How to make a simple French style vanilla slice in 30 minutes
Вставка
- Опубліковано 4 чер 2024
- Learn how to make a simple but delicious French style vanilla slice using home made pastry cream with this video tutorial.
Get the written recipe here: bit.ly/3h6qYUM
🧑🍳 ENROLL IN MY COOKING COURSE FOR BEGINNERS: bit.ly/2QZM7TX
Get the written recipe here: www.thefrenchcookingacademy.c...
🧅🥕INGREDIENTS🥕🧅
500 ml / 2 cups full cream milk ( not fat reduced)
130 grams / 4.6 oz caster sugar (fine white sugar)
6 egg yolks
1 vanilla bean (fresh) seeds scraped
1 or 2 tablespoons of rhum or liquor of your choice like grand marnier(optional)
40 grams / 1.4 oz plain all purpose white flour
30 grams /1 oz corn starch (also called corn flour)
1 roll of store bought (or home made) puff pastry sheet
a bit of icing sugar to decorate at the end
Preheat your oven before starting and ideally pre cut your pastry rectangle as well.
Cooking time for the pastry around 15 minutes
at 200 degrees Celsius around 400 degrees Fahrenheit
Start by making the pastry cream then let it cool immediately while you cook the pastry . you can use the pastry cream soon as it is below room temperature .
if you want, you can cook the pastry sheet and make the pastry cream beforehand and do the assembly later. pastry cream loses its flavor quickly within 24 hours maximum.
**********************************************************************************
IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL
🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: bit.ly/2Of3oJD
🎗️ join the FCA community on Patreon: bit.ly/2XaXw3F
🗣️ Spread the word about the channel and the website
🛒 Visit my Amazon cookware page: amzn.to/2sQZd9z.
UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
amzn.to/343Pvn4
******************************************************
The Mauviel pan I use plus good copper models:
amzn.to/2RHSACP
*******************************************************
Great all around cutting board (polypropylene): amzn.to/2POc0Ei
Heavy duty cutting board (wood):
amzn.to/2H4J5ZR
Essential utensil set:
amzn.to/2Y3eIc2
Kitchen scales Us Oz and metric grams:
amzn.to/2Vj0Flx
Measuring cups set:
amzn.to/2ViYkqT
Great starter cookware set (tri-ply clad):
amzn.to/2DWJD2a
A good nonstick pan:
amzn.to/2VW02OF
A Great cast iron enameled French made pot (Staub): amzn.to/302BvXi
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
amzn.to/2vKiB9M
Forged knife set (mercer culinary):
amzn.to/2WuDZvs
Fibrox knife set (victorinox):
amzn.to/2DRrbaV
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook: amzn.to/2FW7ses
How to cook pastry: amzn.to/2HrmKbz
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
amzn.to/2H4xPfW
Le garde manger:
amzn.to/3001yOH
Paul Bocuse Institute culinary book:
amzn.to/2H4jr7y
The complete robuchon:
amzn.to/30172cb
The professional Patry chef:
amzn.to/301Q3WX
Baking and pastry, mastering the art:
amzn.to/2vCU0Ue
Beautiful French Pastry recipe book:
amzn.to/2H2a1tc
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
amzn.to/2PP8ZUr
Larousse gastronomique:
amzn.to/2H4HWBK
Le repertoire de la cuisine (in english):
amzn.to/2H3TKE5
World atlas of wine:
amzn.to/2VLiB84 - Навчання та стиль
My grandmother, whose people came from Alsace, always added a bit of almond extract with to her vanilla pastry cream. It is sublime.
Mmmmm..... That sounds good! J'ai faim.
My grandparents were also from Alsace, Herbitzheim and Willerwald but lived their adult lives in Lorraine, Metz to be exact. My grandmother, Marie-Louise was an excellent baker and cook. She had the hands for it.
I wonder how it would taste with an orange essence as well - miam!!
I just learned this with my most recent batch of cookies - the extra almond with the vanilla extract took them from good to GREAT. Huge improvement with such a tiny difference.
I was just thinking that would be nice. Almond everything is great!
Millefeuille used to be me and my dad's big favorite when I was a kid. I remember the larger sized millefeuille my parents would order from the local pâtisserie to share for each of our birthdays. What a great memory!
I love recipes like this. No Frills. No fancy techniques. Just simple, great tasting food.
We also have this kind of cake in Hungary. It's called 'krémes' = creamy. We slice the upper pastry and put it on the cake before slicing the cake so that the cream won't be squeezed out of the layers.
Same in south wales uk
Same in Germany❣😋 🇩🇪
In Dutch we call them Tompouce (single) or tompoucen (plural). The classic ones are covered in a pink glaze. And you can get them for 0,75 cent at HEMA. They are soo good and mostly eaten at birthdays. And as a extra fun fact: during king’s day they are covered in orange glaze to celebrate the the birthday of the king of Orange.
The Hema Tompoucen are great untill you get one from the bakery..
The last time I had a Tompouce from the Hema it tasted like cardboard.
Even the cheap Moroccan mille feuilles tasted much better.
On Thursday I get them from Uljee for one euro a piece
In Hungary our version is krémes (creamy cake) or francia krémes (French creamy cake), which has a caramel glaze. Our shop-bought versions are fucking disasters tho. Orange glaze sounds amazing.
Lekker. I've had them with mocha cream filling as well. Heerlijk
we call them "snot blocks" in Australia
@@garrybarry4286 we used to have a bakery nearby that did huge cake sized ones. We called them snot slabs 😂
THIS LOOKS FANTASTIC !!! OMG !!! THIS VANILLA SLICE MADE MY MOUTH WATER AS I WAS WATCHING THIS VIDEO. I HAVE TO SAVE THIS VIDEO SO I CAN MAKE THIS PERFECT VANILLA SLICE ! YUM YUM YUM ! FANTASTICO !!!! ❤️❤️❤️🇦🇺🇦🇺🇦🇺xoxox
French Pastry Chef: I'm definitely trimming the edges off to improve the presentation...and not so that I can eat the trimmings.
😂
When making a larger, dessert-sized millefeuille (with more pastry layers) traditionally the trimmings would be reduced to small flakes and stuck onto the sides afterwards with a thin smearing of pastry cream, you can even lay them out on a baking sheet, spray them lightly with sugar-water from a spray bottle then give them another quick bake to make them sweet and crunchy before the "masking" (crunchy chips like that are called feuilletine and can be reused in a bunch of other recipes, like being mixed with chocolate to form a sort of biscuit base for cremeux). Good chefs waste nothing, and if you got caught eating them you'd go arm-first into the baguette-slicing machine.
@@graysaltine6035 I would be known as Jacques the No Armed Chef
Of course not🤣
Ha Ha Ha !!!
The crunchy bits on the edge are my favorite
Just made this for desert today. Absolutely fabulous!! Thanks for the recipe.
That looks delicious. My French grandmother would have loved this.
I absolutely love lemon puffs. So delish.
He mentioned adding cointreau to the pastry cream at the end to rehydrate it and I highly recommend adding an orange liqueur. A few months back I DMd Stephane to confirm if it would be ok when I was making my vanilla slices to add Grand Marnier and it turned out phenomenally. The orange is not even close to overpowering. It's extremely subtle.
indeed
@@FrenchCookingAcademy This has so many comments I didn't have time to read all of them: is this the same thing as a true Napoleon?
This souds awesome, so did you use vanilla and grand marnier? and how much grand marnier did you use?
@@anggrimunki I just used straight grand marnier and it's just a splash or two to hydrate it. I tried to match the amount that he added and really didn't want to go over because you can easily add to it but you can't remove any if you put in too much.
What kind of puff pastry you using? Like what brand plz … very important to let me know plz… ur amazing chef!
Thank you for this walkthrough.
This turned out great!
Love that you showed an easier way of making these there my favourite slice
I just love your recipes. Definitely gonna try this.
Incroyable. Merci, monsieur. My very favorite dessert!
This is wonderful! My favourite pastry but always seemed way above my skill level. Thank you for demystifying this wonderful dessert !✌️
YUMMMM!! Can't wait to try this recipe. All others I've tried have been too sweet but this looks perfect. Thank you.
pastry cream is the greatest thing ever!!!
One of my favourites! Thank you, Stephane!
Thank you! Just brilliant
Vanilla slice is my absolute favourite and the Polish have the best l have ever tasted. They call it the Napoleon slice its yummy. 😋😋😋
That looks heavenly! Thanks for simplifying Stefane and making this so accessible!
no problem hope it will helps vanilla slices are good 😋😋
@@FrenchCookingAcademy A Lovely French vanilla slice, with a cold glass of a nice full cream
milk is divine,
fantastic recipe. Subtle and full of flavor.
The passion! Merci, Stephane!
I love vanilla slices!
I've never heard of this before but.....dang! I already love it!
This is an insanely popular treat in Australia. We have icing on top. Often pink icing.
Magnifique!!!!
For an extra layer, cou can add a thin layer of whipped (Stabilized) cream!!!
I would be VERY tempted to spread the cream on the pastry and DEVOUR!! 😊
I'm certainly going to try that recipe!. Love your presentation 😍
In South Africa we called this “melktert” in english milktart. The only think when you put the filling ontop of the baked pastry we sprinkle little bit of cinnomon ontop.thats very nice
Except melktert does not use flaky puff pastry, it uses a short crust pastry.
Wow looks so delicious thank you for sharing
Looks amazing. Thx for sharing.
J'ai vraiment hâte d'essayer cette recette. Je vais aussi m'inscrire pour votre cours. Ça va être un cadeau à moi au printemps! Merci pour vos belles recettes qui sont tellement facile à préparer!!
I would LOVE to try the ones made in this video!
My favourite cake ever 😋 Thank you x
Perfection on a plate
Always excellent instruction by a lst class affable teacher who has a delicious recipe to share! Thank you, Stephane! Your efforts are greatly appreciated!
Thanks so much!
It is a very long time since I last got newsfeed from you.
A good thing that you tube restarted sending vids from you.
Thank you very much for all your work,you do a great job for all the viewers,whether they are professionals or simple ones.
Keep the good work on to the delight of people round the world!
Thank u, will definitely try.Looks good n easy
Thank you for sharing.
I’m in love with
The whole video is worth watching not just for the great instructions but to listen to him say nom nom nom at 9:16 :-)
😁👍
A perfect looking desert using vanilla. Cheers, Stephane!
my pleasure
Beautiful pans!
Perfect Vanilla Slice!
I love your channel. You have such a charming presence! Thank you for this.
One of my favourite cakes since I was a kid, the best one I ever had was in a beach cafe on the south coast it was so good we brought more in there to bring home for the next day , and such a deep filling , it was heaven. BEACHCOMBER BARTON ON SEA best vanilla slice ever ...... I would have day out and travel down just to bring some back.....
And was it covered with a coat of light icing
Wow, I’ve studied French for over a decade and have never heard of a vanilla slice - it looks delicious, I’m definitely going to try it!
Probably because it's not a real pastry, it's called a millefeuille.
Very enjoyable to watch and listen - thank you 😍
You make easy the desserts.
Thank you for all your recipes
my pleasure
Thank you ! Beautiful job 👍👍👍👍❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Thanks!
Thank You!!
Thanks looks yummy
Enjoyed your video over a cup of fresh coffee..... very nicely presented.
Signed up to the newsletter - look forward to hearing more!
thanks 🙂👍
wow! i just love the way you teach! thank you :)
Fabulous!
Lovely!
Love this
Beautiful vanilla slice ❤️
WOW That is awesome I will be making that
Beautiful! Thank you.
I actually freeze my egg whites in a clean glass jar. If I have egg yokes, I mix them with a bit of milk and freeze them also in a glass jar. I've made pavlova with frozen egg whites and custard with the yokes.....using them at room temperature of course. It works.
TY for the tips! I was wondering if I could freeze the whites without them being ruined.
N.G. '''''' FREEZING GLASS? wtf? How dangerous is that, the glass can crack and break as it gets to room temperature...Try plastic containers ...
Thank you for your tip as I always have spare whites left over and most times tip them out .Really appreciate your tip 🙏🏼💖❌⭕️
I freeze the egg whites in ice cube trays. Usually I egg white in 2 cube spaces. When frozen I put them in a freezer bag and when I need 1 egg white I only have to get 2 cubes from my freezer bag. Simple. They will last a long time in the freezer.
@@rosemarydudley9954 glass is at risk of cracking when the temperature change is drastic, like freezer to oven. Just defrosting on the counter isn't going to put the glass at risk of exploding
never heard of Vanilla Slice until today..I'm excited!
Scott Parisi .... I don't know how old you are but I was eating them back in the late 50's and early 60's !! They don't make them like they used to...
@@rosemarydudley9954 I came along in 1968 and I don't remember them here in the Boston area...I'm going to make them.
One more layer, Napoleon!!! My favorite pastry.👵🌹🌹❤️❤️
I wish I could magically transport that to my house! Yum!
Awesome Chef!
Really nice..thats my next project..thanks
Beautiful
Fabulous.
Very nice!
beautiful
I love it!
Omg looks amazing 🤩 🤩
This is so good!!
🙂👍👨🏻🍳
Great recipe sir
Yes that is a beauty!
thanks
Yummy! Can’t wait to try 😄
Beautiful work....
The best I like it.
Lovely is always.
Luv it
J'habite en Louisiane et j'aime toujours votre cuisine. Ca c'est bon!
merci🙂
In belgium they are called glacés ó they have a sugar glaze}, and i absolutely love that you can't eat them cleanely!so good, so simple, so fun!
Excellent mercy 🙏🏼
🙂👍
I like French vanilla slice. Yum! I like your accent!
The humble snot block very good
I really enjoy this channel. 👍
It taste fantastic! Thanks for the recipe!
That's a neat trick to add some rum to the pastry cream, I think the fruit tart I'm used to buying probably added some more almond extract after the fact to make that flavor stand out more.
Amazing
Yum delicious 😋
Merci je veux essayer un jour!
I really enjoyed this recipe, especially your presentation. Thank you 🙏🏻
thanks a lot
Beautiful and Delish
Exquisite
Yum my favorite👍😋😋😋
great video, it takes the mistery out of a great dessert :)
In the top 3 of Dutch pastry