Vanilla Slice

Simplified. You will need a piping bag.

Difficulty: Easy/Medium

Makes : 6 servings

Prep : 45mins

Cooking time : 1.5hr (+ 7hr refrigeration)

Creme Patissiere

• 250g milk
• 64g caster sugar
• 1/2 vanilla bean split in half; seeds scraped out
• 60g egg yolks
• 12g plain flour
• 12g corn flour
• 6g gelatin sheets, soaked in cold water
• 20g unsalted butter
• 200g whipped cream (35% fat content minimum)

Notes

1. Add milk, vanilla bean, and seeds to a small saucepan. Bring to almost a boil, set aside,
   cover, and allow infusing for an hour.
2. Beat the egg yolks and sugar until pale and slightly thickened. Whisk in the corn flour and flour.
3. Reheat milk until it almost boils. Gently and slowly whisks in milk into the egg mixture.
4. Place everything back onto the pan on medium-high heat, stirring continuously while ensuring the bottom doesn’t burn until everything has thickened and starts to boil. Take off heat.
5. Add drained gelatin and mix everything well together. Quickly whisk in butter.
6. Pass creme patissiere through a fine sieve and cover tightly in cling wrap. Refrigerate for 6 hours.
7. With a hand or stand mixer, beat creme patissiere until smooth. Add 1/3 whipped cream and whisk gently through. The remaining whipped cream gently fold through. Place into a piping bag and refrigerate for an hour.

Caramelized Puff Pastry Sheets

• 350g (approx.) store-bought butter puff pastry
• Caster sugar
• Icing sugar

Notes

1. Preheat oven 180°C/356°F.
2. Roll out pastry dough on a square piece of parchment paper, divide it in half and place the remaining dough back into the fridge to keep cool.
3. Dust with caster sugar evenly and very gently push sugar into the pastry dough with a rolling pin. Place the second sheet of parchment paper on the pastry dough, flip, and repeat the process.
4. Prick pastry dough several times with a fork and bake for 20-23 minutes or until puff and lightly golden. Note: the second parchment paper is not needed for the first baking process.
5. Place another baking paper on top of the pastry dough and put another sheet pan to weigh the pastry down. Bake for 15-20 minutes more until golden in color.
6. Remove the second pan, evenly scatter the top with icing sugar, crank up the oven to 200˚C/392°F and bake for another 2-3 minutes. Note: sugar can burn very quickly. Always keep an eye on the pastry during this last step!
7. While still warm, quickly cut 9cm by 9cm square sheets with a sharp knife. Split square pastry sheets in half by using a sharp, clean knife. Store sheets separated by small pieces of parchment paper in an airtight box until ready for use.
8. Repeat everything above with the second pastry sheet.

Assembly

• Icing sugar for dusting
• Finely grated 1-2 tonka bean(s) (not necessary)

Notes

1. Dust each pastry square liberally with icing sugar.
2. Add a small amount of pastry cream onto a plate and place a pastry square on the top.
3. Pipe three dollops of pastry cream in the center of the pastry sheet.
4. Add a second pastry sheet followed by three dollops of pastry cream.
5. Repeat this process once more, followed by the last pastry sheet.
6. Add finely grated tonka bean to finish.
7. Enjoy xx