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.

The difference between a custard slice and a Napoleon or mille feuille is the lack of a middle slab of puff pastry.

A mille-feuille (French: [mil fœj]; lit. '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.

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.

Amongst local Aussies it's called "Snot blocks" because of their bright yellow colour and jellied texture. Whatever you call it the taste is sensational! Usually ships Mondays or Tuesdays. Keep in mind it's delicate and could be mishandled during shipment so consider that risk when ordering.

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.

Bavarian slice differs a little from custard slice or vanilla slice in that it has an extra layer of puff pastry with jam sandwiched between two of them then the layer of custard and another layer of puff pastry. Bavarian slice also has a two tone icing with a chocolate icing swirled through the vanilla icing.

There are three types of custard: baked, stirred, and frozen. Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.

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."

Recipe by Sarah Akhurst. 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.

Is Tompouce the same as vanilla slice? ›

In NSW, try Gumnut Patisserie in Mittagong (gumnutpatisserie.com.au), which does a classically French, three-layered vanilla slice. Plenty of countries have developed their own version of the mille-feuille. In Belgium and the Netherlands, the "tompouce" has only two layers of pastry and a thick dollop of whipped cream.

The main difference between vanilla and French vanilla is the addition of egg yolks and the custardization process.

Tip: If you're missing Lattice biscuits (like us), then turn. to SAO biscuits or Julie's Sugar Crackers. They're a. great alternative!

The key to cutting it without squishing the custard is to use a serrated knife (like a bread knife), first to gently cut back and forth through the icing and top layer of puff pastry, then switch to a sharp chef knife to cut through the custard and base pastry layer.

Custard slice or vanilla slice is best eaten the day it's made because the custard will soften the puff pastry quickly. However, you can keep vanilla slice for 3-4 days in an airtight container in the fridge.

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 major difference between the two is that custard must also contain 1.4% pasteurized egg yolk (per the Food and Drug Administration). The addition of eggs gives it a smooth and creamy texture. (Side note: Some ice cream recipes also contain eggs, however it is not required and they would be LESS THAN 1.4% egg yolk.)

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.