Post by SeaDragon on Dec 11, 2017 19:43:27 GMT 10
Vanilla Slice
Recipe from The Circle (Channel Ten)
Guest Chef: Gary Mehigan
Date: 26/06/10
Ingredients:
The Custard:
500ml milk
1 lemon, zest only
½ vanilla pod seeds, scraped
5 egg yolks
100gms sugar
55g flour, sifted
The Pastry:
375gms roll butter puff
30gms icing sugar
Flour for dusting
2 tbsp strawberry jam
The Fondant Icing:
4 tbsp fondant icing
50ml sugar syrup*
4 tbsp cooking dark chocolate buttons
*the sugar syrup is twice quantity of castor sugar to water. Bring up to the boil, simmer for two minutes over a low heat and remove from the heat.
Method:
Pre heat the oven to 185°C.
Place the milk into a medium sized pot and add the lemon zest and vanilla pod including the seeds. Bring to the boil.
Meanwhile place the sugar and egg yolks into a mixing bowl and whisk the eggs until thick pale and creamy. Add the flour and continue to whisk until nice and smooth. Use electric beaters or a mixer if needed.
Pour half the boiling milk onto the egg, sugar and flour mix and whisk to incorporate thoroughly. Pour this mixture quickly back into the milk and bring back to the boil, whisking continuously so the custard is smooth. Cook over a medium heat stirring regularly to prevent sticking.
Remove the custard and pop back into the mixer and mix on high until smooth. Set aside, covering with cling film to prevent a skin forming. Allow to cool and refrigerate.
Meanwhile, dust the bench with a little flour and place the pastry on top. Roll out so it is around 2mm thick. Dock with a fork and place onto a baking tray lined with baking paper.
Bake until the pastry is golden. Remove from the oven and set aside to cool.
Place the fondant into a heavy based saucepan and add a little of the stock syrup. Place over a very gentle heat and beat the fondant until it is just warm, smooth, shiny and runny.
Melt the chocolate and place into a small paper piping bag, set aside.
Cut the pastry in half, turn one piece over and place on to a wire rack so the flat side is facing up with a tray underneath. Pour the soft fondant over the top and spread out with a spatula so you have a nice even layer of white icing. Immediately pipe the chocolate in a wavy line across the breadth of the pastry and fondant icing. Draw the tip of a knife
through the icing and chocolate to create a pattern, leave to set.
Spread the other pastry sheet with a thin layer of jam; spread a thick layer of custard over the top. Place the iced pastry on top of the custard and press down lightly.
Cut into slices and serve.
Recipe from The Circle (Channel Ten)
Guest Chef: Gary Mehigan
Date: 26/06/10
Ingredients:
The Custard:
500ml milk
1 lemon, zest only
½ vanilla pod seeds, scraped
5 egg yolks
100gms sugar
55g flour, sifted
The Pastry:
375gms roll butter puff
30gms icing sugar
Flour for dusting
2 tbsp strawberry jam
The Fondant Icing:
4 tbsp fondant icing
50ml sugar syrup*
4 tbsp cooking dark chocolate buttons
*the sugar syrup is twice quantity of castor sugar to water. Bring up to the boil, simmer for two minutes over a low heat and remove from the heat.
Method:
Pre heat the oven to 185°C.
Place the milk into a medium sized pot and add the lemon zest and vanilla pod including the seeds. Bring to the boil.
Meanwhile place the sugar and egg yolks into a mixing bowl and whisk the eggs until thick pale and creamy. Add the flour and continue to whisk until nice and smooth. Use electric beaters or a mixer if needed.
Pour half the boiling milk onto the egg, sugar and flour mix and whisk to incorporate thoroughly. Pour this mixture quickly back into the milk and bring back to the boil, whisking continuously so the custard is smooth. Cook over a medium heat stirring regularly to prevent sticking.
Remove the custard and pop back into the mixer and mix on high until smooth. Set aside, covering with cling film to prevent a skin forming. Allow to cool and refrigerate.
Meanwhile, dust the bench with a little flour and place the pastry on top. Roll out so it is around 2mm thick. Dock with a fork and place onto a baking tray lined with baking paper.
Bake until the pastry is golden. Remove from the oven and set aside to cool.
Place the fondant into a heavy based saucepan and add a little of the stock syrup. Place over a very gentle heat and beat the fondant until it is just warm, smooth, shiny and runny.
Melt the chocolate and place into a small paper piping bag, set aside.
Cut the pastry in half, turn one piece over and place on to a wire rack so the flat side is facing up with a tray underneath. Pour the soft fondant over the top and spread out with a spatula so you have a nice even layer of white icing. Immediately pipe the chocolate in a wavy line across the breadth of the pastry and fondant icing. Draw the tip of a knife
through the icing and chocolate to create a pattern, leave to set.
Spread the other pastry sheet with a thin layer of jam; spread a thick layer of custard over the top. Place the iced pastry on top of the custard and press down lightly.
Cut into slices and serve.