Imagine a warm afternoon in a sun-drenched kitchen, with the gentle hum of a sous vide machine in the background, as I embark on a quest to transform the classic vanilla slice into something truly spectacular. The moment I decided to infuse the custard with vanilla beans using sous vide, I knew I was onto something magical. This recipe combines traditional elements with modern techniques to create a dessert that’s both elegant and delicious.
Ingredients
For the Custard:
– 500ml whole milk
– 200ml heavy cream
– 1 whole vanilla bean, split and scraped
– 100g granulated sugar
– 4 large egg yolks
– 20g cornstarch
For the Pastry:
– 250g puff pastry (store-bought or homemade)
– 1 egg, beaten (for egg wash)
For the Topping:
– 200g icing sugar, sifted
– 2-3 tablespoons water or milk (to create a glaze)
– A pinch of edible gold leaf (optional, for decoration)
Instructions
Prepare your sous vide machine by preheating the water bath to 85°C (185°F).
In a medium saucepan, combine the whole milk, heavy cream, sugar, and the split vanilla bean with its seeds. Heat over medium heat until just simmering, then remove from the heat and let it steep for about 15 minutes to infuse the vanilla flavor.
In a bowl, whisk together the egg yolks and cornstarch until smooth. Slowly pour the warm milk mixture into the yolk mixture while whisking continuously to temper the eggs.
Transfer the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens, about 5 minutes.
Once thickened, pour the custard into a vacuum-sealable bag, seal it, and submerge it in the preheated sous vide water bath. Let it cook for 1 hour.
While the custard is cooking, preheat your oven to 200°C (392°F). Roll out the puff pastry on a lightly floured surface to about 3mm thick. Cut it into two rectangles, one for the base and one for the top. Place the rectangles on a baking sheet lined with parchment paper. Brush the top with the beaten egg.
Bake for 15-20 minutes or until golden brown and puffed. Remove from the oven and allow to cool completely.
After an hour, carefully remove the custard from the sous vide bath. Transfer it to a bowl and whisk until smooth.
To assemble, place one layer of puff pastry on a serving platter. Pour the custard over the pastry, smoothing it out evenly. Top with the second layer of puff pastry and refrigerate for at least 2 hours to set.
For the glaze, mix the icing sugar with enough water or milk to create a thick but pourable consistency. Spread this over the top layer of puff pastry. If desired, add a touch of elegance with edible gold leaf.
Cut into squares and serve chilled, reveling in the creamy, dreamy custard and the flaky pastry that makes this modern vanilla slice a showstopper!
Enjoy your culinary creation!