Are you ready to embark on a culinary journey that will transport your taste buds to dessert heaven? Look no further because today, we’re diving into the delightful world of Classic Vanilla Slice. This exquisite pastry creation is a testament to simplicity and elegance, making it perfect for both the seasoned baker and the novice cook. Whether you’re planning a special dessert for a family gathering or craving a sweet indulgence for yourself, this recipe is a must-try.
Who Is This Recipe For?
Classic Vanilla Slice is for everyone who appreciates the divine combination of crisp, flaky pastry and luscious vanilla custard. If you have a sweet tooth that craves the perfect balance of creamy and crunchy, you’re in for a treat. This recipe is also a great choice if you want to impress your friends and family with a homemade dessert that looks and tastes like it’s straight from a patisserie.
The Magic of Classic Vanilla Slice
There’s something inherently magical about the way the two layers of buttery puff pastry sandwich velvety vanilla custard. The contrast of textures and the harmonious interplay of flavors make this dessert an unforgettable experience. It’s a perfect example of how a few simple ingredients can come together to create something extraordinary.
Kitchen Equipment You’ll Need
Before we delve into the recipe, let’s make sure you have all the necessary kitchen equipment on hand:
- Baking Trays: You’ll need two baking trays lined with baking paper for the puff pastry.
- Mixing Bowl: A large heatproof bowl is essential for preparing the custard.
- Whisk: You’ll need a reliable whisk for combining the custard ingredients.
- Saucepan: A large saucepan is crucial for cooking and thickening the custard.
- Serrated Knife: To ensure those perfect, clean cuts, a sharp serrated knife is your best friend.
- Chopping Board: You’ll need a sturdy chopping board for serving and cutting the vanilla slice.
- Sieve: A sieve will help you achieve that smooth, silky custard texture.
INGREDIENTS:
1 (16 oz.) package of store-bought puff pastry, 2 sheets, thawed
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 cup water
2/3 cup caster sugar, or superfine sugar
1/3 cup all-purpose flour
1/4 cup (1/2 stick) unsalted butter, cubed
6 egg yolks, beaten
2 teaspoons vanilla extract
powdered sugar, as needed
PREPARATION:
Preheat the oven to 350º and line two baking sheets with parchment paper, and line a 9×13-inch baking dish with parchment paper, leaving a 2-inch overhang on both sides.
Unroll puff pastry sheets and place onto lined baking sheets, using a fork to gently prick all over the dough, without piercing the bottom.
Optional: top each sheet of puff pastry with parchment paper, then top with another baking sheet, acting as a weight, so puff pastry won’t inflate.
Place baking sheets in the oven and bake for 20-22 minutes, or until golden brown. Remove from oven and let cool completely.
Optional: use a serrated knife to trim edges off puff pastry so that it fits into a 9×13-inch baking dish. Place one sheet of puff pastry
In a medium saucepan, whisk together milk, cream, butter, vanilla, and sugar over medium heat, and cook until little bubbles appear around the edge of the pan before it comes to a boil.
Whisk together flour and water to create a slurry, then whisk into the hot milk mixture and remove the pan from heat.
Whisk a little of the hot milk mixture into beaten egg yolks to temper the yolks, then, while the saucepan is still off the heat, whisk yolks into the mixture until combined.
Return the saucepan to the heat and bring to a boil. While whisking continuously, cook for 30-60 seconds, or until custard thickens.
Pour thickened custard over puff pastry in a 9×13-inch baking dish, then top with the second sheet of puff pastry. (Trim edges to fit the dish.) Gently press down so the pastry adheres.
Refrigerate the baking dish until custard is set. 3-4 hours.
When ready to serve, dust with powdered sugar, slice and serve.