wattage microwave in testing.
9. Cut the cooled pastry sheets in half, creating 4 even-sized layers. Lay one of the sheets into a medium, 25cm square baking dish. Spoon and spread a portion of the milk tart custard over the eclair sheet. Repeat this layering, ending off with a layer of custard. Lightly dust the top layer with ground cinnamon before covering and refrigerating until set for about 4-5 hours.
10. Serve a square of cake and ENJOY!
