Celebrating 25 years at Bettys Cookery School :Vanilla Slices
Celebrating 25 years at Bettys Cookery School: Vanilla Slices
As Bettys Cookery School marks 25 years of inspiring home bakers and food lovers, we’re delighted to celebrate with one of our most cherished classics – the elegant and irresistible Vanilla Slice. Delicate layers of golden, flaky puff pastry paired with smooth, rich vanilla custard have long made this a firm favourite in our cafés, and a highlight for many who step into our kitchens to learn the craft.
For the Vanilla Custard
- Makes 4
- 6g leaf gelatine
- 6 medium eggs (100g of yolk only)
- 80g icing sugar
- 15g cornflour
- 225ml whole milk
- ½ fresh vanilla pod (split &mps; seeds removed)
- 20g butter
- 200ml double cream (lightly whipped)
Ingredients
Method
- Step 1:Line a 2lb tin with cling film – Make a template of the top diameter ready for the puff pastry.
- Step 2:In a jug whisk together the egg yolks, icing sugar and cornflour to make a paste.
- Step 3:Pour the milk, vanilla pod and seeds into a heavy based pan. Gently bring to scalding point over a low heat.
- Step 4:Once the mixture has reached scalding point pour the milk into the egg paste, whisking constantly until smooth.
- Step 5:In a clean pan pour the mixture and cook gently over a medium heat, whisking constantly. The mixture will gradually begin to thicken.
- Step 6:Place the gelatine leaves into a bowl of cold water to soak. For a few moments.
- Step 7:Remove from the heat and squeeze out the excess water then add the gelatine in to the custard, then butter, stir well until mixed. Place into a chilled metal bowl Place a piece of cling film on the surface of the mixture and set aside to cool a little. You may need to place this in a fridge but keep monitoring to ensure it does not over set.
- Step 8:In a second large metal bowl whipped the double cream, to soft peek move to one side of the bowl. Remove the cling film from the cool custard’s Add the cream bowl use the balloon whisks to fold the mixture.
- Step 9:Add the custard into your 2lb loaf tin and refrigerate for a minimum of 2-4 hours.
Sweet Puff Pastry
- 20g icing sugar
- 300g puff pastry
Ingredients
Method
- Step 1:Preheat oven to 210ºC (fan assisted).
- Step 2:Generously dust the work surface with icing sugar. Pin out the puff pastry into a large rectangle, the size of an A4 piece of paper. 3 times the size of the template.
- Step 3:Transfer the pastry rectangle to a baking sheet lined with parchment paper. Place another piece of parchment paper on top followed by another baking sheet, sandwiching the pastry.
- Step 4:Bake in the preheated oven to bake for 15-20 minutes.
- Step 5:uncovered, for a further 5 minutes if required or until the pastry is golden brown.
- Step 6:Once the pastry has baked, place on a wire rack to cool.
- Step 7:Once cooled, cut the pastry into 3 rectangles, using the template of a 2lb loaf tin. 1 is for spare.
- Step 8:One rectangle will become the pastry base, and the other rectangle will become the pastry top for the vanilla slice.
Vanilla Slice Assembly
- 200g sweet puff pastry (see recipe)
- 60g raspberry jam (transferred into a piping bag)
- 400g vanilla custard (see recipe)
- 70g fondant icing
- few drops of boiling water
Ingredients
Method
- Step 1:Place the pastry base on a chopping board. Cut a very fine hole in the piping bag filled with jam. Pipe one-third of the jam onto the base and spread evenly and carefully so not to break the base.
- Step 2:Remove the set custard from the 2lb loaf tin and place on top of the raspberry jam. Then spread one-third of jam on top of the custard, again spreading the jam evenly and carefully.
- Step 3:In a glass bowl add the fondant in with a few drops of boiling water until the fondant becomes a pouring consistency, but not too runny.
- Step 4:With the pastry top on a cooling wire, pour the fondant icing to flood the pastry top. Work quickly and carefully to spread the fondant thin and evenly.
- Step 5:Whilst the fondant is still warm, pipe thin lines of jam down the length of the pastry top. Take a cocktail stick to make a feather pattern. Leave to set for a few minutes.
- Step 6:Spread some jam on the base and place on top of the vanilla custard.
- Step 7:Turn over the add any remaining jam on top of the vanilla custard.
- Step 8:Using a sharp knife cut the pastry tops into four equal places on top of the custard.
- Step 9:Cut the vanilla slices through to the base.
- Step 10:Store the vanilla slices in the fridge and eat within 2 days.
We’ll be sharing more delicious Bettys recipes to celebrate Our Cookery Schools 25th anniversary. In the meantime, we’d love to see your efforts shared with us on social media. If you’d rather leave it to the experts, then visit our Café Tea Rooms or shops for a slice of gloriously custardy indulgence. Or browse our other Craft Bakery treats here online and sit back as we deliver them to your door.