Vanilla Slice With Honeycomb Crunch Recipe

Layers of flaky, buttery pastry, creamy custard filling with toffee macadamias, honeycomb and caramel on top - who could resist?

The ingredient of Vanilla Slice With Honeycomb Crunch Recipe

• 2 sheets good quality frozen butter puff pastry just thawed see tip
• 375ml 1 1 2 cups pouring cream
• 170g 3 4 cup caster sugar
• 1 tsp vanilla extract
• 40g unsalted butter
• 375ml 1 1 2 cups milk
• 35g 1 4 cup cornflour
• 6 egg yolks
• pistachio honeycomb to decorate
• toffee macadamias to decorate
• honey to drizzle
• 140g 2 3 cup caster sugar
• 80ml 1 3 cup pouring cream

The Instruction of vanilla slice with honeycomb crunch recipe

• preheat oven to 220c 200c fan forced line a baking tray with baking paper place 1 pastry sheet on prepared tray top the pastry with another sheet of baking paper and another baking tray on top bake for 15 minutes or until golden and cooked through set aside to cool completely repeat with remaining pastry sheet
• line the base and sides of a 22cm square cake pan with baking paper allowing the paper to overhang 2cm above the sides place 1 pastry sheet in base of prepared pan trimming to fit
• place the cream sugar vanilla butter and 250ml 1 cup milk in a large saucepan heat over medium heat until the mixture almost comes to the boil remove from heat
• combine cornflour egg yolks and remaining milk in a jug gradually whisk the egg mixture into the cream mixture until well combined return the mixture to medium low heat and cook stirring constantly for 5 10 minutes or until the custard thickens and comes to the boil spoon the hot custard over the pastry and smooth the surface top with the remaining pastry sheet trimming to fit cover and place in the fridge for 4 hours or overnight to set
• to make the caramel sauce stir the sugar and 80ml 1 3 cup water in a saucepan over low heat until the sugar dissolves simmer for 8 minutes or until golden reduce the heat to low and carefully whisk in the cream until combined be careful it doesnu2019t split
• to make the pistachio honeycomb place 335g 1 1 2 cups white sugar 60ml 1 4cup glucose syrup 2 tbs golden syrup and 125ml 1 2 cup water in a large saucepan over low heat cook stirring for 5 8 minutes or until sugar dissolves increase heat to high bring to boil cook without stirring for 5 7 minutes or until hard crack stage 153c on a cooku2019s thermometer and just colouring around edge remove from heat let bubbles subside stir in 2 tsp sifted bicarb with wooden spoon pour the mixture into a baking paper lined roasting pan with paper overhanging the sides quickly scatter over 55g 1 3 cup coarsely chopped pistachio kernels then set aside to cool completely
• to make the toffee macadamias line a large baking tray with baking paper then place a wire rack over the tray individually pierce 145g 1 cup whole macadamias with toothpicks place 215g 1 cup caster sugar and 60ml 1 4 cup water in a saucepan over low heat stir to dissolve brush down side with wet pastry brush to stop crystals forming increase heat to medium cook without stirring until golden holding toothpick dip macadamia into toffee turn to coat allowing excess to drip off once the drip of toffee creates a thin string insert toothpick through rack so it hangs over edge allowing excess to drip down onto paper
• coarsely chop the pistachio honeycomb cut the vanilla slice into 12 pieces top with the chopped honeycomb and toffee macadamias drizzle over the caramel sauce and honey to serve

Nutritions of Vanilla Slice With Honeycomb Crunch Recipe

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