Vanilla slice with vanilla bean chips
INGREDIENTS:
Vanilla cream:
560ml milk
560ml single (pouring) cream
90g unsalted butter, chopped
330g caster sugar
180ml water
2 vanilla beans, split and seeds scraped
150g cornstarch
9 egg yolks
rough puff pastry (too much!!!):
450g plain (all-purpose) flour, plus extra for dusting
450g chilled unsalted butter, chopped into 2cm pieces
250ml iced water
to serve
1 x quantity vanilla bean praline (see recipe below)
METHOD:
1. To make the rough puff pastry, place the flour and butter in a large bowl. Using your fingertips, rub the butter into the flour until roughly combined (the butter should still be lumpy, about 1cm pieces).
2. Make a well in the centre, add the water and mix, using a butter knife, into a dough. Turn out onto a lightly floured surface. Roll the dough out to a 20cm x 50cm rectangle (there will still be lumps of butter in the pastry). Starting at the top short edge, fold the pastry down to the middle, and fold the bottom up to overlap the top. Turn the pastry a quarter turn, and roll out again to a 20cm x 50cm rectangle. Repeat the folding process 5 more times. Wrap in plastic wrap and refrigerate for 1 hour to firm.
3. Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Halve the pastry and roll out, on a lightly floured surface, to make 2 x 30cm x 40cm rectangles. Place on the trays and bake for 30-35 minutes or until golden brown and puffed. Allow to cool completely.
4. Line a 20cm x 30cm slice tin with non-stick baking paper, leaving 4cm of paper over the rim. Trim each pastry sheet into a 20cm x 30cm rectangle and use 1 to line the base of the tin.
5. Place the milk, cream, butter, sugar and vanilla bean and seeds in a medium saucepan over medium heat. Bring to just below the boil. Remove from the heat and discard the vanilla pods. Place the cornstarch and water in a small bowl and mix to combine. Add the cornflour mixture and egg yolks to the milk mixture, return to the heat and whisk for 30 seconds or until thickened.
6. Pour the mixture into the tin, smooth it into an even layer and top with the second sheet of pastry. Refrigerate for 4 hours or until completely cold and set. Cut the slice into lengths, place onto serving plates and sprinkle with the vanilla bean praline to serve.
Vanilla bean chips
INGREDIENTS:
110g caster sugar
60ml water
1 vanilla bean, split and seeds scraped
METHOD:
1. Line a small tray with non-stick baking paper.
2. Place the sugar and water in a small saucepan over low heat and cook for 4-5 minutes or until the sugar is dissolved. Increase the heat to high and cook, without stirring, for 8-9 minutes or until dark golden brown.
3. Remove from the heat, add the vanilla seeds and stir to combine. Carefully pour onto the tray and allow to cool completely.
4. Once the praline is set, break it into pieces and decorate the vanilla cake slices as you wish.
