Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, ladybirds aussie vanilla slice .. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

There's nothing more Aussie than a good old-fashioned Vanilla Slice - or 'Snot Blocks' as they've been called Down Under over the years. We've all eaten a million over our lifetimes. Whether it be at your local bakery growing up or even more fancy versions growing up, like the 'Mega Vanilla Slice' from.

Ladybirds Aussie Vanilla Slice . is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Ladybirds Aussie Vanilla Slice . is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have ladybirds aussie vanilla slice . using 13 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Ladybirds Aussie Vanilla Slice .:

1. Make ready 2 sheets puff pastry
2. Prepare 1 cup caster sugar
3. Get 3/4 cup cornflour
4. Make ready 1/2 cup custard powder
5. Prepare 3 cup milk
6. Take 1 cup cream
7. Get 60 grams butter
8. Get 2 tsp vanilla essence
9. Make ready 3 large egg yolks
10. Make ready 1 1/2 cup icing sugar
11. Take 1/4 cup passionfruit pulp
12. Take 2 tsp lemon juice
13. Prepare 15 grams extra butter - softened

A classic Australian vanilla slice recipe, made with silky smooth vanilla bean custard and layers of crispy puff pastry. A classic Vanilla Slice recipe with silky smooth custard and crisp puff pastry, this is a true Aussie favourite! We've elevated it to the next level with the. Vanilla Slice Slice Baby is available now at Black Star Pastry.

Steps to make Ladybirds Aussie Vanilla Slice .:

1. Preheat your oven to 240°C / 375°F .
2. Line the base and sides of a shallow 25cm square cake tin with aluminium foil - with some of the foil extending over two of the sides , this will help with the lifting the slice out of the tin later on . Then brush 2 oven trays (or use the same one twice) with oil ready to cook the pastry sheets on .
3. Place the pastry sheets , one per tray , onto the prepared oven trays and prick pastry all over with a fork , so to help the pastry from rising too much . Now bake in the preheated oven for about 8-10 minutes or until pastry is golden and crisp .
4. Once cooked remove from heat and place cooked pastry sheet , top side up , flat side down , into the prepared foil lined tin and set aside to cool whilst you make the filling .
5. TO MAKE THE FILLING : Combine the sugar , cornflour and the custard powder into a medium saucepan and gradually add the milk and the cream ; stirring constantly until smooth .
6. Stir mixture continuously over medium heat on stove top for a few minutes or until the mixture starts to boil and thicken ; now add the 60g of butter and use vanilla essence and stir until smooth .
7. Now remove from the heat and whisk in the egg Yolks until well combined , thick and smooth .
8. Now spread the prepared custard mix into and all over the cooked , cooled pastry in the foil lined tin , spreading it evenly .
9. Next place the remaining cooked , cooled pastry sheet , top side up and rough side inways , onto the custard on the bottom pastry sheet , and push down gently to seal them together . Leave to cool and set whilst you prepare the icing mixture .
10. To MAKE THE ICING MIXTURE : Combine the icing sugar the passionfruit pulp the lemon juice and the extra 15g of butter into a heatproof bowl and stand the bowl over a pot of simmering water , but do not let the water touch the bowl , and stir them all until over the heat until the icing is smooth and glossy , once ready remove from the heat .
11. Either Carefully , using the foil hangover bits to help , lift the prepared slice from out of the cake tin , and spread the prepared icing mixture all over the top of the slice evenly . Now leave it to allow it to cool and set in the fridge OR leave it in the cake tin to ice it and let it set before cutting or removing it from the cake tin .
12. Once cooled and set , cut the slice into even square pieces using a long sharp serrated knife . Careful it can get messy at times lol
13. Keep refrigerated , serve cold , enjoy . :-) .

Stop, collaborate and listen - we've joined forces with Sydney's Black Star Pastry to reinvent an Aussie classic - the "snot-block" a.k.a vanilla slice. Great Recipe - Big Vanilla Slice Fan, and this recipe delivers. Need to cool custard before pouring on base, and need more butter, and milk/water to make icing - but very pleasing result, and This is a traditional Aussie slice. There are even national competitions to find out who can make the bset slice. Thank you! this recipe was great and the vanilla slice filling also works wonderfully as a custard tart filling.just pour into premade tart shells.

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