Our TM7 Vanilla Slice with Choux Pastry
A French-inspired take on the Australian classic, with crisp choux pastry and a silky vanillery crème pâtissière.
Vanilla slice gets a little French makeover. Instead of the traditional sheets of puff pastry, this version uses light, crisp choux pastry to sandwich a gloriously silky vanilla crème pâtissière. The result is somewhere between an Australian bakery classic and a French patisserie dream — delicate, creamy and just the right amount of indulgent.
And, naturally, the TM7 makes the crème pâtissière beautifully simple, giving you that smooth, luscious custard without standing over a saucepan wondering whether it is about to catch. The choux pastry brings the texture: crisp, golden edges with just enough lightness to let that vanilla filling be the star. It is loaded with eggs, so if you try hard, you can convince yourself it is protein rich and eat another slice.
Serve it chilled for the classic vanilla-slice experience, or slightly closer to room temperature for maximum pastry flavour and the creamiest custard.
Serving & Pairing Suggestions
Serve chilled with a generous dusting of icing sugar for a classic finish.
Add fresh raspberries or strawberries for a gorgeous tart contrast to the vanilla custard.
Pair with a strong espresso or piccolo latte for a very French-patisserie moment.
Serve alongside Earl Grey or English Breakfast tea for afternoon tea.
Add a few fresh passionfruit pulp drizzles for a tangy Australian twist.
Serve with lightly macerated berries and a dollop of softly whipped cream for dessert.
Pair with a glass of chilled Moscato or a sweet sparkling wine for a celebratory finish.
Add finely grated orange or lemon zest to the top just before serving for a fresh citrus lift.
Make mini individual versions for an elegant high-tea or dinner-party dessert.
Serve as part of a French-inspired dessert table alongside canelés, madeleines and macarons.
Need
- 2 Batches Choux Pastry cooked as instructed Recipe
-
The Custard
- 2 Tablespoons flavourless gelatin
- 1/4 Cup water
- 6 eggs
- 80 Grams bakers or strong flour BUY
- 150 Grams raw caster sugar BUY
- 3 Teaspoons vanilla bean paste BUY
- vanilla bean powder to top up the flavour if needed
- 300 Grams cream BUY
- 750 Grams whole milk BUY
-
To Serve
- icing sugar to dust
- fresh berries or other fruit of choice to serve
Do
- 1
Pre-make the choux pastry recipe twice, and bake at 180°C in the square sided pan you plan to use to assemble the slice. Our pan was x cm. We do suggest using paper to line the sides and base, with the edges of paper above the edge of the pan, for easy removal. These both need to be completely cold before you assemble, but go ahead and make the custard as that has to cool as well.
- 2
The Custard
- 3
Bloom the gelatin by mixing it vigorously in the water. Set aside while you proceed with the recipe.
- 4
Place all remaining custard ingredients into the Thermomix bowl and cook 8 min/80°C/speed 4.
- 5
Add the bloomed gelatin which will now be a lump, and cook 2 min/90°C/speed 4. Taste the custard and adjust the vanilla as needed. Transfer to a non thermal type jug and cool slightly before proceeding. You could use a cartouche if you are going to be leaving the custard for a long time before finishing the vanilla slice assembly.
- 6
Line the same pan that you used to bake the pastry layers with paper as described in the video. Pour the custard on top of the pastry, then place the other half of pastry on top. Cover and refrigerate overnight.
- 7
Dust with loads and loads of icing sugar. Serve it sliced with fruit of your choice.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
