French Vanilla Slice Recipe - Eatability (2024)

FAQs

How do you cut a vanilla slice without squashing it? ›

If you're cutting smaller slices, the custard is more likely to be squashed out, so use a small serrated knife. Cut with a sawing motion with the knife pointing down, slicing through the pastry without pressing downwards on it. Even better if you have an electric knife!

In summary, the difference between vanilla and French vanilla comes down to the addition of egg yolks and the custardization process, which gives French vanilla a richer, creamier taste and a slightly yellow color.

North End Bakehouse in Shepparton made history when they were awarded the two top prizes at Baking Association of Australia's (BAA) Baking Show on February 24. “They are now the official bakery that's has The Australia's Best Hot Cross Bun and The Australia's Best Vanilla Slice for 2024,” BAA stated.

However, the Bavarian Slice is a little more indulgent, and dare I say posher, than the slightly plainer custard slice with its layer of jam sat snugly beneath a creamier filling. The icing is also usually finished with the classic feathering pattern too.

Hot water is your friend

Be sure to dry the knife thoroughly, then cut your slices while the knife is still slightly warm to the touch. The warm knife will cut through the frosting like butter! The slices will be neat and clean, leaving all the frosting exactly where it's supposed to be.

Tip: If you're missing Lattice biscuits (like us), then turn. to SAO biscuits or Julie's Sugar Crackers. They're a. great alternative!

'thousand-sheets'), also known by the names Napoleon in North America, vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême.

A rose by any other name

Replacing the plain English name (vanilla slice, custard block) with an irreverent and outrageous moniker (“snot block” or “phlegm sandwich”) is standard practice in Australia, where informality and a lack of pretence are hallmarks of the vernacular.

Custard slice or vanilla slice is best eaten the day it's made because the custard will soften the puff pastry quickly. However, you can keep vanilla slice for 3-4 days in an airtight container in the fridge.

The key to cutting it without squishing the custard is to use a serrated knife (like a bread knife), first to gently cut back and forth through the icing and top layer of puff pastry, then switch to a sharp chef knife to cut through the custard and base pastry layer.

What do Victorians call a vanilla slice? ›

Australia's vanilla slice, a cherished local creation central to bakery culture in Victoria and popular at school tuckshops and rural eateries across the nation, is also known as a "snot block".

Mille-feuille (pronounced meel-foy) is a type of French pastry that is otherwise known as vanilla or custard slice. It is made from layers of thin puff pastry that is alternated with a cream filling and topped with a ganache.

A vanilla slice is usually a very thick slab of custard sandwiched between two thin puff sheets. A mille feuille is more decorative, could have multiple custard (or diplomat cream) layers and looks very sophisticated. It is one of the simplest things you can make with a puff sheet, yet looks so elegant!

Vanilla slice is a pastry comprising a thick layer of vanilla custard sandwiched between puff pastry and topped with icing sugar or thinly iced.

Cutting the slice - for best results, leave the slice in the fridge overnight and cut whilst still in the tin. Storing - vanilla custard slice can be stored in the fridge for 3-4 days, however the pastry layers will soften the longer the slice is in the fridge. Freezing - this slice is not suitable for freezing.

The key to cutting it without squishing the custard is to use a serrated knife (like a bread knife), first to gently cut back and forth through the icing and top layer of puff pastry, then switch to a sharp chef knife to cut through the custard and base pastry layer.