This vanilla slice is one of those desserts that looks elegant and tastes absolutely delicious. The contrast between the delicate crunch of the pastry and the silky vanilla cream is what makes this dessert irresistible.
INGREDIENTS YOU WILL NEED
For the puff pastry
Flour: Use all-purpose flour to make the Rough puff pastry for this Vanilla slice recipe.
Butter: Cold, unsalted butter creates flaky layers. Keeping it cold is essential for achieving that crisp texture.
Sugar and salt: A small amount of sugar adds subtle sweetness, while salt enhances the overall flavor.
Ice water: Helps bring the dough together without warming the butter.
For the Pastry Cream
Egg yolks: I always use egg yolks to make the Pastry Cream, giving it an extra luxurious texture and rich flavor.
Milk: Whole milk gives the cream a smooth, full-bodied texture.
Cornstarch: Thickens the pastry cream and ensures clean slices.
Vanilla extract: The star flavor, use a good-quality extract for the best result.
Butter: Adds silkiness, shine and stability to the finished cream.
Heavy cream and powdered sugar: Whipped together and folded into the chilled pastry cream to create a lighter texture.
COOKING TIPS
Keep everything cold: Cold butter is key for flaky pastry layers. If the dough softens too much, chill it before baking.
Do not overwork the dough: Press and fold gently to maintain visible butter pieces, which create flakiness.
Cook the pastry cream fully: Once thickened, cook for an additional minute or two to remove any starchy taste.
Chill before slicing: Refrigerating for several hours allows the layers to set and makes cutting easier.
Use a serrated knife: This helps cut through the crisp pastry without crushing the cream layer.
HOW TO MAKE VANILLA SLICES
Make the pastry cream: Whisk together the sugar, salt, and cornstarch, then add the egg yolks, milk, and vanilla. Cook over medium heat, stirring constantly, until thick and smooth. Stir in the butter, then chill completely in a bowl in the fridge with plastic wrap pressed directly against the surface of the custard.
Prepare the dough: Combine the dry ingredients. Then add the butter and work the mixture with your hands until all the butter is incorporated into the flour and some large chunks remain visible. Then, gradually add ice water until the dough comes together. Roll and perform a book-fold to create layers, then chill until firm.
Bake the pastry: Roll the chilled dough into squares slightly larger than the final size to allow for shrinkage. Bake until golden brown, then trim to neat squares while still warm.
Lighten the cream: Whip heavy cream with powdered sugar to stiff peaks. Whip the chilled pastry cream until smooth, then gently fold in the whipped cream until fully combined.
Assemble: Spread the entire cream filling over one pastry layer, top with the second layer, and gently press. Chill for at least 6 hours or overnight to set. Slice carefully and dust with powdered sugar before serving.
If you're looking for more vanilla dessert recipes, you may like this Vanilla cake, this Vanilla bean ice cream, or these Profiteroles.
STORING TIPS
Vanilla slices should be stored covered in the refrigerator for up to 4 days. The pastry will gradually soften as it sits in the fridge, but the flavor remains delicious. For the best texture contrast between crisp pastry and creamy filling, serve within the first 24 hours.
Freezing is not recommended, as the cream filling can separate and the pastry may lose its crispness once thawed.
Recipe card
Vanilla Slice
Equipment
- Digital kitchen scale
- Saucepan
- Rubber spatula
- 2 Parchment paper
- 3 Mixing bowl
- Rolling Pin
- Hand mixer
- Whisk
Ingredients
Pastry Cream
- 100 g white granulated sugar
- 35 g cornstarch
- Pinch of salt
- 400 ml whole milk
- 120 g egg yolks about 6 large egg yolks
- 1 ½ teaspoon vanilla extract
- Pinch of salt
- 50 g unsalted butter
- 50 ml heavy whipping cream
- 1 tablespoon powdered sugar
The Dough (You can also use 2 sheets store-bought puff pastry)
- 150 g all-purpose flour
- 1 teaspoon salt
- 2 teaspoon white granulated sugar
- 150 g unsalted butter diced into 1-inch (2.5 cm) cubes and kept cold
- 70 ml ice water more or less as needed
- Powdered sugar for dusting optional
Instructions
Pastry Cream
- In a saucepan, whisk together the sugar, salt and cornstarch. Add the egg yolks, milk and vanilla extract, and mix well.
- Transfer the mixture to a saucepan and heat over medium heat, stirring constantly.
- Once it reaches a pudding-like consistency, cook for 1 to 2 minutes, until no raw starchy taste remains.
- Remove from the heat and whisk in the butter until fully melted and incorporated.
- Transfer to a clean bowl and cover with plastic wrap pressed directly against the surface to prevent a skin from forming. Refrigerate until completely cold.
The Dough
- In a large bowl, combine the flour, salt, and sugar.
- Add the butter cubes to the flour. Work the mixture with your hands until all the butter is incorporated into the flour and some large chunks remain visible.
- Add a couple of tablespoons of water and mix until absorbed. Repeat until the dough comes together and is no longer crumbly. Do not knead, press and squeeze the mixture gently to bring it together. You may need slightly more or less water, so add it gradually until the dough forms.
- Place the dough on a floured surface and roll it into a rectangle. Fold the top and bottom edges toward the center, leaving a small gap between them. Fold in half again to form a book shape (called a book-fold). Wrap in plastic wrap and refrigerate until firm.
Baking and Assembling
- Preheat the oven to 400F (205C). Prepare a baking sheet and two pieces of parchment paper.
- Divide the chilled dough into two equal portions. Roll out one portion on a floured surface, or directly on floured parchment paper, into an 11 x 11 inch (28 x 28 cm) square. The dough will shrink during baking, so it needs to be rolled slightly larger than the final size.
- Bake for 12 to 15 minutes, or until golden brown. Allow to cool for 10 minutes, then use a pizza cutter or sharp knife to trim it into a 9 x 9 inch (23 x 23 cm) square.
- Repeat with the second portion of dough so you have two squares.
- Whip the heavy cream with the powdered sugar to stiff peaks. Using the same mixer, whip the chilled pastry cream until smooth.
- Fold the whipped cream into the pastry cream with a rubber spatula until fully combined.
- To assemble, place one layer of pastry on a plate or serving board. Spread all of the pastry cream evenly on top using an offset spatula. Place the second pastry square on top and gently press from the center toward the corners. If some cream oozes out, do not worry. Run an offset spatula along the sides to push the cream back in and fill any empty spots, especially around the corners.
- Tightly cover the top and sides with plastic wrap and refrigerate for 6 hours or overnight.
- Remove from the fridge and cut into 9 squares using a serrated knife. The cream will still be soft, so cut carefully.
- Dust with powdered sugar, if desired, and serve. This dessert is not meant to be eaten while held in your hand. No matter how stable the cream is, once, the cream will ooze out. So enjoy it on a plate, it will be a mess, but a delicious one.
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