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Vanilla Slices

October 29th, 2006 at 08:41 am

My handyman friend arrived today to fix my tap & a blind that needed few holes drilled as it was falling down.

As he knows that I like vanilla slice as a cake, that he arrived today with six of them! I don't make them but I like eating them but its too messy to make for one. See a recipe for them below. These have the puff pastry on the bottom and top with that beautiful vanilla confectionery custard filling and iced with yummy passionfruit icing. They are the cheaper version and but gourmet version, with it's triple layers puff pastry, double layer creme patisserie with white water icing is a bit rich. Can't waste them as they cost $2.50 each at the cake shop for a small cake 2 1/2 inch square. Gourmet version coffee shop & restaurant only at $5.00 plus. 1 1/2 by 2 1/2 inches Rectangle.

My car had a flat battery as I left the boot light on. I hope that was all that was wrong with it! The car club's roadside service came and restarted it for me. It does pays to be a member.

Everyone has they own version of making Vanilla Slices so here two versions. One cup = 250 ml

Vanilla Slice Deluxe

1 500g package frozen puff pastry, thawed
1 cup white sugar
1/2 cup custard powder
3/4 cup cornstarch
5 1/4 cups milk
1/4 cup butter
2 egg yolks
1 teaspoon vanilla extract
1 cup confectioners/icing sugar
1 tablespoon milk (4 tsp.)
1 dash vanilla extract

1) Preheat the oven to 200 degrees C.
Unfold puff pastry sheets, and place flat onto baking sheets.
Bake for 10 to 15 minutes, or until lightly browned and puffed.
Set aside.

2) Combine the sugar, custard powder and cornstarch in a large saucepan.
Mix in just enough milk to form a paste, then gradually mix in the rest.
This will prevent lumps from forming. Add the butter.
Cook over medium heat, stirring frequently until thick.
You may need to use a whisk to ensure a smooth consistency.
When the mixture comes to a simmer, cook stirring constantly for 2 minutes.
Remove from the heat, and stir in the egg yolks and vanilla.

3) Line a 22cm baking dish with aluminum foil.
Place one of the baked pastry sheets in the bottom of the dish.
Spread the custard filling in an even layer over the pastry, and top with the other sheet.

4) Mix the confectioners' sugar with 1 tablespoon of milk, and a dash of vanilla to make an icing.
Spread over the top of the pastry.
Refrigerate until the custard layer is firm.
Remove from the pan and slice.

Chef: Geoff Lindsay ~ Pearl Restaurant

Vanilla Slice

Serves Makes 4

1 sheet puff pastry, cut into 4, 6 x 10cm rectangles
2 cups skim milk
1/4 cup caster sugar
1/3 cup custard powder
1 tsp. vanilla essence
icing / confectioners' sugar
Step 1
Preheat oven to hot 200 C.
Cut pastry into 4, 6 x 10cm rectangles.
Arrange on a baking tray.
Bake for 10 to 12 minutes or until puffed.
Allow to cool.
Separate each into two layers.
Step 2
Prepare custard by bringing milk and sugar to the boil, stirring.
Whisk a little milk into the custard powder.
Whisk the custard powder mixture back into the milk.
Return to heat.
Cook, stirring until mixture boils and thickens.
Simmer, stirring for 3 minutes.
Cover the surface with plastic wrap to stop a skin from forming and allow to cool.
Step 3
Spread custard over 4 pastry halves.
Top with a second layer.
Dust with icing sugar.

Nutritional Information: Per serve: about 1265 kJ; 8.5 g fat; 4.9 g sat fat
Chef: Jennene Plummer ~ Food Editor, New Idea

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3 Responses to “Vanilla Slices”

  1. Carolina Bound Says:

    Sounds yummy! So nice of your handyman friend to bring you some. I wish I had a handyman friend!

  2. PRICEPLUS Says:

    Those sound brilliant but I'm afarid they would absolutely wreck my diet! Very nice of the fella to bring them over though!Smile

  3. Flowers England Says:

    So, I am not alone in this world! God, I’m so happy! My husband can’t understand why I like vanilla in the cakes, because, he says, cocoa is the best and vanilla is so “trivial”. What I reply? That Cocoa is so common and finally, in most of the cases we unite the two. I’ll try the Vanilla Slice Deluxe and I promise I won’t use cocoa.

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