Vanilla Slice
Vanilla Slice is a very common and old-fashioned snack in Australia.
Adapted from the recipe 'Vanilla Slice' in 'The Essential Baking Cookbook', Wendy Stephen (Series Editor), published by Bay Books (Murdoch Books), 2005, ISBN 174045 679 3.
Makes one 20cm square.
[Ingredients]
2 sheets ready-rolled butter puff pastry, about 24cm x 24cm each (see Tip)
500ml milk
500ml thickened (whipping) cream
1 teaspoon vanilla extract
90g (3/4 cup) cornflour
60g (1/2 cup) custard powder
180g (3/4 cup) caster sugar
pinch salt
1 egg
60g salt-reduced butter, cubed
Icing sugar for the dusting
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Preheat oven to about 210-220°C. Take 2 sheets frozen ready rolled butter puff pastry and allow to soften at room temperature for 5 minutes. Prick the surface of the pastry evenly all over with a fork, this will prevent excessive rising. Place the pastry on a lightly greased baking tray and bake for about 10 minutes, or until puffed and golden (or follow instructions on the puff pastry packaging). Let cool while preparing custard.
2. Line a 20 or 21cm square cake tin with baking paper, allowing the baking paper to extend and overhang the sides of the tin, this will make it easier to remove the slice from the tin later. Trim the pastry to fit into the tin and place one layer, top side down, in the bottom (if the pastry still puffs up too much after baking, carefully and gently press down to flatten with another baking tray). Set aside.
3. For the custard, bring 250ml milk, 500ml cream and vanilla to a simmer in a saucepan over low heat. Meanwhile combine cornflour, custard powder, sugar and salt in a mixing bowl. Slowly add lightly beaten egg and the remaining milk into the flour mixture, whisking constantly as you add the liquid to prevent any lumps. Pour the hot cream mixture slowly into the egg mixture, whisking constantly. Pour the mixture (strain first if you want but not necessary) back into the saucepan and cook over low to medium heat, whisking constantly, until the custard thickens and able to stand in peaks when you lift the whisk. Whisk in butter until combined.
4. Spread the custard over the pastry in the tin. Cover with the other pastry, top side down. Allow to cool. Then put into the refrigerator to chill, this will harden the custard and make cutting easier.
5. Dust with generous amount of icing sugar and cut into squares to serve.
[Tip]
Use butter puff pastry if possible rather than pastry made with margarine as it will taste better. Otherwise puff pastry can also be replaced by square normal or creamed crackers which saves you the trouble of baking the pastry.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Adapted from the recipe 'Vanilla Slice' in 'The Essential Baking Cookbook', Wendy Stephen (Series Editor), published by Bay Books (Murdoch Books), 2005, ISBN 174045 679 3.
Makes one 20cm square.
[Ingredients]
2 sheets ready-rolled butter puff pastry, about 24cm x 24cm each (see Tip)
500ml milk
500ml thickened (whipping) cream
1 teaspoon vanilla extract
90g (3/4 cup) cornflour
60g (1/2 cup) custard powder
180g (3/4 cup) caster sugar
pinch salt
1 egg
60g salt-reduced butter, cubed
Icing sugar for the dusting
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Preheat oven to about 210-220°C. Take 2 sheets frozen ready rolled butter puff pastry and allow to soften at room temperature for 5 minutes. Prick the surface of the pastry evenly all over with a fork, this will prevent excessive rising. Place the pastry on a lightly greased baking tray and bake for about 10 minutes, or until puffed and golden (or follow instructions on the puff pastry packaging). Let cool while preparing custard.
2. Line a 20 or 21cm square cake tin with baking paper, allowing the baking paper to extend and overhang the sides of the tin, this will make it easier to remove the slice from the tin later. Trim the pastry to fit into the tin and place one layer, top side down, in the bottom (if the pastry still puffs up too much after baking, carefully and gently press down to flatten with another baking tray). Set aside.
3. For the custard, bring 250ml milk, 500ml cream and vanilla to a simmer in a saucepan over low heat. Meanwhile combine cornflour, custard powder, sugar and salt in a mixing bowl. Slowly add lightly beaten egg and the remaining milk into the flour mixture, whisking constantly as you add the liquid to prevent any lumps. Pour the hot cream mixture slowly into the egg mixture, whisking constantly. Pour the mixture (strain first if you want but not necessary) back into the saucepan and cook over low to medium heat, whisking constantly, until the custard thickens and able to stand in peaks when you lift the whisk. Whisk in butter until combined.
4. Spread the custard over the pastry in the tin. Cover with the other pastry, top side down. Allow to cool. Then put into the refrigerator to chill, this will harden the custard and make cutting easier.
5. Dust with generous amount of icing sugar and cut into squares to serve.
[Tip]
Use butter puff pastry if possible rather than pastry made with margarine as it will taste better. Otherwise puff pastry can also be replaced by square normal or creamed crackers which saves you the trouble of baking the pastry.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
posted by SeaDragon @ 30.5.06
3 Comments:
Thanks for posting this SD, can't wait to try it. _K :)
thank u so much for posting this recipe, i saw your pic for vanilla slice, so want to try .........
You're welcome :) Hope both of you like it.
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