Vanilla Custard Cream Slices

Vanilla Custard Cream Slices

This has been voted the best vanilla custard cream slice by friends and family. No one can resist the combination of thin puff pastry sheets filled in the middle with creamy custard and whipped cream then topped with glacé icing. The Tefal Cuisine Companion mixes and cooks the custard to perfection. You can also make the puff pastry and whip the cream in the Cuisine Companion. I baked the puff pastry sheets first, then made the custard in the Cuisine Companion. Whilst the custard was cooling I glacé iced one of the cooled pastry sheets and left to set before pre slicing into 12 pieces. To assemble place uniced pastry sheet in bottom add cooled custard , refrigerate until cold, whip cream and spread evenly over custard and rearrange the 12 pre sliced iced pastry sheets on top. Refrigerate before cutting. 

Note: I have used eggs from an 800gm carton of 12 eggs

You will need a 20x10cm loaf tin lined with overhanging baking paper to help remove the slices from tin. 

Note: These are best made the day before serving to allow the custard to set.

Puff Pastry Layer

1 sheet puff pastry. 

Using loaf tin as guide cut 2 pieces slightly larger than base of loaf tin. Place the 2 puff pastry sheets on baking paper lined tray. Cover with baking paper and place another baking tray on top. Cook at 175deg for 10mins, carefully remove top baking tray and paper, turn over pastry sheets, cover again with baking paper and tray and cook a further 8 to 10mins, remove top baking tray and paper and cook a further 1 to 2 mins or until light golden. Leave to cool on wire rack. Trim puff pastry sheets to fit inside loaf tin. 

Custard

8gms gelatine powder
50 gms water

Bloom gelatine by adding water to small bowl and stirring vigorously with fork whilst adding gelatine quickly and keep stirring until mixture is smooth. Set aside to bloom. 

600mls thickened cream (250 mls for custard 350mls for whipped cream layer)

250mls milk

1 tspn vanilla extract

80gms caster sugar

40gms cornflour sifted

4 egg yolks (freeze whites for pavlova etc)

Insert Whisk. Stopper in. 

Add 250mls thickened cream, 250mls milk, vanilla extract, caster sugar and cornflour

Sp8:1min 30sec using pastry brush to brush off any sugar or cornflour on whisk after 30 sec. 

Add 4 egg yolks

Sp8:30sec. 

Stopper out 

Select Dessert:6mins. or until custard has thickened and is smooth. 

Tear bloomed gelatine into about 8 pieces and add to custard in bowl. 

Sp4:1min 30sec or until the gelatine has dissolved and mixed through.
Place custard into glass or ceramic bowl and refrigerate until cooled covering with cling wrap and pressing cling wrap onto surface of custard to prevent skin forming.

Glacé Icing

200gms sifted icing sugar

40mls milk

1 to 2 drops red food colouring

Mix together until smooth and ice one of the cooled, trimmed pastry sheets and leave to set. 

To Assemble 

Place uniced pastry sheet in base of loaf tin, add custard and refrigerate until cold. 

Whip cream until soft peaks form and spread over cooled custard layer. 

Cut iced pastry sheet into 12 equal pieces using long sharp knife dipped in hot water and dried between each slice. 

Reassemble the 12 slices on top of whipped cream. Leave to set for a few hours then remove and slice through all layers using the top as a guide.