Traditional Vanilla Slice
Recipe Steps
EOI Puff Pastry 1/2 paste
Group 1
-
g/ml:
2000
1100
20 -
Ingredients:
Baking Flour
Water
Salt -
Method:
Mix Group 1 together to form a good clear dough.
DO NOT OVER MIX
Group 2
-
g/ml:
1000 -
Ingredients:
EOI Perfex Ready Bits or EOI Pastrex Ready Bits -
Method:
Mix Group 2 with Group 1, the Ready Bits should be still visible when the dough has formed.
- 4120
- Total weight
- This quantity is suitable for a 20 litre bowl.
Vanilla Filling
Group 1
-
g/ml:
2500
1200 -
Ingredients:
Water - cold
EOI CUSTILLA POWDER -
Method:
Place the liquid in the bow followed by the dry ingredients. Blend together on 1st speed, scrape down and whisk for 4 minutes on 3rd speed.
- 3700
- Total weight
Additional Information:
Make up Procedure
Immediately spread custard onto the prepared EOI Puff pastry sheets and continue procedure as when preparing vanilla slice normally. Allow approximately 20 minutes to set before cutting.
Baking
230°C
Freezing
Suitable for freezing in baked or unbaked condition.
Recipe Uses:
Pastrex Ready Bits Hard 15kg
Hard grade margarine in ready bits form for use in all puff pastry lines.
Custilla 15kg
Premium custard premix with multi-purpose usage. May be used as a pourable custard, a piping and filling custard, or as an ingredient for Bavarian cream or mousses. Perfect for vanilla slices all piping work such as éclairs and bake stable for use in Danish pastries. Excellent freeze-thaw stability and no cooking required. This product is suitable for vegetarian use.
Perfex Ready Bits Medium 15kg
Medium grade margarine in ready bits form for use in all puff pastry lines. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
