SBS Food

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Strawberry vanilla slice

SBS Food and Black Star Pastry have teamed up to pop a twist on an Aussie classic. For lovers of strawberry this one's for you. #BringBackTheClassics

Strawberry vanilla slice. #BringBackTheClassics

Strawberry vanilla slice. #BringBackTheClassics Credit: Matthew Venables

  • makes

    12

  • prep

    30 minutes

  • cook

    40 minutes

  • difficulty

    Mid

makes

12

serves

preparation

30

minutes

cooking

40

minutes

difficulty

Mid

level

You’ll love the creaminess of the custard with the perfectly crispy contrast of the pastry. 

Ingredients

  • 21-22 cm puff pastry, forked (one sheet each for top and bottom)
Strawberry filling
  • 175 g caster sugar
  • 500 ml pure cream
  • 450 ml milk
  • 75 g strawberry topping
  • 75 g custard powder
  • 50 g egg yolk
  • 75 g eggs
  • 1 tsp vanilla extract
  • 60 g butter
Guava icing
  • 250 g icing sugar, sifted
  • 40 g guava puree
  • 25g butter, melted
Decoration (optional, see Note)
  • 20 g charcoal powder
  • 20 g coconut powder
  • 20 g strawberry powder
  • 20 g passionfruit powder
  • 20 g raspberry powder
Resting time: 30 minutes
Chilling time: overnight

Instructions

Preheat the oven to 200˚C. Place a 25 cm x 30 cm sheet of puff pastry on a perforated tray and prick with a fork. Blind bake the pastry for 25 minutes.

To make the strawberry custard, mix together custard powder, yolks, eggs and vanilla paste into a slurry in a standard mixer fitted with whisk.

In a medium-sized saucepan add the caster sugar, cream, milk and strawberry topper and bring to boil at 90°C.

As soon as it reaches 90°C pour the liquid into the mixer while whisking on high speed.

Add the butter spoon by spoon and mix until well combined.

Cover custard with cling wrap – making sure the cling wrap is touching the surface of the custard so that a skin doesn’t form – and allow to cool.

For the guava icing, place icing sugar, butter and guava puree in a small heatproof bowl, set over a small saucepan of simmering water (make sure the bowl does not touch the water). Stir for about 1 minute, or until icing is spreadable.

To finish, place one piece of the pastry in the bottom of the mould, pour the custard on top and then spread it evenly. Place another piece of the pastry on top, smooth side up. Chill in the fridge overnight.

To slice, heat a bread knife under hot water and dry.

Note

• You can find these special decorating powder from .

Photography by Matthew Venables. 

Feeling nostalgic? We want you! For the month of November, SBS Food is asking food lovers far and wide to get creative by putting a multicultural twist or your creative spin on an Australian classic... Welcome to 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

You’ll love the creaminess of the custard with the perfectly crispy contrast of the pastry. 


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 9 July 2021 8:49pm
By Christopher Thé
Source: SBS



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