Recipes > Custard & Sweet Pastries > Traditional Vanilla Slice

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 for vanilla slice, fruit tartlettes and all piping work such as éclairs. 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.



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