Ingredients
Vanilla Slice
- 2 sheets ready rolled puff pastry
- 200 grams raw sugar
- 100 grams cornflour
- 75 grams custard powder
- 1000 grams full cream milk
- 60 grams Butter
- 2 egg yolks
- 2 teaspoons Vanilla Bean Paste, (or vanilla extract)
Passionfruit Icing
- 250 grams icing sugar
- 2 teaspoons softened butter
- 2 tablespoons passionfruit pulp, (strained if you prefer)
- 3 tablespoons Boiling water, (approx)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 220deg.
Place puff pastry on lined baking trays and bake for approx 10 mins until well browned. Remove from oven and gently press down with a spatula to flatten. Allow to cool.
Line a 23-25cm square baking tray or oven dish with baking paper.
Place sugar into bowl and mill speed 9 for 5 seconds.
Add remaining ingredients except for egg yolks and cook for 10 mins, 80 deg, speed 3.
Add egg yolks and increase temp to 100 deg and cook for a further 5-7 mins speed 4.
Trim pastry sheet to fit bottom of tray. Place in tray browned side up.
Pour custard over the pastry and top with other slice of trimmed pastry browned side down.
Refrigerate until completely cooled, approx 5 hours.
Place icing sugar, butter and passionfruit pulp into bowl and mix speed 4 until butter and pulp is incorporated. While still mixing on speed 4 add in boiling water through hole in lid 1 tablespoon at a time until you have a nice smooth consistency.
Spread icing over top pastry sheet. Refrigerate until firm, cut, serve and devour!
Slice
Icing
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
No Good, waste of ingredients.
Followed recipes steps and the tips in comments.
The Custard was solid rubber and flavourless.
Custard too rubbery and thick.
[quote] PJMCGOVERN wrote:
Awesome receipe, but I changed it slightly. This was my second attempt and I made some small changes. In the first attempt I focused on the recommendations from previous comments but found the custard still very rubbery and very sweet too. The changes are as follows:
1. Decreased the sugar to 180 grams. Could even go to 160 grams.
2. Decreased to cornflour to 60 grams.
3. Increased the custard powder to 90 grams.
4. Kept the second cook to 4.30 minutes. It was a perfect pouring consistency.
Will make it again for sure😜
I made this for the first time and followed your tips above. I also substituted the full cream milk for vanilla flavoured soy milk. The colour of the custard was more like a caramel colour but the slice was very tasty.
Hi Kerry, I wouldn't cut the custard powder as this is what helps to give it flavour. Definitely cut the cornflour to no more than half (50g) as this what thickens it and too much will make it more rubbery.
just used 80g of corn flour
cook for 5 mins in the second cook
Greta recipe after the ammednments as per comments. 80g cornflour, and second cook 4.5mins was perfect made two one with coffee icing and one with passion fruit
Can I just use white sugar instead of raw?
Awesome receipe, but I changed it slightly. This was my second attempt and I made some small changes. In the first attempt I focused on the recommendations from previous comments but found the custard still very rubbery and very sweet too. The changes are as follows:
1. Decreased the sugar to 180 grams. Could even go to 160 grams.
2. Decreased to cornflour to 60 grams.
3. Increased the custard powder to 90 grams.
4. Kept the second cook to 4.30 minutes. It was a perfect pouring consistency.
Will make it again for sure😜
-ONLY USE FULL CREAM MILK
-REDUCE CORNFLOUR TO 80gm’s
-COOK FOR 5min IN THE SECOND COOK
-And steer clear of WHITE WING’s cornflour as it turns the custard rubbery!