This recipe appears in The Weekend Table and it is very very special. The caramelised puff pastry is worth the fiddle. I promise you.
I am a total vanilla slice snob and have eaten them far and wide across this country. They were my favourite treat as a child, and I have fond memories of them at the school canteen. Can you imagine a school canteen serving these today?? Shock horror, and yet they are really not that bad when it comes to sugar content. (This is a huge tray, and will feed many, many people!)
I do make these for special occasions, and have made them on request as family birthday cakes. I look forward to hearing about your adventures in making this one! (Plus all the good feedback you get when you serve it!)
We love all of the recipes with Heilala Vanilla in them. Have you tried any of these?
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The Puff Pastry
- 180 Grams butter BUY
- 90 Grams ice cubes
- 200 Grams bakers or strong flour
- 1 Pinch pink salt flakes BUY
- 2 Tablespoons Vodka
- 1 Tablespoon raw caster sugar BUY
- 450 Grams full cream milk
- 300 Grams cream BUY
- 6 eggs
- 80 Grams plain flour BUY
- 150 Grams raw caster sugar BUY
- 3 Teaspoons vanilla bean paste BUY
- 2 Tablespoons flavourless gelatin
- 200 Grams icing sugar
- 50 Grams butter BUY
- 1 Teaspoon vanilla bean paste BUY
- a little milk
- 50 Grams chocolate pink (or other) chocolate, melted BUY
- freeze dried raspberries, crushed for garnish
The Puff Pastry;
Cut butter into pieces, place on a saucer and freeze for at least 30 minutes.
Place butter, ice cubes, bakers flour and salt into the Thermomix bowl. Chop 7 sec/speed 7.
Mix 5 sec/Reverse/speed 5.
Knead 3 min/Interval while adding the vodka through the hole in the lid.
Remove from bowl. Push together into a tight rectangle. Wrap in Silpat mat or parchment paper and refrigerate for about 30 minutes before proceeding.
Preheat oven to 180°C.
Roll dough into a large rectangle then fold over in thirds to make and envelope shape. Turn so the folded edge is towards you and repeat. Wrap and return to the fridge for 30 minutes. Repeat this 3 times or until you have a flexible sheet of pastry.
Now that the puff pastry is ready to use, roll it out into a large rectangle, a little more than double the size of the tin/container that you will be using to assemble the vanilla slice in. Place onto a lined oven tray and sprinkle with the sugar. Prick all over with a fork.
Bake for 15 minutes, then place a sheet of baking paper on top and place an oven tray on top of that with something heavy to weigh it down (weights, tins etc). This will flatten the pastry as it continues to cook. Cook for a further 25 minutes. Take the tray/tins off the top and let cool.
Line the tin/container that you will be using to assemble the vanilla slice in with baking paper. You want it to overhang to help with removing the vanilla slice once set.
Cut the puff pastry in half to fit. Place one half in the bottom of tin/container. You can do this part a day or more ahead of making the custard.
Place all custard ingredients into the Thermomix bowl and cook 10 min/80°C/speed 4.
Cook 2 min/90°C/speed 4. Cool slightly before proceeding.
Pour the custard on top of the pastry, then place the other half of pastry on top. Cover and refrigerate overnight.
Place all ingredients except melted chocolate into the Thermomix bowl and blend 10 sec/speed 4. Add either more milk or sugar if you are not happy with the consistency. It should be easy to pour and spread. Add melted chocolate when it is cool enough to not melt your butter. Blend 10 sec/speed 4.
Spread onto the top layer of your Vanilla Slice with generous swirls. It is best to ice the vanilla slice just before serving for ease of cutting. Dust with freeze dried fruit if desired.
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