If you are looking for the best vanilla slice recipe, you’ve already found the winner! Nothing beats a bite of crispy, golden pastry layers filled with rich, smooth cream. This classic baked treat is surprisingly easy to recreate at home, giving you a professional French pastry vibe without the fuss — Whether you call it a custard slice or mille-feuille, this creamy dessert is sure to impress your friends and family.
Ingredients
Yields: 8-10 Slices
- 2 sheets Frozen butter puff pastry
- 250 g Caster sugar
- 80 g Cornflour (Cornstarch)
- 70 g Custard powder
- 750 g Whole milk
- 300 g Heavy cream
- 15 g Vanilla extract or paste
- 60 g Unsalted butter
- 2 Egg yolks
- 1 Egg white (For icing)
- 175g Icing sugar (Powdered sugar)
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Step-by-Step Instructions
Step 1: Preheat the oven to 180°C (Fan) or 200°C (Standard). Place the thawed puff pastry sheets on baking trays lined with parchment paper. Prick them all over with a fork, sprinkle a bit of sugar, then place another sheet and a second baking tray on top to press them down. Bake for 30–40 minutes until golden brown and crispy, then let them cool before cutting to fit a 30 cm × 14 cm tray.
Step 2: In a large pot, mix the sugar, cornstarch, and custard powder together, then gradually pour in half of the milk while stirring constantly to avoid any lumps. Add the rest of the milk and the cream.
Step 3: Place the pot over medium heat. Keep whisking until the mixture boils and thickens noticeably. Then remove the pot from the heat and whisk in the butter and vanilla until the mixture is smooth. Let it cool a bit (so it’s not scorching), then quickly whisk in the egg yolks.
Step 4: Line the mold with paper, leaving some extra to make it easier to remove. Put the first layer of dough at the bottom and pour the warm custard over it, smoothing the surface with a spoon. Gently place the second layer of dough on top.
Step 5: Put the container in the fridge for at least 4 hours, preferably overnight — The custard needs this time to set completely so you can get neat slices.
Step 6: Whisk the egg white and icing sugar in a bowl over low heat (Or use a Thermomix) until it reaches a warm, smooth consistency (Around 40 to 50°C). Pour it over the top pastries and let it set. Use the paper edges to lift the slice, then use a sharp serrated knife to cut the squares.
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Why you’ll love this recipe
You are going to fall in love with this vanilla slice recipe because it perfectly balances texture and flavor. The crunch of the toasted puff pastry against the smooth, vanilla-bean-speckled custard is just pure bliss. It is the perfect baking recipe when you need a sweet treat to enjoy with your afternoon coffee or tea. And honestly, making the cream from scratch tastes a million times better than store-bought mixes!
Try this classic dessert and let me know how it turns out. Did you get that perfect shake? Leave a comment below — I had love to hear from you!
Vanilla Slice Recipe
Master the ultimate vanilla slice recipe! Learn how to make those famous golden layers and the thick, silky custard filling that sets perfectly every time — This bakery classic is the perfect sweet treat for your next afternoon tea.
Ingredients
- 2 sheets Frozen butter puff pastry
- 250 g Caster sugar
- 80 g Cornflour (Cornstarch)
- 70 g Custard powder
- 750 g Whole milk
- 300 g Heavy cream
- 15 g Vanilla extract or paste
- 60 g Unsalted butter
- 2 Egg yolks
- 1 Egg white
- 175 g Icing sugar (Powdered sugar)
Instructions
- Preheat the oven to 180°C (Fan) or 200°C (Standard). Place the thawed puff pastry sheets on baking trays lined with parchment paper. Prick them all over with a fork, sprinkle a bit of sugar, then place another sheet and a second baking tray on top to press them down. Bake for 30–40 minutes until golden brown and crispy, then let them cool before cutting to fit a 30 cm × 14 cm tray.
- In a large pot, mix the sugar, cornstarch, and custard powder together, then gradually pour in half of the milk while stirring constantly to avoid any lumps. Add the rest of the milk and the cream.
- Place the pot over medium heat. Keep whisking until the mixture boils and thickens noticeably. Then remove the pot from the heat and whisk in the butter and vanilla until the mixture is smooth. Let it cool a bit (so it’s not scorching), then quickly whisk in the egg yolks.
- Line the mold with paper, leaving some extra to make it easier to remove. Put the first layer of dough at the bottom and pour the warm custard over it, smoothing the surface with a spoon. Gently place the second layer of dough on top.
- Put the container in the fridge for at least 4 hours, preferably overnight — The custard needs this time to set completely so you can get neat slices.
- Whisk the egg white and icing sugar in a bowl over low heat (Or use a Thermomix) until it reaches a warm, smooth consistency (Around 40 to 50°C). Pour it over the top pastries and let it set. Use the paper edges to lift the slice, then use a sharp serrated knife to cut the squares.
Notes
- Always bake the dough between two baking sheets; this makes sure it stays flat and really crispy instead of puffing up too much.
- Use a sharp serrated knife and a gentle sawing motion to cut the top of the pastries without squishing the custard in the middle.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days — The pastries will get soft over time, so it's best to eat them within the first 24 hours.
Nutrition Information
Yield
10Serving Size
1Amount Per ServingCalories 444Total Fat 22gSaturated Fat 12gUnsaturated Fat 9gCholesterol 94mgSodium 68mgCarbohydrates 57gFiber 0gSugar 48gProtein 6g
Just a heads up—the calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.