Vanilla slice recipe
Classic Vanilla Slice will make you appreciate just how beautiful simple desserts can look. Two things are the focus of this dessert. Two layers of buttery puff pastry are sandwiched with a thick layer of vanilla bean-speckled cream custard. The custard is dusted with powdered icing sugar and ready to be eaten. Classic has never tasted better!
How does a classic vanilla slice taste?
Here’s a breakdown. This dessert is made up of only two main ingredients.
The pastry is flaky, buttery, and crispy. It stays crisp! Pampas butter puff pastry is what I used. It’s the best. The crispy pastry layers on top and below contrast with the silky custard.
Vanilla Custard, custard is silky. The egg that sets the custard is my absolute favorite part. This recipe uses a lot more egg yolks than you might think. Why not try my Macarons if you are looking for ways to use egg whites? You can also try this pavlova!
What are the ingredients I need?
Butter Puff Pastry – The Pampas brand from Coles and Safeway and the butter puff pasty were used. It had a more excellent texture. It was more evenly golden, and it tasted better. You can also use regular puff pasty sheets. I would not recommend using low-fat ones.
Caster Sugar (also known as superfine Sugar)
Corn Starch – It will thicken and set up the custard.
Egg yolks These will not only thicken the custard but will also add flavor.
Whole Milk – For this recipe, I used regular whole dairy milk. You can also use skim milk if you prefer.
Vanilla Bean Paste – Use only high-quality vanilla beans in this recipe. Vanilla is the star of this recipe! It was a small amount, but it made a big difference because the vanilla is of high quality. You can substitute it with regular vanilla extract or natural vanilla beans. This will give you the same speckled look of vanilla bean that I love.
Unsalted Butter – Use chilled butter. The butter will melt more slowly into the custard if it is cooled. This prevents it from melting quickly, causing it to split or become a pool.
Powdered Sugar – Also known as icing powder.
Let’s go through each step.
Place the puff pastry frozen on two baking sheets lined with baking parchment.
Let the ice thaw out before you use a fork and poke holes in the top.
Put another sheet of baking parchment on top and then another baking tray. Bake for 20 minutes or until golden. After baking, allow the product to cool completely.
Place a baking tray of 9 inches on top of a baked sheet. Use a serrated blade to score and cut the pastry down to the size of your baking tray. Repeat the process with the second pastry sheet and the top of the baking tray. Some baking trays are different sizes on the top and bottom.
Add the cornstarch and Sugar to a large heat-proof bowl. Combine with a whisk.
Add the egg yolks to the mixture and whisk together.
Add 1/2 cup of hot milk, and whisk together. Add the remaining milk, vanilla bean paste, and whisk.
Pour the mixture into a large pan.
Stir on medium heat until the mixture thickens. It takes about 5-6 minutes.
Add the butter after the sauce has thickened.
Stir until butter is well combined and melted.
Let’s get it together!
Line the bottom and the sides of the baking pan with baking paper.
Place the more miniature pastry sheets at the bottom.
On top of the pastry, pour the custard and pass it through a sieve.
Use a spatula for a flat finish.
The second pastry sheet should be placed on top. Place the pastry in the refrigerator to chill overnight or for at least 2 hours.
How do you cut it?
Lift the vanilla slice gently out of the baking pan. Place the vanilla slice on a cutting board.
Use a serrated, sharp knife. That’s important. Then, gently score the pastry by running the pie over the vanilla slice.
After scoring through the top layer of pastry, cut the remaining slices in one motion from the bottom to the top.
Wipe the knife with care before cutting the next piece. Serve with a light dusting of sugar powder.
Preheat an oven to 150°C / 300°F. Add the frozen puff pastry to two baking trays lined with baking paper. Allow to thaw before using a fork to prick holes on top. Place another sheet of baking paper on top and another baking tray on top of that. Bake for 20 minutes or until golden.
Once baked, allow to cool down completely. Gently place a square 9-inch baking tin on top of one of the baked sheets. Use a serrated knife to gently score and cut down the pastry to the size of the bottom of the baking tray. Do the same with the other pastry sheet and the top of the baking tray. Sometimes baking trays can be a different size on the bottom and top.
Add the Sugar and cornstarch to a large heat-proof bowl. Use a whisk to combine. Add the egg yolks and whisk to combine. Add 1/2 cup of the hot milk and whisk to combine. Then add the remaining milk and vanilla bean paste and whisk.
Pour the mixture into a large saucepan and whisk on medium-high heat until it thickens. It takes about 5-6 minutes. Once reduced, take off the heat and add the butter. Whisk until the butter is melted and well combined.
Let’s Put It Together!
Line the bottom and sides of the baking tray with baking paper and place the more miniature pastry sheet at the bottom. Run the custard through a sieve on top of the pastry. Use a spatula to smoothen out flat. Place the second pastry sheet on top. Place in the fridge to chill overnight. They need this time to firm up. I was hoping you wouldn’t email me saying the recipe didn’t work because they weren’t cooled long enough.
How To Cut It!
Gently lift the vanilla slice out of the baking tin. Place on a chopping board.
You want to use a sharp serrated knife. That’s important. Gently score the pastry by running it on top of the vanilla slice. Once you achieve through the top pastry layer, cut the rest of the piece in one motion to the bottom. Carefully wipe the knife clean before making the next cut. Finish with a dusting of powdered Sugar and serve.