Best vanilla slice recipe
Who can resist a vanilla slice and especially one that’s home-made? Follow this vanilla slice recipe from Le Petit Gateau and impress your family and friends with this melt-in-your mouth combo of crisp pastry and creamy custard.
In its most sophisticated form it’s a mille-feuille, a delicately layered custard and pastry dessert that originates from France. The Australian version, found in roadside cafes across the land, is often more robust: a solid slab of custard that’s sandwiched between two sheets of pastry with a shiny white fondant on top. It’s delicious whether you eat it out of a paper bag or off a plate - no fork required.
Cafes all over Victoria claim that they make “the best vanilla slice”, with Sharp’s Bakery in the Victorian town of Birchip winning the Great Australian Vanilla Slice Triumph this year. But perhaps the best vanilla slice ever will be made in your own home?
This recipe from RACV’s award-winning chefs at Le Petit Gateau patisserie - where you’ll find cakes and tarts for every occasion - takes time but it’s worth the effort. It’s more akin to the layered mille feuille than the basic “snot block”. If you’re up for a challenge, see our recipe for puff pastry and make that from scratch as well.
If you buy the puff pastry from the supermarket, Le Petit Gateau Executive Pastry Chef Amit Sinha suggests you buy the best quality puff pastry sheet you can find. Bake the pastry sheets at about 180 degrees for 20-30 minutes. Keep an eye on them to make sure they don’t burn. You should be able to find the liquid/pouring fondant for the icing at the supermarket as well. Otherwise, dust your irresistable creations with icing sugar.
If you love creamy textures and lemony flavours, Le Petit Gateau shows you how to make an amazing lemon tart.