Classic Queen Vanilla Slice Recipe | Queen Fine Foods (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.

To ensure your vanilla slice sets properly, be sure to boil the custard for at least a minute, stirring constantly. Set in the fridge for at least 6 hours (preferably overnight) before slicing. Find it hard to cut your vanilla slice? A perfect cut starts with perfectly set custard.

Unlike the Aussie slice with its thick layer of custard, the mille-feuille has three sheets of puff pastry and only a centimetre of crème pâtissière in between. In America, the same three-layer design is called a Napoleon, a corruption of Napoletana, referencing the origin of another version from Naples.

Vanilla slice is an Australian pastry comprising a thick layer of vanilla custard sandwiched between puff pastry and topped with icing sugar or thinly iced.

A Bavarian Slice is very similar to a custard slice. The bakes both consist of a sandwich of thick creamy custard between two pieces of crispy puff pastry and are decorated with a sweet icing to the upper pastry surface.

The Macquarie Dictionary blog suggests that "snot block" is a regionalism that originated in central Victoria, with less frequently cited variants in other states, including "snot brick", "phlegm cake" and "pus pie".

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

Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes depending on the heat of your stove and size of your saucepan.

Slang terms abound in our vocabulary and food has not been spared the kind of humour whereby some of us call a vanilla slice a “snot block” and a pie a “rat coffin” or “maggot bag”.

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".

What do Victorians call vanilla slice? ›

The gooey treat – described as an “Australian delicacy” – is widely known as a vanilla slice except to Victorians who all known it better as a “snot block”.

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!

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.

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.

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.

Because ice cream is made in a machine that churns air into the base as it freezes, it has a lighter mouthfeel. Frozen custard is produced in a machine that incorporates as little air as possible, so it has a denser, thicker, more velvety texture than ice cream.

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.