Saturday, 8 June 2013

Vanilla Custard Slice

Vanilla Custard Slice

Vanilla Custard Slice is one of my favourite pastry treats, it is made from puff pastry, raspberry jam, vanilla custard finished off with a generous topping of glacé icing. The whole process takes about 30 minutes and that's with around twenty minutes baking the puff pastry. Preparation is everything so for this bake you will need ready to roll puff pastry. While your puff pastry is baking make up your custard. After cooking the custard aid the cooling process by placing in a bain marie with running cold water. I used to make this Vanilla Custard Slice everyday when I worked in many small bakeries. Of course the puff pastry was made from scratch but we did have a pastry brake which is a massive time saver.

When putting your cold custard onto the pastry you can use a large spoon and a palette knife or you can pipe it on with a piping bag. It won't take you long to master this simple sweet flaky pastry delight. You can add decoration if you want, either chocolate or more jam zig zags with a piping bag, or drizzle.


This Vanilla Custard Slice will last about three days but you can freeze for up to a month. With practice you will get the quantities right, the custard needs a 1 inch gap from the edge of the puff pastry. It will squish out when biting into for the first time but that's par the course. For the glacé icing use around 240 grams icing sugar to about 2 to 3 tablespoons hot water.
Vanilla Custard Slice
Vanilla Custard Slice

Vanilla Custard Slice

Vanilla Custard Slice

Vanilla Custard Slice








Ingredients
500g Ready roll puff pastry (allow to thaw overnight from frozen)
1 pint cold custard (I used powdered with milk & sugar (cool completely before use))
2 to 3 tablespoons Raspberry jam
240g Icing sugar (To make glacé icing)

Directions

Step 1
Prepare your custard by following the brands instructions, you want to add a touch more custard powder so get a nice thick custard which will set well. Cool completely before using. Run cold water in a sink or put into a bain marie with cold running water.

Step 2
Now roll your puff pastry into two oblong or strips to around a half to 3 quarters of an inch thick. Trim off the excess and prick several times with a fork. Bake for around 20 minutes @ 200°C / 400°F / Gas Mark 6

Step 3
Once your puff pastry is completely cooled gently press down on the pastry then spread raspberry jam on the flat side of the base piece. Get a large spoon and dollop your custard on top of the raspberry jam on the base. Now spread some raspberry jam on the top piece leaving the flat upper piece for spreading the glace icing.

Step 4
Finish off the top with a layer of glacé icing, give the icing a quick flash in the microwave before spreading this will let it set better. Now put back into the fridge for around 30 minutes. Turn on the hot water tap and run a serrated knife under the hot water and begin cutting the custard vanilla slice with long fluient strokes.

Step 5
Before handing out to friends or family put it on a small plate as it does tend to get a bit messy, the finished taste is worth it though.

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