information overload frank...Quote:
Originally Posted by Tank
:D:D:D:D
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information overload frank...Quote:
Originally Posted by Tank
:D:D:D:D
Vanilla Slices are a part of life one shouldn't be without :D
Ah the old Vanilla slice Thread...
Since this started, and I had a winge about custard slices, I found my local bakery made both kinds, so bingo well happy, and the cream ones are a huge hit so they say, have been for years. and m:pade by a Chinese man too...
The answer is, of course, one bite at a time. This is a recipe that works for us, Bob [ from the net]
https://www.aulro.com/afvb/images/im...012/12/182.jpg
delicious.
Sourcedelicious. - September 2002 , Page 97
Recipe by Valli Little
Photography by Ben Dearnley
- Ingredients
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- https://www.aulro.com/afvb/images/im...012/12/183.jpg2 bought puff pastry sheets
- https://www.aulro.com/afvb/images/im...012/12/183.jpg250ml (1 cup) milk
- https://www.aulro.com/afvb/images/im...012/12/183.jpg1 vanilla bean, split
- https://www.aulro.com/afvb/images/im...012/12/183.jpg3/4 cup cornflour
- https://www.aulro.com/afvb/images/im...012/12/183.jpg1/2 cup custard powder
- https://www.aulro.com/afvb/images/im...012/12/183.jpg220g (1 cup) caster sugar
- https://www.aulro.com/afvb/images/im...012/12/183.jpg750ml (3 cups) thickened cream
- https://www.aulro.com/afvb/images/im...012/12/183.jpg50g unsalted butter
- https://www.aulro.com/afvb/images/im...012/12/183.jpg3 egg yolks
- https://www.aulro.com/afvb/images/im...012/12/183.jpgIcing sugar, to dust
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- Method
- Notes
- Step 1 Preheat oven to 210°C. Line a 23cm square pan with aluminium foil, so that the foil comes up over the sides (this allows you to lift out the slice).
- Step 2 Place each pastry sheet on a baking tray lined with non-stick baking paper, then bake for 8-10 minutes or until golden brown. Set aside to cool. Once cool, place 1 pastry sheet, cooked-side up, in bottom of pan. (You may need to trim it slightly to fit.)
- Step 3 Place milk in a pan over medium heat. Scrape in vanilla seeds and add bean too. Warm gently, then set aside for 10 minutes.
- Step 4 Place cornflour, custard powder and caster sugar in a pan. Strain milk, discarding bean, into pan with cornflour and whisk until smooth. Add cream, then return to heat, stirring constantly, over low heat until the mixture thickens and boils. Add butter, stirring well to combine, then remove from heat and whisk in egg yolks, one at a time, until smooth. Pour into pastry-lined pan and set aside to cool slightly before placing other piece of pastry, cooked-side up, on top. Refrigerate overnight.
- Step 5 Remove from pan, cut into squares and dust with icing sugar.
mmmm that looks yummy!!!
might have a crack at that
I'm not far away, let me know if you want a hand with testing in future, am willing to put my body on the line to make sure they are fit for consumption.Quote:
Originally Posted by bob10
Jeez I haven't had a vanilla slice since just after I got braces as a kid.
I'd just eat it with my hands, bite as best as I could into it. Of course I could never open my mouth wide enough, but there's a bit of Terrier in everybody.
OK, knock with your elbows, Bob:DQuote:
Originally Posted by Debacle
Well I'm sitting here drooling now, with all this talk of vanilla slices. And all I've got to look forward to is the second half of the raspberry, blackcurrant and chocolate gateaux I made on Boxing Day.
Vanilla slices - take the top off and scoff the rest. Guaranteed no respiratory distress from inhaled icing sugar, and little chance of dumping half a litre of custard in your lap and looking like you have a pus filled belly button. :D
Seems down south of the border (at least in NSW) vanilla slices have passionfruit icing on top instead of icing sugar, but can still choke by inhaling flaky pastry bits.
I remember when i was a kid, Mum used to make vanilla slices using Arnott's Sao biscuits top and bottom and only about an inch of custard, much easier to eat, but I had teeth back then, regards Frank.