serves
8
prep
40 minutes
cook
40 minutes
difficulty
Mid
serves
8
people
preparation
40
minutes
cooking
40
minutes
difficulty
Mid
level
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The Slice is Right
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 x (20 cm x 30 cm) sheet spelt puff pastry (see Note), defrosted
- 250 g icing sugar mixture, plus extra to dust
For the crème pâtissière
- 1 cup (250 ml) milk
- ½ tsp vanilla paste
- 60 g caster sugar
- 3 egg yolks
- 2 tbsp cornflour
- 25 g butter
For the Chantilly cream
- 300 g thickened cream
- 1 ½ tbsp dark rum
- 50 g icing sugar mixture
- ½ tsp vanilla bean paste
- 1 ½ tbsp skim milk powder
Chilling time: 2-3 hours
Instructions
- Preheat the oven to 220˚C (200˚C fan-forced) for 30 minutes. Line a baking tray with baking paper.
- Unroll the puff pastry and place onto the baking tray, ensuring it lies completely flat. Place a second sheet of baking paper over the pastry and place a second baking tray on the paper, to weight down the pastry as it bakes. Bake for 15 minutes, rotate the tray and bake for a further 10 minutes. Remove the top tray and bake for a further 5 minutes, or until deep golden-brown.
- Remove the pastry from the oven, then gently cut the pastry sheet into two equal pieces, forming the top and base of the pastry. Increase the oven to 220˚C (200˚C fan-forced), return 1 piece of pastry to the baking tray and dust generously with icing sugar. Bake for 5-10 minutes, or until the sugar caramelises. Remove from the oven and allow to cool completely.
- To make the crème pâtissière, heat the milk and vanilla in a medium saucepan over medium heat, whisking occasionally. When the milk begins to simmer, in a medium bowl, whisk the sugar into the egg yolks, followed by the cornflour. When the milk reaches a rolling boil, remove it from the heat and while whisking, pour 1/3 of the milk into the egg mixture. While whisking, pour the egg and milk mixture into the remaining hot milk in the pan, then return to the heat. Bring to the boil over medium heat, while whisking. Allow it to boil for two minutes, while whisking, then remove from the heat. Whisk the butter into the custard for 2 minutes until melted and smooth.
- Pour the thickened crème pâtissière over the non-caramelised pastry base. Spread evenly over the base, then press plastic wrap over the surface and refrigerate to set the custard. Ensure it is completely cold before proceeding to the next step.
- To make the Chantilly cream, combine the ingredients in the bowl of a stand mixer with the whisk attachment fitted. Whisk to stiff peaks. Evenly spread the cream over the cooled surface of the crème pâtissière and place the remaining piece of caramelised puff pastry, shiny-side up, over the surface and gently press down. Refrigerate for 30 minutes.
- To serve, cut the vanilla slice into 8 equal pieces and dust generously with icing sugar.
Note
- We used Carême pastry for this recipe. This slice is best eaten on the day of baking but will last for 2 days, refrigerated in an airtight container. For a professional look, use a sharp serrated knife, trim the slice edges and wipe the knife with a damp paper down after each cut! Use a stencil to decorate the tops of the pastry, if you like.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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The Slice is Right
