Polish Vanilla Slice
When I first created this recipe a looong time ago, it went crazy across all of my social media channels, and with good reason. What’s not to love?
For me, creating a vanilla slice was more about my childhood, back when pastry wasn’t evil, neither was dairy and vanilla slices were practically protein they had so much egg in them!!
I haven’t had your average vanilla slice in years without being disappointed. (May I note there are a couple of AWESOME bakeries in the Mornington peninsula who pride themselves on their ‘snot blocks’ and with good reason..they are not the norm however!)
SO, what to do? Create my own. Given that I do spend plenty of time in Mornington, but not enough to get my vanilla slice fix, this was the only solution. And of course, I only use the very finest of vanilla’s out there...you can get your fine vanilla in my brand new vanilla store.
So brace yourself kids, once you have ticked this one off your list, I am pretty sure it will get back on a new list. Whatever excuse you need...do it!
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- 2 Batches Chocolate Eclairs choux pastry or as found in EDC cookbook Recipe
- 750 Grams whole milk
- 6 eggs
- 80 Grams plain flour
- 150 Grams golden caster sugar
- 3-4 Teaspoons vanilla bean paste BUY
- 2 Teaspoons powdered gelatin
- 300 Grams cream
- Icing sugar to serve
- Frozen lingonberries or other fresh or frozen berries to serve
Pre-make your Choux pastry, one batch at a time. Bake each batch seperately by spreading onto the lined base of the tin you will use to assemble the vanilla slice. (We used 24cm x 32 cm rectangular tin.) Oven temp should be approx 200°C and it will take approx 35 minutes per sheet of pastry. Allow the pastry to continue to dry out in the turned off oven.
Set cooked pastry aside. The pastry can be made well in advance.
To make filling, place milk, eggs, flour, sugar, vanilla and gelatin into Thermomix bowl and cook 10 min/80°C/speed 4.
Cook 2 min/90°C/speed 4.
Cool slightly. Remove from Thermomix bowl into a standard bowl. Refrigerate until completely cold with a piece of baking paper pushed down onto the surface of the custard to prevent a skin forming.
When ready to assemble the slice, place cream into Thermomix bowl and whip 20–40 sec/Butterfly/speed 4 or until stiff peaks. Remove Butterfly. Add in the chilled custard mix and blend 4 sec/speed 6.
Place one piece of the Choux pastry into the lined base of your tin.Pour the custard on top.
Place the other piece of pastry on top of that and press slightly so that it adheres to the custard. You should have the smoother surface of the pastry on top if possible.
Allow to rest 24 hours.
Dust liberally with icing sugar and serve decorated with fruit of choice.
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