Since Take 1, I have made the Vanilla Slices again and again, each time something didn’t go quite right or I’m just aiming too high above home baking standards.
During Take 2 – I changed the crème patissiere / pastry cream as I wanted more of it so I simply doubled the recipe quantities i used in take 1 thinking I would get the same consistency but I was wrong, it became too rich through too many egg yolks and too thick due to too much plain and corn flour.
The photos above are from Take 3 – I chose to follow a different recipe altogether for the crème patissiere and I didn’t any many adjustments! and I’m happy to say it was just right.
Making the puff pastry dough from a packet mix as worked well in both Take 2 and .
Notes to self before Take 4:-
Decide the dimensions of my final sheet(s) before baking which depends on how many and how big slices i want to achieve.
Don’t over or undercook the pastry.
Don’t flatten the baked pastry sheets straight away after baking, wait until they have cooled.
Work on the consistency of icing, not too runny or it will drip, drip, drip!
Find my missing or buy another small pastry bag with small circular tip for piping chocolate onto icing.
Stock up on Chocolate and/or Nutella use this pastry project as an excuse to your husband and children why you need to eat more chocolate and your not sharing. LOL
Recipes on how to make Vanilla Puff Pastry From McDougalls Puff Pastry Mix and Vanilla Pastry Cream to follow shortly…..