French Vanilla Slice Recipe - Eatability (2024)

FAQs

Why didn t my vanilla slice set? ›

To ensure your vanilla slice sets properly, be sure to boil the custard for at least a minute, stirring constantly. Set in the fridge for at least 6 hours (preferably overnight) before slicing. Find it hard to cut your vanilla slice? A perfect cut starts with perfectly set custard.

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!

However the “right way” involved turning the dessert on its side before taking to it with a knife, ensuring the vanilla slice remains intact. Social media users were stunned by the revelation, but many joked they'd never thought about cutting the dessert before. “Why are you cutting a vanilla slice?

This is the second year in a row that North End Bakehouse has taken home the gold for the country's best vanilla slice. And while the bakery missed out on a prize for its traditional hot cross buns last year after winning in 2021 and 2022, it returned to form with a vengeance this year.

Using a Thickening Agent

Add the mixture into your custard ingredients as they cook on the stove. Use cornstarch as an alternative to flour. Cornstarch, like flour, requires cold water as a mixing agent. For 1 cup (240 mL) of custard, use 1 tablespoon (7.5 g) of cornstarch mixed with 1 tablespoon (15 mL) of cold water.

You only need 2 ingredients for homemade vanilla extract: vanilla beans and vodka. Let the vanilla beans infuse the vodka for as little as 8 weeks, but for optimal flavor, wait at least 6-12 months before using. Homemade vanilla is more cost efficient than store-bought options.

For best results, leave the slice in the fridge overnight and cut whilst still in the tin. Use a small sharp serrated knife and cut through only the top pastry layer. Then use a large sharp knife to gently press down through the custard and pastry base layer.

The main difference between vanilla and French vanilla is the addition of egg yolks and the custardization process. French vanilla has a richer, creamier taste and a slightly yellow color, while regular vanilla has a more basic flavor and a white or off-white color.

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 mille-feuille (French pronunciation: [mil fœj], "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.

What is the difference between custard square and vanilla slice? ›

Often also called Vanilla Slice in Australia, Custard square is two layers of puff pastry, surrounding a creamy, smooth custard. The whole thing is then topped off with a vanilla bean icing. It's a New Zealand Classic, and something I always used to get from the bakery growing up.

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

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.

Keep an eye on the heat when cooking the custard - too low and it won't thicken, too high and you'll have scrambled eggs.

Runny pastry cream most often comes from undercooking the egg yolk mixture. If you remove it from the heat too soon, the amylase in the egg yolks won't break down and will prevent the cream from fully setting. If you find your crème pâtissière is too thin, return to heat and bring to a boil over medium heat to thicken.

The “Unable to Query or Check balance” error message usually occurs after you have inputted an invalid code or your gift card has not been properly activated.

The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.