Vanilla Slice
Vanilla Slice
SERVES 4-8
THIS RECIPE IS AN ADAPTATION of the one used by Neil and Gwenda Robb and their sons at Bakery-Warrandyte.
1 1/8" x 11" x 13" sheet quick puff pastry, cut in half crosswise
4 oz. rolled fondant
4 cups milk
1 cup sugar
10 egg yolks
½ cup cornstarch
2 tbsp. vanilla extract
1. Preheat oven to 400º. Lay puff pastry sheets at leat 1" apart on a parchment paper-lined sheet pan and prick all over with a fork. Cover pastry with a sheet of parchment paper, then set another sheet pan on top of parchment paper, then set antoher sheet pan on top of paper to weight pastry down. Bake until pastry is golden brown and cooked through, about 40 minutes.
2, Meanwhile, roll fondant out between 2 large sheets of plastic wrap to a 1/16"-thick 6½" x 1" rectangle. Cover fondant with plastic wrap, then with a damp dish towel, and set aside.
3. Put milk and ½ cup of the sugar into a medium saucepan and bring to a simmer over medium-high heat, stirring often. Meanwhile, whisk egg yolks, cornstarch, and remaining sugar together in a large bowl until thick and pale. Gradually whisk one-third of the hot milk into the egg yolk mixture. Gradually whisk egg yolk-milk mixture into hot milk in pan. Whisking constantly, bring custard to a boil and cook until thick, 4-5 minutes. Pour custard into a bowl and stir in vanilla. Lay a sheet of plastic wrap directly on surface of custard and let cool until lukewarm.
4. Transfer hot pastry to cutting board; peel of parchment. Peel off 1 sheet of plastic wrap from fondant; lay fondant on top of 1 sheet of pastry, plastic side up; peel off plastic. Trim ragged edges. Let pastry cool.
5. Evenly spread 1"-thick layer of custard over remaining sheet of pastry. Set fondant-coated pastry, fondant side up, opn top of custard and gently press down slightly. Cover vanilla slice with plastic wrap and refrigerate until custard is set, at least 1 hour. Trim any ragged edges with a serrated knife, then cut pastry into 4-8 rectangles.
