Custard Cream Slice Rough puff Crème patissiere Fondant icing Water Dark chocolate

Method 1. Divide the pastry into two equal pieces and roll out both pieces to 20cm/8in square and 5mm/¼in thick. Then place each pastry sheet onto the lined baking trays, and chill for 10-15 minutes. 2. Bake the pastry sheets for 10-15 minutes or until golden-brown and crisp. Set aside to cool. 3. While the pastry bakes, line a deep 23cm/9in square baking tray with foil with plenty of extra foil at the sides. The extra foil allows you to lift out the assembled slices. 4. Place one pastry sheet in bottom of the lined baking tray. (Reserve the prettiest piece for the top.) 5. Beat the cold crème patissiere until smooth and place into a piping bag with a large plain nozzle in the end. 6. Pipe the crème pâtissière evenly onto the pastry in the baking tray before placing other piece of pastry, on top. Refrigerate while making the icing. 7. Place a pan of water on too a low heat and cover with a round bottomed bowl. Place the fondant icing into the bowl and add the water. Warm until melted. 8. Melt the chocolate and transfer the into a piping bag fitted with a small plain nozzle, and set aside to firm up slightly. 9. Take the custard slice from the fridge and spread the icing over the top layer of pastry. 10. Using the piping bag, draw ten parallel lines along the top of the icing in one direction. Using a tooth pick, pull parallel lines about 2.5cm/1in across the melted chocolate and icing in alternating directions to create a feathered effect. 11. Place the slice back into the fridge to set. 12. Cut the finished vanilla slice into eight pieces. 13. Using the foil carefully lift the portioned vanilla slices out of the tray and place onto a serving platter. Note, you can make an extra layer by making additional puff and custard or change the flavour, for example by adding passion fruit.

600g 650g 225g 4-6tsp 50g

Rough Puff or Scotch Puff Pastry Strong flour Salt Cold water Lemon Juice Butter or Flax 250g 4g 150ml 1tsp 200g

Method 1. Flour, salt and fat cut into pieces and placed into a bowl.

2. Ice cold water is added and ingredients mixed into a dough. When mixing do not break the fat.

3. Fat is stretched into layers when pined out.

4. Fold in the same way as the English method. You will need to put in 3 sets of 2 turns. Rest for 20 minutes between each set of two turns so that the butter is nice and cold.

Crème patissiere Milk Vanilla pod Caster sugar Egg yolks Cornflour Butter 500ml ½ 100g 4 40g 40g

Method 1. Whisk the sugar, egg yolks and cornflour together in a bowl. 2. Bring the milk to the boil. 3. Pour a little of the milk into the egg mix and whisk continuously so that it warms the mix. Pour it back into the sauce pan and stir until well combined. 4. Cook the mixture over a gentle heat, stirring continuously, until the mixture becomes thick and has boiled to cook out the flour. 5. Remove from the heat and pass the mixture through a sieve into a clean bowl. 6. Add the butter and stir until melted and thoroughly combined. 7. Leave to cool, covered with cling film to prevent skinning and then chill until ready to use.

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