Snot Block: Creamy, Silky, Iconic. The Famous Aussie Bakery Vanilla Slice with Thick Custard and Flaky Pastry 🍰🍰

Snot Block 

Ingredients:

Custard filling:

– 2 cups milk

– 1/2 cup thickened cream

– 1/2 cup caster sugar

– 1/4 cup cornflour

– 4 egg yolks

– 1 tsp vanilla extract

Pastry:

– 2 sheets frozen puff pastry, thawed

Icing:

– 1 cup icing sugar

– 2 tbsp milk

– 1/2 tsp vanilla extract

Directions:

 Prepare the pastry:

1. Preheat oven to 200°C fan forced.

2. Line two baking trays with baking paper.

3. Place puff pastry sheets on trays and prick all over with a fork.

4. Bake for 12 to 15 minutes until puffed and lightly golden.

5. Remove from oven and cool completely.

 Make the custard:

6. In a saucepan, whisk milk, cream, caster sugar, cornflour, and egg yolks until smooth.

7. Place over medium heat and cook, whisking constantly, until very thick and glossy.

8. Remove from heat and stir in vanilla extract.

9. Allow custard to cool slightly, stirring occasionally to prevent a skin forming.

 Assemble the slice:

10. Line a 20 x 30 cm slice tin with baking paper.

11. Place one pastry sheet into the base, trimming to fit.

12. Pour thick custard evenly over pastry and smooth the top.

13. Top with remaining pastry sheet, pressing gently.

 Make the icing:

14. Mix icing sugar, milk, and vanilla until smooth and spreadable.

15. Spread icing evenly over the top pastry layer.

 Chill and set:

16. Refrigerate for at least 4 hours or overnight until fully set and sliceable.

To serve:

Slice using a sharp serrated knife, wiping clean between cuts for neat layers. Serve chilled with tea or coffee for the ultimate Aussie bakery experience