Vanilla slice at home is easier than you think. The secret is good vanilla and patience while the custard sets.
This Australian classic has three layers. Crisp puff pastry on top and bottom. Thick vanilla custard in the middle. Sweet icing on top. The vanilla has to shine through all of it.
Use natural vanilla extract in your custard. Two teaspoons for a full batch. The custard is where the vanilla flavour lives. Don’t skimp here, you’ll taste the difference.
Make the custard first. Let it cool completely before assembly. Overnight in the fridge works well. Cold custard is easier to spread and holds its shape when you slice it.
Tip – buy good puff pastry or make your own if you’re really keen. Bake it until it’s properly golden. Underbaked pastry goes soggy fast.
Weekend baking project sorted.
Don’t forget to stock up on your Natural Vanilla Extract.
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