Classic Queen Vanilla Slice Recipe | Queen Fine Foods (2024)

FAQs

What's the difference between vanilla slice and custard slice? ›

Not to be confused with a Custard Slice either!

A vanilla slice is usually a very thick slab of custard sandwiched between two thin puff sheets. A mille feuille is more decorative, could have multiple custard (or diplomat cream) layers and looks very sophisticated.

To ensure your vanilla slice sets properly, be sure to boil the custard for at least a minute, stirring constantly. Set in the fridge for at least 6 hours (preferably overnight) before slicing. Find it hard to cut your vanilla slice? A perfect cut starts with perfectly set custard.

The difference between a custard slice and a Napoleon or mille feuille is the lack of a middle slab of puff pastry. (The latter two can also be made with alternate fillings, but custard or pastry cream are traditional options.)

In America, the same three-layer design is called a Napoleon, a corruption of Napoletana, referencing the origin of another version from Naples.

Mille-feuille (pronounced meel-foy) is a type of French pastry that is otherwise known as vanilla or custard slice. It is made from layers of thin puff pastry that is alternated with a cream filling and topped with a ganache.

If you're cutting smaller slices, the custard is more likely to be squashed out, so use a small serrated knife. Cut with a sawing motion with the knife pointing down, slicing through the pastry without pressing downwards on it. Even better if you have an electric knife!

Stir as recommended by your original recipe, but if your custard is still runny, try more vigorous stirring. Make sure to use the appropriate tool, such as an immersion blender or a hand whisk.

Vanilla slice is an Australian pastry comprising a thick layer of vanilla custard sandwiched between puff pastry and topped with icing sugar or thinly iced.

Wait 6-12 Months

The ratio of vanilla beans per ounces of alcohol is imperative, but so is the amount of time the vanilla infuses the alcohol. We discussed ratio above, so let's chat about how long to infuse the vanilla. Homemade vanilla extract tastes better and becomes darker in color the longer it sits.

A mille-feuille (French pronunciation: [mil fœj], "thousand-sheets"), also known by the names Napoleon in North America, vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream.

Is a custard square the same as a vanilla slice? ›

Bath says the real issue with custard slices - also known as vanilla slices or 'snot blocks' by our friends in Australia - is when the custard is thick and rubbery. "I think the softer the better, though it should still have some shape to it. You don't want custard as solid as a brick to eat."

Standing tall with at least eight tiers (and sometimes more than 20) of alternating layers of pastry and custard, the Napoleon cake has become a national Russian dish, inspired by the French mille-feuille.

Replacing the plain English name (vanilla slice, custard block) with an irreverent and outrageous moniker (“snot block” or “phlegm sandwich”) is standard practice in Australia, where informality and a lack of pretence are hallmarks of the vernacular.

A tea-time treat of velvety custard sandwiched in crisp, flaky pastry. For the traditional bakery look, top with glacé icing and a chocolate drizzle. Makes: 10. Prep time: 30 mins. Total time: 1 hr 40 mins, plus infusing, chilling and cooling.

Baking vanilla is a clear, colorless liquid that is made from a combination of water, alcohol, and vanilla flavor. It is usually less expensive than pure vanilla extract and is often used in commercial baking.

Often also called Vanilla Slice in Australia, Custard square is two layers of puff pastry, surrounding a creamy, smooth custard. The whole thing is then topped off with a vanilla bean icing. It's a New Zealand Classic, and something I always used to get from the bakery growing up.

The main difference between frozen custard and ice cream is that frozen custard is made with egg yolks and ice cream is not, giving the former a richer flavor and mouthfeel. Some ice creams are made with egg yolks, however, which would technically make them custards based on the USDA guidelines.

But according to the FDA, one key difference sets the two apart: It's all about the yolks. Ice cream contains at least 10 percent milkfat and less than 1.4 percent egg yolk, while custard contains at least 10 percent milkfat but must have more than 1.4 percent egg yolk.