Vanilla slice gets a citrus update with a punchy yuzu custard in this modern spin on the Australian bakery classic. A beloved treat with many iterations, vanilla slice’s simple combination of textures and flavours makes it a pastry all-star.
Preheat oven to 200ËšC. Place puff on oven trays lined with baking paper, top with another sheet of baking paper followed by another tray on top. Prick all over with a fork, and bake, in batches if necessary, until golden (15-20 minutes). Cool on a wire rack. Using a serrated knife, trim edges so pastry fits into a 23cm-square cake tin.
2
For vanilla custard, combine sugar and cornflour in a saucepan over medium heat, add milk a little at a time, whisking until smooth. Add juice and vanilla seeds. Bring just to the boil, whisking until smooth and thick (6-8 minutes). Remove from heat, whisk in yolks, and butter and set aside.
3
Line a 23cm-square cake tin with baking paper, place a piece of pastry in base and pour over a third of the custard, level with a palette knife and top with another piece of pastry. Repeat with remaining custard and pastry. Stand for 2 hours or until set.
4
For icing, combine ingredients in a bowl and mix. Spread over slice and serve.
We prefer to use Carême puff pastry, which comes in 375gm sheets.
Yuzu juice is available from Japanese and Asian grocers. If unavailable, substitute lime juice.
This recipe also calls for cooling and setting (see method).
