Here’s a detailed, step-by-step article for making Creamy Vanilla Slice with Flaky Puff Pastry:

Creamy Vanilla Slice with Flaky Puff Pastry: A Step-by-Step Guide

If you’ve ever craved a dessert that is light, indulgent, and delightfully creamy, the Vanilla Slice is a classic treat that hits all the right notes. With its crisp, flaky puff pastry layers and luscious vanilla custard, it’s a show-stopper for tea time, dessert tables, or any special occasion. Making this dessert from scratch may sound intimidating, but with a careful approach, anyone can master it. Here’s a detailed, step-by-step guide.

Ingredients

For the Puff Pastry Layers:

• 2 sheets of store-bought puff pastry (or homemade if preferred)
• 1 egg (for egg wash)
• 1 tablespoon water

For the Vanilla Custard:

• 500 ml (2 cups) whole milk
• 1 vanilla bean (split and seeds scraped) or 2 tsp pure vanilla extract
• 120 g (½ cup) granulated sugar
• 4 large egg yolks
• 40 g (3 tbsp) cornstarch
• 50 g (¼ cup) unsalted butter, cubed

For the Icing (optional):

• 100 g (¾ cup) powdered sugar
• 1–2 tbsp milk
• A few drops of vanilla extract

Equipment Needed:

• Baking tray
• Saucepan
• Whisk
• Mixing bowls
• Wooden spoon or silicone spatula
• Rolling pin (if puff pastry needs rolling)
• Sharp knife

Method

Step 1: Prepare the Puff Pastry

1. Preheat your oven to 200°C (390°F).
2. Roll out the puff pastry sheets to roughly 30 cm x 20 cm each on a lightly floured surface.
3. Place the sheets on a baking tray lined with parchment paper.
4. Prick the pastry all over with a fork to prevent excessive puffing.
5. Brush lightly with egg wash (1 egg beaten with 1 tablespoon water) for golden color.
6. Place a second sheet of parchment on top and another baking tray to keep the pastry flat.
7. Bake for 15–20 minutes until golden and crisp.
8. Remove from oven and allow to cool completely.

Step 2: Make the Vanilla Custard

1. In a saucepan, heat milk and vanilla bean seeds over medium heat until just boiling, then remove from heat.
2. In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
3. Gradually pour the hot milk into the egg mixture while whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over low-medium heat, stirring continuously until it thickens to a custard consistency.
5. Remove from heat and stir in butter until fully incorporated and smooth.
6. Cover with cling film directly on the surface of the custard to prevent a skin from forming. Let it cool to room temperature.

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