Creamy Vanilla Slice Flaky Pastry (Print Version)
# Ingredients:
→ Puff Pastry
01 -
2 sheets (490g) puff pastry, thawed
→ Vanilla Bean Custard
02 -
⅔ cup (133g) granulated sugar
03 -
½ cup (60g) cornstarch
04 -
¼ teaspoon kosher salt
05 -
3½ cups (830ml) whole milk, warm
06 -
6 large egg yolks, room temperature
07 -
1 vanilla bean, split and seeds scraped (or 2 teaspoons vanilla bean paste)
08 -
4 tablespoons (60g) cold unsalted butter, cubed
→ Finishing
09 -
Powdered sugar, for dusting
# Instructions:
01 -
Preheat oven to 200°C. Line two baking trays with parchment paper. Roll out puff pastry sheets to approximately 23×23cm. Prick all over with a fork to prevent excessive puffing. Place pastry sheets on trays, cover with another sheet of parchment and place a second tray on top to weigh down.
02 -
Bake for 35-45 minutes, until golden brown and crisp. Check at 30 minutes for color development. Once baked, remove from oven and cool completely.
03 -
Using a serrated knife, carefully trim the cooled pastry edges to fit a 20×20cm square pan. For precision, place the pan on top of pastry as a guide without pressing down.
04 -
In a medium saucepan, whisk together granulated sugar, cornstarch, and kosher salt. Add egg yolks and whisk until thoroughly combined into a smooth mixture.
05 -
In a separate saucepan, warm the whole milk over medium heat until steaming but not boiling.
06 -
Slowly pour 240ml of warm milk into the sugar-egg mixture, whisking continuously. Then gradually pour this tempered mixture back into the remaining warm milk, whisking until fully incorporated.
07 -
Continue cooking over medium heat, whisking constantly, until the mixture thickens and begins to bubble, approximately 5-7 minutes. Remove from heat, then stir in vanilla bean seeds and cold butter cubes. Whisk until butter is completely melted and incorporated.
08 -
Line the 20×20cm pan with aluminum foil, ensuring enough overhang for easy removal later. Place one sheet of cooked puff pastry on the bottom. Pour the warm custard on top (optionally strain through a sieve for extra smoothness), then use a spatula to create an even layer. Place the second pastry sheet on top, gently pressing down to adhere. Cover tightly and refrigerate for at least 4 hours or overnight.
09 -
Using the foil overhang, carefully lift the vanilla slice from the pan. Transfer to a cutting board and use a serrated knife to cut into 9 larger or 16 smaller squares. For clean cuts, score the top pastry first and wipe the blade between cuts. Dust generously with powdered sugar before serving.
# Notes:
01 -
For extra smooth custard, strain through a fine-mesh sieve before pouring over the pastry base
02 -
The vanilla slice tastes best when fully chilled, and flavors develop more deeply overnight