Vanilla Slice Recipe
Rich, velvety custard sandwiched between flaky pastry layers, topped with a sweet icing glaze that delivers the perfect balance of smooth creaminess and delicate crunch.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">2 sheets ready-rolled puff pastry, thawed</li><li class="ingredients-single-item">750ml full-fat milk</li><li class="ingredients-single-item">250ml cream</li><li class="ingredients-single-item">1 vanilla bean, split and seeds scraped (or 2 tsp vanilla bean paste)</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">60g cornflour</li><li class="ingredients-single-item">4 egg yolks</li><li class="ingredients-single-item">40g unsalted butter</li><li class="ingredients-single-item">For the icing:</li><li class="ingredients-single-item">240g icing sugar, sifted</li><li class="ingredients-single-item">30g unsalted butter, melted</li><li class="ingredients-single-item">2 tbsp boiling water</li><li class="ingredients-single-item">1 tsp vanilla extract</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm square baking tin</li><li class="equipment-single-item">Baking paper</li><li class="equipment-single-item">Heavy-based saucepan</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Weights for blind baking (rice or baking beans)</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C fan-forced. Line a baking tray with baking paper and place the first sheet of puff pastry on it. Prick all over with a fork (this prevents excessive rising) and place another sheet of baking paper on top, then another baking tray to weigh it down. Bake for 15 minutes, then remove the top tray and paper, and bake for another 5 minutes until golden brown and crisp. Repeat with the second sheet of pastry. Allow both to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Line your square baking tin with baking paper, ensuring paper extends up all sides (this will help you lift the slice out later). Place one pastry sheet at the bottom, trimming if necessary to fit snugly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the custard, combine milk, cream, and vanilla bean (including seeds) in a heavy-based saucepan over medium heat. Bring almost to a simmer (small bubbles around the edge), then remove from heat. The slow heating allows the vanilla to fully infuse the dairy, creating a richer flavor profile.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large heatproof bowl, whisk together sugar, cornflour, and egg yolks until pale and thick. This mixture will act as both thickener and enrichment for your custard.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. This technique, called tempering, slowly brings up the temperature of the eggs without cooking them.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Return the entire mixture to the saucepan and cook over medium heat, whisking continuously, for 4-5 minutes until very thick and glossy. The custard should heavily coat the back of a spoon and when you draw your finger through it, it should hold a clear line. This thickness is crucial for your slice to set properly and hold its shape when cut.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from heat and whisk in the butter until completely incorporated. The butter adds a silky texture and richness to the custard. If using vanilla extract instead of bean, add it now. Remove vanilla bean pod if used.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the hot custard immediately over the pastry in the prepared tin. Working quickly, place the second sheet of pastry on top, pressing down gently to ensure it makes contact with the custard. Refrigerate for at least 3 hours, preferably overnight, to allow the custard to set completely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the icing, sift the icing sugar into a bowl, add the melted butter, boiling water, and vanilla extract. Mix until smooth and glossy. The icing should be thick but spreadable – add a few more drops of hot water if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the slice is completely set, lift it out of the tin using the baking paper. Spread the icing evenly over the top pastry using an offset spatula, working quickly as it sets fast. Allow the icing to set for 20 minutes at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For clean slices, use a large sharp knife dipped in hot water and wiped dry between cuts. This prevents the icing from cracking and gives you neat edges. Cut into 9 equal squares and serve. The vanilla slice can be stored in an airtight container in the refrigerator for up to 3 days, though the pastry will gradually soften.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does my custard slice become soggy so quickly?
Soggy vanilla slices typically result from underbaked pastry, custard that's too thin, or slices stored incorrectly. Ensure you bake pastry until completely crisp, cook custard until very thick, and store in an airtight container with minimal handling to maintain the contrast between crisp pastry and set custard.
What's the secret to cutting clean slices without crushing the layers?
For perfect cuts, refrigerate the slice until completely set (preferably overnight), use a large sharp knife dipped in hot water and wiped clean between each cut, and apply firm downward pressure rather than sawing. This prevents the pastry from shattering and the custard from squeezing out.
How does the Australian vanilla slice differ from French mille-feuille?
While both desserts feature puff pastry layers, the Australian vanilla slice uses a thicker, sturdier custard set between just two pastry sheets with a simple icing glaze. Traditional French mille-feuille has multiple thin pastry layers, lighter pastry cream, and often features a marbled icing top.
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