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.

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.

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

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.

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

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.

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!

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

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.

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.

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.

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."

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.