Next in my adventures in baking the great Australian classics – Vanilla Slice
confession until I made vanilla slice I’d only eaten it once and wasn’t overly impressed.
From what my friend Wikipedia tells me it’s based on a Mille Feuille. This is alternating layers of puff pastry and cream patisserie. A vanilla slice is a simplistic version of this – puff pastry on the bottom, a layer of delicious custard, topped with puff pastry and covered in delicious icing/
This recipes also for those who claim they can’t make custard, because its super easy and you can make custard.
puff pastry action
simple ingrediants for custard
all coming together in
Vanilla Slice
2 sheets puff pastry defrosted
2eggs
5 tbls corn flour
3 cups of milk
3 tbls sugar
2 tsp vanilla essence
1/2 cup passionfruit pulp
2 cups icing mixture
preheat oven to 180 degrees
Prick puff pastry with a fork and place in oven. Bake until golden.
cut to size to fit in tin (in this case I used a square cake tin). line tin with a strip of foil or baking paper longer than width of tin (you need it over hang edges of tin). place one sheet of puff pastry on bottom of tin
Whisk eggs cornflour and milk in saucepan. heat over medium heat until it starts to become thick, then whisk in sugar and vanilla. You need the custard to be pretty thick so keep whisking until I gets there.
Pour custard into puff pastry lined tin. {Place second sheet of puff pastry on top.
Put passionfruit pulp into a bowl then mix in 1 cup of icing mixture, keep adding icing mmixture4 a little bit at a time till you get a thick icing, Spread icing over puff pastry. Place in fridge to set
Cut up, eat enjoy
*** if you want to make a pouring custard follow directions above but only use 3 tbls cornflour & 1 tsp vanilla, and heat till it coats back of spoon
*** you can replace passionfruit icing with icing of choice if passionfruit is not your thing
Kitchen Adventures with Lucy 