Vanilla Slice | Community Recipes | Nigella's Recipes (2024)

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Introduction

An Aussie favourite, in spite of it's colloquial name of 'snot blocks'! This recipe ideally needs to be made the day before it's needed.

An Aussie favourite, in spite of it's colloquial name of 'snot blocks'! This recipe ideally needs to be made the day before it's needed.

Ingredients

Serves: 8 or 16 depending

MetricCups

  • 2 sheets puff pastry (shop-bought)
  • 250 millilitres milk
  • 1 teaspoon vanilla bean paste (or 1 vanilla bean scraped)
  • 110 grams cornflour
  • 110 grams custard powder
  • 220 grams caster sugar
  • 750 grams thickened cream
  • 50 grams unsalted butter
  • 3 egg yolks
  • 230 grams icing sugar (pure)
  • 4 passionfruit (sifted pulp from)
  • 2 sheets puff pastry (shop-bought)
  • 8⅘ fluid ounces milk
  • 1 teaspoon vanilla bean paste (or 1 vanilla bean scraped)
  • 4 ounces cornstarch
  • 4 ounces custard powder
  • 8 ounces superfine sugar
  • 26 ounces thickened cream
  • 2 ounces unsalted butter
  • 3 egg yolks
  • 8 ounces confectioners' sugar (pure)
  • 4 passionfruit (sifted pulp from)

Method

Vanilla Slice is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 210°C.
  • Line a 23cm square pan with aluminium foil, so that the foil comes up over the sides (this allows you to lift out the slice).
  • Place each pastry sheet on a baking tray lined with non-stick baking paper, then bake for 8-10 minutes or until golden brown.
  • Set aside to cool. Once cool, place 1 pastry sheet, cooked-side up, in bottom of pan. (You may need to trim it slightly to fit.)
  • Place milk in a pan over medium heat, add vanilla bean paste or scraped seeds and add bean too.
  • Warm gently, then set aside for 10 minutes.
  • Place cornflour, custard powder and caster sugar in a pan.
  • Strain milk, discarding bean, into pan with cornflour and whisk until smooth.
  • Add cream, then return to heat, stirring constantly, over low heat until the mixture thickens and boils.
  • Add butter, stirring well to combine, then remove from heat and whisk in egg yolks, one at a time, until smooth.
  • Pour into pastry-lined pan and set aside to cool slightly before placing other piece of pastry, cooked-side up, on top.
  • Place icing sugar and passionfruit in large bowl and stir until smooth and glossy. If required add the smallest amount of lemon juice or water.
  • Turn slice out onto a large chopping board and remove the foil. Spread icing over the top of the slice with the back of a spoon.
  • Set aside for 20 minutes or until icing is set. Use a serrated knife to cut the vanilla slice into pieces.
  • Preheat oven to 210°C.
  • Line a 23cm square pan with aluminium foil, so that the foil comes up over the sides (this allows you to lift out the slice).
  • Place each pastry sheet on a baking tray lined with non-stick baking paper, then bake for 8-10 minutes or until golden brown.
  • Set aside to cool. Once cool, place 1 pastry sheet, cooked-side up, in bottom of pan. (You may need to trim it slightly to fit.)
  • Place milk in a pan over medium heat, add vanilla bean paste or scraped seeds and add bean too.
  • Warm gently, then set aside for 10 minutes.
  • Place cornstarch, custard powder and superfine sugar in a pan.
  • Strain milk, discarding bean, into pan with cornstarch and whisk until smooth.
  • Add cream, then return to heat, stirring constantly, over low heat until the mixture thickens and boils.
  • Add butter, stirring well to combine, then remove from heat and whisk in egg yolks, one at a time, until smooth.
  • Pour into pastry-lined pan and set aside to cool slightly before placing other piece of pastry, cooked-side up, on top.
  • Place confectioners' sugar and passionfruit in large bowl and stir until smooth and glossy. If required add the smallest amount of lemon juice or water.
  • Turn slice out onto a large chopping board and remove the foil. Spread icing over the top of the slice with the back of a spoon.
  • Set aside for 20 minutes or until icing is set. Use a serrated knife to cut the vanilla slice into pieces.
  • Additional Information

    It's important when cutting vanilla slice not to push down with the knife or the custard will ooze. Just let the knife do the work.

    It's important when cutting vanilla slice not to push down with the knife or the custard will ooze. Just let the knife do the work.

    Try This Tip

    Home-made vanilla sugar

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    Asked and Answered

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    Tell us what you think

    What 5 Others have said

    • I'm a kiwi, and "Snotblock" is nice compared to what my dad bought me up, calling them "pus cake".

      Posted by gwoodall on 27th August 2020
    • I'm Australian born and bred, and I only knew them by the 'disgusting' term initially IAMRIVER. It wasn't until I was in secondary school that I found out their proper name of Vanilla Slice!

      Posted by Coby on 18th May 2016
    • We always called them Snot Blocks, much to our parents disgust. Grew up in Australia & all the kids in our neighbourhood called them that as well. It's not disrespect just funny kid stuff.

      Posted by miffy46 on 16th January 2016
    • It's definately known as snotbloc in Melbourne. A term of endearment for the vanilla slice.

      Posted by janaleckel on 24th November 2015
    • I am an Australian and never ever heard vanilla slices called by that disgusting name. I asked my friends and family and they were disgusted as they also have never heard the description, I think some one is having you on, it's more something like some English School kid would call something the vanilla slice is treated and named with respect down under.

      Posted by IAMRIVER on 25th October 2014

    Show more comments

    Vanilla Slice | Community Recipes | Nigella's Recipes (1)

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    Vanilla Slice | Community Recipes | Nigella's Recipes (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.

    What is the difference between vanilla slice and French vanilla slice taste? ›

    In summary, the difference between vanilla and French vanilla comes down to the addition of egg yolks and the custardization process, which gives French vanilla a richer, creamier taste and a slightly yellow color.

    What is vanilla slice called in America? ›

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

    Why is it called snot block? ›

    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.

    What can I use instead of lattice biscuits for vanilla slice? ›

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

    What is a Bavarian slice made of? ›

    Much loved by anyone who's tried one, a Bavarian slice is the king of fresh cream cakes, combining layers of flaky puff pastry with plenty of vanilla cream, layers of jam and a thick soft icing layer on top – sticky, delicious and indulgent for even the sweetest tooth.

    What is the difference between a vanilla slice and a mille feuille? ›

    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. It is one of the simplest things you can make with a puff sheet, yet looks so elegant!

    What is a vanilla slice called in France? ›

    Mille-feuille (pronounced meel-foy) is a type of French pastry that is otherwise known as vanilla or custard slice.

    What do Aussies call vanilla slice? ›

    Australia's vanilla slice, a cherished local creation central to bakery culture in Victoria and popular at school tuckshops and rural eateries across the nation, is also known as a "snot block".

    What is a vanilla slice in England? ›

    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.

    Why is it called a Napoleon cake? ›

    3) The pastry was first created by an Italian chef in Naples who named it "napoletano" after his city, and the name was later corrupted to "napoleon" in English.

    What do Victorians call vanilla slice? ›

    Vanilla slice
    Vanilla Slice served in a Tasmanian bakery
    Alternative namesSnot block, snot brick, phlegm cake, pus pie
    CourseDessert
    Place of originAustralia
    Main ingredientsPuff pastry, custard, powdered sugar
    2 more rows

    Who invented vanilla slices? ›

    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. Its modern form was influenced by improvements made by Marie-Antoine Carême.

    Is vanilla slice the same as custard square? ›

    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.

    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."

    What is the difference between custard square and vanilla slice? ›

    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.

    Is vanilla custard the same as vanilla ice cream? ›

    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.

    What's the difference between vanilla ice cream and vanilla custard? ›

    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.

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