How to make a simple French style vanilla slice in 30 minutes
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- Опубликовано: 24 июл 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
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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.
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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.
Just made this for desert today. Absolutely fabulous!! Thanks for the recipe.
This is wonderful! My favourite pastry but always seemed way above my skill level. Thank you for demystifying this wonderful dessert !✌️
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 !!!
YUMMMM!! Can't wait to try this recipe. All others I've tried have been too sweet but this looks perfect. Thank you.
That looks delicious. My French grandmother would have loved this.
Incroyable. Merci, monsieur. My very favorite dessert!
The crunchy bits on the edge are my favorite
I just love your recipes. Definitely gonna try this.
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!!
Thank you for this walkthrough.
This turned out great!
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
Love that you showed an easier way of making these there my favourite slice
I'm certainly going to try that recipe!. Love your presentation 😍
One of my favourites! Thank you, Stephane!
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 😂
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,
The passion! Merci, Stephane!
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!
I absolutely love lemon puffs. So delish.
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!
Wow looks so delicious thank you for sharing
I love your channel. You have such a charming presence! Thank you for this.
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.
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.
Thank you! Just brilliant
A perfect looking desert using vanilla. Cheers, Stephane!
my pleasure
Looks amazing. Thx for sharing.
Vanilla slice is my absolute favourite and the Polish have the best l have ever tasted. They call it the Napoleon slice its yummy. 😋😋😋
I would LOVE to try the ones made in this video!
I would be VERY tempted to spread the cream on the pastry and DEVOUR!! 😊
pastry cream is the greatest thing ever!!!
Signed up to the newsletter - look forward to hearing more!
thanks 🙂👍
Magnifique!!!!
For an extra layer, cou can add a thin layer of whipped (Stabilized) cream!!!
wow! i just love the way you teach! thank you :)
Thank u, will definitely try.Looks good n easy
You make easy the desserts.
Thank you for all your recipes
my pleasure
fantastic recipe. Subtle and full of flavor.
Very enjoyable to watch and listen - thank you 😍
Enjoyed your video over a cup of fresh coffee..... very nicely presented.
My favourite cake ever 😋 Thank you x
I love vanilla slices!
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 sharing.
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.
WOW That is awesome I will be making that
Beautiful pans!
Thank you ! Beautiful job 👍👍👍👍❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Perfection on a plate
One more layer, Napoleon!!! My favorite pastry.👵🌹🌹❤️❤️
Thanks looks yummy
Perfect Vanilla Slice!
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.
I wish I could magically transport that to my house! Yum!
great video, it takes the mistery out of a great dessert :)
It taste fantastic! Thanks for the recipe!
Beautiful vanilla slice ❤️
Yummy! Can’t wait to try 😄
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 :-)
😁👍
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.
Awesome Chef!
I like French vanilla slice. Yum! I like your accent!
Beautiful
Omg looks amazing 🤩 🤩
Really nice..thats my next project..thanks
Lovely!
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!
J'habite en Louisiane et j'aime toujours votre cuisine. Ca c'est bon!
merci🙂
Love this
I really enjoyed this recipe, especially your presentation. Thank you 🙏🏻
thanks a lot
This is so good!!
🙂👍👨🏻🍳
Fabulous.
Very nice!
Thank You!!
I really enjoy this channel. 👍
Fabulous!
Beautiful work....
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
beautiful
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
Great recipe sir
Thanks!
Beautiful! I haven’t had mille-feuille since I was in France 20 years ago. I had no idea they could be this easy to make. Thank you, Stephane. I can’t wait to make this delicious dessert and reminisce.
I love it!
Lovely is always.
Sir you’re amazing. The recipes are obviously superb but the way you present them and explain everything is really, really helpful. I have made a few of your sauces and I’m blown away honestly. Classy, classy, classy. Thank you very much.
The best I like it.
😋Mmmm....French Vanilla Slice is one of my favorite 😍💕cakes and to have a french good looking chef with a nice accent to make it for you is a special treat.... Bravo🥚🍶🥣
Yes that is a beauty!
thanks
Amazing
Luv it
Yum delicious 😋
Merci je veux essayer un jour!
🤭yum yum yum .we have it in my country called milk tart but we use cinnamon
Awesome! So simple! In Australia we used to have these with passion fruit icing. So good....
And we call them 'snot blocks' lol Only in Australia!!
I was looking up a lemon bar recipe and I came across this video, needless to say, I'm making these instead! They look soooo yummeh!