Caramelised white chocolate vanilla slice
White chocolate and caramel fans, this recipe is for you. Our twist on classic vanilla slice is irresistible and easier to recreate at home than it looks.
Note: + cooling & 7 hours setting time
- 180g white chocolate, chopped
- 2 sheets frozen puff pastry, just thawed
- 1 1/2 cups (375ml) pouring (pure) cream
- 1 1/2cups (375ml) milk
- 80g butter, chopped
- 2 tsp vanilla extract
- 2/3 cup (150g) caster sugar
- 1/3 cup (50g) cornflour
- 6 Coles Australian Free Range Egg yolks
- 100g white chocolate, extra, melted
- 1 cup (160g) icing sugar mixture, sifted
- 1 tbs boiling water
- 1 tbs milk, extra
Preheat oven to 150°C. Line a baking tray with baking paper. Place chopped chocolate on the lined tray. Bake for 10 mins. Remove from oven and spread chocolate into an even layer. Bake, stirring halfway through cooking, for a further 15 mins or until golden brown (chocolate will be chalky).
Increase oven temperature to 220°C. Line 2 large baking trays with baking paper. Place 1 pastry sheet on each tray. Cover each pastry sheet with another piece of baking paper. Top each pastry sheet with another baking tray and a heavy baking dish to weigh down. Bake for 30-35 mins or until the pastry is golden. Remove the dishes and trays. Set pastry aside to cool completely. Use a small serrated knife to cut the pastry to 22cm squares.
Lightly grease a 22cm (base measurement) square cake pan and line with baking paper, allowing sides to overhang. Place the caramelised white chocolate and cream in a medium saucepan over low heat. Cook, stirring, for 1-2 mins or until smooth. Add the milk, 60g butter, vanilla and caster sugar. Increase heat to medium and cook for 2-3 mins or until mixture comes to a simmer. Remove from heat.
Whisk the cornflour, egg yolks and ½ cup (125ml) water in a small bowl. Add cornflour mixture to the hot milk mixture and whisk to combine. Return the pan to low heat. Bring to the boil, whisking constantly. Cook, whisking, for 30 secs or until the custard thickens.
Place 1 pastry sheet in the base of the prepared cake pan. Pour over the custard and top with the remaining pastry sheet, pressing down gently. Place in the fridge for 6 hours or until set.
Meanwhile, pour the extra melted chocolate over a large sheet of baking paper and spread to a thin layer. Starting with the edge closest to you, roll up the baking paper into a log. Place in the fridge for 30 mins to set.
Combine the icing sugar, remaining butter and boiling water in a bowl. Stir in extra milk. Spread over vanilla slice. Place in the fridge for 1 hour to set.
Transfer the vanilla slice to a serving platter. Use a large serrated knife to cut into pieces. Unroll paper with the white chocolate (it will break into shards). Top vanilla slice with the chocolate shards.