Vanilla Slice

    2 hours 45 min

    This wonderful pastry originates from France. It's also known as mille-feuille, cream slice or custard slice. A delicious egg custard is sandwiched between two layers of puff pastry, then spread with chocolate icing.

    96 people made this

    Serves: 9 

    • 2 (30cm x 30cm) sheets puff pastry
    • For the Custard
    • 625ml milk, divided
    • 100g butter or margarine
    • 40g cornflour
    • 90g icing sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • For the Icing
    • 1 tablespoon unsweetened cocoa powder
    • 240g icing sugar
    • 2 tablespoons milk or as needed

    Prep:25min  ›  Cook:20min  ›  Extra time:2hr chilling  ›  Ready in:2hr45min 

    1. Preheat oven to 210C / Gas 6 1/2. Using a fork, prick puff pastry all over. Place onto baking trays and bake for 10-12 (or until golden brown and cooked through). Let cool.
    2. Meanwhile, make the custard: Heat together 500ml milk and butter in a saucepan. Stir until butter is melted.
    3. In a small bowl, mix together cornflour, icing sugar, eggs and remaining milk until smooth.
    4. Remove milk from the heat and gradually whisk in egg mixture. Return to the heat.
    5. Cook over medium heat until the custard starts to thicken, then cook for a further 5 minutes, stirring constantly. Remove from heat and stir in the vanilla. Let the custard cool.
    6. Place one sheet of pastry on a tray. Spread custard all over, then place the second sheet of pastry on top. Gently press to create a sandwich. Set aside.
    7. In a bowl, sift together cocoa and icing sugar. Stir in just enough milk to make a spreadable icing.
    8. Cover the whole pastry with the icing, then chill for 2 hours or until the icing hardens.

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    Reviews in English (2)


    the custard was delicious but the making of the square is not as easy as it sounds. The puff pastry over puffed, needed to allow more time for the custard to cool, and the volume of custard made does not fill the square as full as the picture - ours ended up more the reverse of the image with barely visible custard to giant pastry will make another attempt as it was very yummy.  -  11 Nov 2012  (Review from Allrecipes AU | NZ)


    I would tend to agree with foufee in that the filling would be insufficient. And why bother to avoid custard pwwder when it's made from cornflour anyway? I would also like to add that directions to prick the pastry aren't adequate. You need to use a sharp stabbing force so the times of the fork go right through the pastry. And the holes need to be very close together. Once I started doing this instead of just pricking the pastry I had no problem with it puffing. For two ready rolled pieces of pastry I find I need four cups of milk. Last time I made custard squares I also used three eggs and I've been wondering about tryin four.  -  15 Jul 2015  (Review from Allrecipes AU | NZ)