Classic Vanilla Slice

Classic Vanilla Slice is one of those desserts that makes you really appreciate how simple desserts can be absolute stunners! This dessert is all about two things. A thick layer of vanilla bean speckled custard sandwiched between two buttery puff pastry layers. Dusted with powdered sugar and ready for you to dig into. Classic never tasted so good!

Nick’s favourite thing…

Where do I even start? I mean just look at the photos! Those vanilla bean specs in the custard? Divine! The best ever vanilla dessert and one of my personal favourites!

Sorry about the out-of-sharpness of this photo! Still getting used to my new camera! haha

What does Classic Vanilla Slice taste like?

Let me break it down. And there are only 2 big main elements in this dessert.

Pastry – it’s flaky, butter and crispy. And it stays crispy! I used the Pampas brand butter puff pastry. Nothing beats it. Those crispy layers of pastry on top and bottom contrast to the silky smooth custard!

Vanilla Custard – the custard is silky smooth. My absolute favourite thing about it is the egg that sets it. There’s a lot of egg yolks in this recipe. If you’re looking for ideas on ways to use the egg whites, why not try my macarons? Or this pavlova recipe!

What are the ingredients I need?

Butter puff pastry – I used the pampas brand one from Coles and Safeway and I used the butter puff pastry. I found it had a much nicer texture. It went more evenly golden and tasted nicer. But you can use regular puff pastry sheets. I wouldn’t recommend using the low fat ones.

Caster Sugar – Sometimes also known as superfine sugar.

Corn starch – This will help thicken up and set the custard in the recipe.

Egg yolks – This will also help thicken up the custard, but it will help add flavour as well.

Whole milk – I used regular whole milk for this recipe. You can use skim if you like.

Vanilla bean paste – Make sure you use really good quality vanilla in this recipe. This recipe is all about the vanilla! I used a very small amount, but because it’s good quality, a little goes a long way. In it place you can use regular vanilla extract or even real vanilla beans which will also give you that nice, speckled vanilla bean look which is what I love about this recipe visually.

Unsalted butter – Make sure you’re using chilled butter. Chilled butter will allow the butter to melt into the custard more slowly while it’s hot and prevent it from melting too quickly which can result in it splitting or just becoming a pool of melted butter that creates a mess.

Powdered sugar – also known as icing sugar.

What can I do with my leftover egg whites?

Can I suggest making a delicious meringue? Or maybe a pavlova? I have a delicious one here that you can try!

Let’s go through each step.

Pastry

1. Add the frozen puff pastry on two baking trays lined with baking paper.
2. Allow to thaw before using a fork to prick holes on top.

3. Place another sheet of baking paper on top and another baking tray on top of that. Bake for 20 minutes or until golden. Once baked allow to cool down completely.
4. Gently place a 9-inch baking tin on top of one of the baked sheets. Use a serrated knife to gently score and cut down the pastry to the size of the bottom of the baking tray. Do the same with the other pastry sheet and the top of the baking tray. Sometimes baking trays can be a different size on the bottom and top.

Vanilla Custard

1. Add the sugar and corn starch to a large heat proof bowl. Use a whisk to combine.
2. Add the egg yolks and whisk to combine.

3. Add 1/2 cup of the hot milk and whisk to combine. Then add the remaining milk and vanilla bean paste and whisk.
4. Pour the mixture into a large saucepan.

5. Whisk on medium high heat until it thickens. About 5-6 minutes.
6. Once thickened, take off the heat and add the butter.

7. Whisk until the butter is melted and well combined.

Let’s put it together!

1. Line the bottom and sides of the baking tray with baking paper.
2. Place the smaller pastry sheet in the bottom.

3. Run the custard through a sieve on top of the pastry.
4. Use a spatula to smoothen out flat.

5. Place the second pastry sheet on top. Place in the fridge to chill for 2 hours or overnight.

How to cut it!

1. Gently lift the vanilla slice out of the baking tin. Place on a chopping board.
2. You want to use a sharp serrated knife. That’s important. Gently score the pastry by running it on top of the vanilla slice.

3. Once you score through the top pastry layer cut the rest of the slice in one motion all the way to the bottom.
4. Carefully wipe the knife clean before making the next cut. Finish with a dusting of powdered sugar and serve.

My Top Tips!

• When slicing the vanilla slice, make sure you do it slowly. Gently score the pastry with a serrated knife. Then make the full slice in one go.
• Dust with powdered sugar after the vanilla slices have been cut. I just feel it results in a much nicer looking and neater vanilla slice.

Other Recipes You Might Like! 

• French Fruit Tart https://thescranline.com/french-fruit-tart/
• Tim Tam Tart https://thescranline.com/tim-tam-tart/
• Paris Brest Cupcakes https://thescranline.com/paris-brest-cupcakes/

Make sure to follow me on social media!

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I hope you guys enjoyed this simple but delicious Classic Vanilla Slice recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

Classic Vanilla Slice

Serves 9

4.5 from 60 votes

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 4 hrs

Course: Dessert

Cuisine: American

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Ingredients

Pastry

• ▢ 2 sheets butter puff pastry, frozen

Vanilla Custard

• ▢ 1/2 cup caster sugar
• ▢ 1/3 cup corn starch
• ▢ 8 egg yolks
• ▢ 3 cups milk, hot
• ▢ 2 tsp vanilla bean paste
• ▢ 1/2 cup unsalted butter
• ▢ 1/4 cup powdered sugar

US Customary - Metric

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Instructions

Pastry

• Preheat an oven to 150°C / 300°F. Add the frozen puff pastry on two baking trays lined with baking paper. Allow to thaw before using a fork to prick holes on top. Place another sheet of baking paper on top and another baking tray on top of that. Bake for 20 minutes or until golden.
• Once baked allow to cool down completely. Gently place a 9-inch baking tin on top of one of the baked sheets. Use a serrated knife to gently score and cut down the pastry to the size of the bottom of the baking tray. Do the same with the other pastry sheet and the top of the baking tray. Sometimes baking trays can be a different size on the bottom and top.

Vanilla Custard

• Add the sugar and corn starch to a large heat proof bowl. Use a whisk to combine. Add the egg yolks and whisk to combine. Add 1/2cup of the hot milk and whisk to combine. Then add the remaining milk and vanilla bean paste and whisk.
• Pour the mixture into a large saucepan and whisk on medium high heat until it thickens. About 5-6 minutes. Once thickened, take off the heat and add the butter. Whisk until the butter is melted and well combined.

Let's Put It Together!

• Line the bottom and sides of the baking tray with baking paper and place the smaller pastry sheet in the bottom. Run the custard through a sieve on top of the pastry. Use a spatula to smoothen out flat. Place the second pastry sheet on top. Place in the fridge to chill for 2 hours overnight.

How To Cut It!

• Gently lift the vanilla slice out of the baking tin. Place on a chopping board.
• You want to use a sharp serrated knife. That’s important.Gently score the pastry by running it on top of the vanilla slice. Once you score through the top pastry layer cut the rest of the slice in one motion all the way to the bottom. Carefully wipe the knife clean before making the next cut. Finish with a dusting of powdered sugar and serve.

Notes

Storage

This Vanilla Slice can be stored in an airtight container for up to three days.

Nutrition

Calories : 560kcal

Carbonhydrates: 39g

Protein: 9g

Fat: 38g

Saturated Fat: 15g

Polyunsaturated Fat: 4g

Monounsaturated Fat : 17g

Trans Fat : 1g

Cholesterol: 209mg

Sodium: 181mg

Potassium : 178mg

Fiber: 1g

Sugar : 10g

Vitamin A: 678IU

Calcium: 122mg

Iron: 2mg

Nutrition Disclosure