Hi! I made these today and the flavour is amazing. However the icing seems to have stuck to one of the top laminations of pastry and can be lifted right off, do you think that’s because I didn’t squish the pastry enough?
Hello!! Ohhh this happens sometimes and yes can be to do with compressing. Did you make your own puff? It’s possible making something like a rough puff which has less sliding layers might be more appropriate, though less visually dramatic, for cutting. So glad you enjoy the flavour!
Dumb question: i assume corn flour isn’t the same as corn starch, is it? I have medium grit ground corn but I don’t think I’ve heard it called corn flour. Could someone send a link as to describe the cornflour here?
Also I’m very excited to try this recipe considering my mom used to make mahalabi all the time growing up. It’s a “ever so slightly firmer than pastry cream” custard infused with rose water and cardamom! Also I want to eat pastry cream straight from the pan
I love a good Vanilla Slice! Thanks!
And - just to bring the tone down - another Aus name for them is a “pus and cardboard sandwich” 😂
It is Australia Day / Invasion Day today (Jan 26th). 🖤💛❤️
OMG, australia deserves both a crown and jail. Pus and cardboard sandwich omg!
also, what are the chances!?! xx
😂
Wow, absolutely fantastic, love your level of detail and research. Cannot wait to try this one 😃
thank you!
When you mention Blackcurrent puree', do you mean blackcurrent jam, or just a puree of the actual fruit that has been sieved?
Thanks,
Kate
Hey Kate, I actually mean pureed blackcurrants, but you could absolutely use jam! IT won't have such an even colour, but it would be gorgeous!
Hi! I made these today and the flavour is amazing. However the icing seems to have stuck to one of the top laminations of pastry and can be lifted right off, do you think that’s because I didn’t squish the pastry enough?
Hello!! Ohhh this happens sometimes and yes can be to do with compressing. Did you make your own puff? It’s possible making something like a rough puff which has less sliding layers might be more appropriate, though less visually dramatic, for cutting. So glad you enjoy the flavour!
Who doesn’t love custard? (And can I have theirs?)
so excited to try this! just wondering (I might have mis read it) are the bay leaves supposed to go in with the vanilla pods to infuse?
You and your project is awesome. Thank you for sharing this much quality content about food.
The passionfruit glace icing that usually goes on a vanilla slice is an elite garnish.
You never fail to astound me Nicola 🙌
Dumb question: i assume corn flour isn’t the same as corn starch, is it? I have medium grit ground corn but I don’t think I’ve heard it called corn flour. Could someone send a link as to describe the cornflour here?
Thanks so much David :)
It’s corn starch- the really fine powder that gets everywhere
Also I’m very excited to try this recipe considering my mom used to make mahalabi all the time growing up. It’s a “ever so slightly firmer than pastry cream” custard infused with rose water and cardamom! Also I want to eat pastry cream straight from the pan
a glorious ode to custard...thoroughly enjoyed
Custard slice/vanilla slice is my absolute favourite! What an excellent deep dive! Excited to try these!
Can’t wait to make this! Do we keep the sheet trays resting on top of the puff pastry for the rest of the bake after compressing?
cult of custard!!!