Of course! Creamy Vanilla Slice (often similar to a Mille-Feuille or Napoleon) is a classic dessert featuring layers of crisp, buttery puff pastry and a luxuriously smooth vanilla custard cream.
This recipe breaks it down into manageable steps for a stunning result.
The Ultimate Creamy Vanilla Slice
This recipe uses a cooked pastry cream for the best flavor and texture, stabilized with a little cornstarch to ensure perfect slices.
Prep Time: 30 minutes
Cook Time: 25 minutes (pastry) + 10 minutes (custard)
Chill Time: 4 hours (minimum, preferably overnight)
Servings: 9 large slices
Ingredients
For the Puff Pastry Layers:
· 1 sheet (about 8 oz / 225g) store-bought all-butter puff pastry, thawed according to package directions
· 1 tablespoon powdered sugar for dusting
For the Creamy Vanilla Custard:
· 2 cups (500ml) whole milk
· 1 cup (250ml) heavy cream (whipping cream)
· 1 vanilla bean, seeds scraped (or 2 teaspoons high-quality vanilla bean paste)
· 4 large egg yolks
· ¾ cup (150g) granulated sugar
· ⅓ cup (40g) cornstarch
· ¼ teaspoon salt
· 4 tablespoons (55g) unsalted butter, cut into small cubes
For the Simple Glaze (Optional):
· 1 cup (120g) powdered sugar
· 2-3 tablespoons milk or water
· ½ teaspoon vanilla extract
Instructions
Part 1: Preparing the Puff Pastry Layers
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll and Prick: Unfold the thawed puff pastry sheet onto a lightly floured surface. Roll it out gently to smooth any seams and create an even rectangle, about 9×9 inches. Transfer it to the prepared baking sheet.
- Dock and Bake: Using a fork, prick the pastry all over. This process, called “docking,” prevents it from puffing up too much. Place a second sheet of parchment paper on top of the pastry and then another baking sheet on top of that (this weights it down for flat, even layers).
- Bake: Bake for 20-25 minutes, or until the pastry is golden brown and crisp. Remove the top baking sheet and parchment paper for the last 5 minutes to allow the top to crisp up.
- Cool and Cut: Remove from the oven and immediately dust with the 1 tablespoon of powdered sugar (this will create a lovely little glaze as it melts). Let it cool completely on the baking sheet. Once cool, carefully slice the large pastry sheet in half to create two equal rectangles. Then, carefully slice each half horizontally through the middle to create four thin, flat layers. (This requires a gentle hand and a sharp serrated knife).
Part 2: Making the Creamy Vanilla Custard
- Heat Milk and Cream: In a medium saucepan, combine the whole milk, heavy cream, and the scraped seeds from the vanilla bean (or the vanilla bean paste). Heat over medium heat until it just begins to simmer. Remove from heat.
- Whisk Egg Mixture: In a separate, heat-proof bowl, whisk the egg yolks, granulated sugar, cornstarch, and salt together until it becomes thick, pale, and smooth.
- Temper the Eggs: While whisking the egg yolk mixture constantly, slowly and carefully drizzle in about 1 cup of the hot milk mixture. This gradual process “tempers” the eggs and prevents them from scrambling.
- Cook the Custard: Pour the now-warmed egg mixture back into the saucepan with the remaining milk. Return to medium heat and whisk constantly. The mixture will thicken noticeably within a few minutes. Once you see large bubbles breaking the surface, continue to cook and whisk for exactly 1 more minute to cook out the starchy taste from the cornstarch.
- Finish with Butter: Remove from heat and whisk in the cubed butter until completely melted and incorporated.
- Cool Slightly: Pour the hot custard into a clean bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let it cool at room temperature for about 30 minutes, then refrigerate for at least 1-2 hours until completely chilled and set.
Part 3: Assembling the Vanilla Slice
- Prepare Pan: Line a loaf pan or a small square dish (approx. 8×4 inches or 9×5 inches) with plastic wrap, leaving an overhang on all sides.
- Build Layers: Place one thin layer of the baked puff pastry in the bottom of the dish. It’s okay if it doesn’t fit perfectly; you can break pieces to fill the gaps.
- Add Custard: Spread one-third of the chilled vanilla custard evenly over the first pastry layer. Top with a second pastry layer, then another third of the custard. Repeat with the third pastry layer and the final third of the custard. Press the final (fourth) pastry layer on top gently.
- Chill Thoroughly: Cover the top with the overhanging plastic wrap. Refrigerate for at least 4 hours, but preferably overnight. This is crucial for the flavors to meld and for the slice to be firm enough to cut cleanly.
Part 4: Final Touches & Serving
- Make Glaze (Optional): Just before serving, whisk the powdered sugar, 2 tablespoons of milk/water, and vanilla extract until smooth. Add more liquid if needed for a drizzling consistency.
- Slice and Serve: Carefully lift the entire vanilla slice out of the pan using the plastic wrap. Place it on a cutting board. Drizzle with the simple glaze, if using. Using a sharp knife dipped in hot water and wiped dry, slice into portions. Wipe the knife clean between cuts for beautiful, clean layers.
Chef’s Tips for Success
· The Pastry Secret: The “weighting” method (using a second baking sheet) is the key to getting flat, crisp layers that are easy to assemble and cut.
· Custard Consistency: Don’t rush the chilling of the custard. It needs to be completely cold and set to support the pastry layers.
· Vanilla is Key: Using a real vanilla bean or high-quality paste makes a world of difference in flavor and gives you those beautiful little black specks.
· Make it a Mille-Feuille: For a more elegant presentation, assemble individual portions. Pipe the custard onto a small rectangle of pastry, top with another, and repeat.
· Storage: Keep the vanilla slice covered in the refrigerator for up to 3 days. The pastry will soften over time but will still be delicious.
Enjoy this truly divine and classic dessert