Most people who know me suggested I do this blog to keep track of where I've been, which vanilla slices I've eaten and which are my favourites. So here we are, a vanilla slice blog. Original, no, but enjoyable.
Criteria for a good vanilla slice (in order of priority):
1. Custard - It should be the perfect balance of eggy and creamy. A natural custard colour, not bright yellow as some vendors demonstrate. It's consistency viscous and fluffy, not set like a jelly or rubbery in texture. It should be uber-fresh and not left out to discolour and go hard around the edges. Vanilla seeds speckling their way through is my preference.
2. Pastry - It should be buttery, flaky and yet be suitable to withstand being picked up and eaten freestyle or easy to cut through with a cake fork or knife. No sogginess here! The thickness and quantity of the pastry must be in keeping with the amount of custard and overall height of the slice. Too much or too little pastry is a recipe for disaster.
3. Icing - There should indeed be icing of some description atop the slice. I have seen vendors selling naked vanilla slices. The icing should be an appropriate thickness to the height of the slice. It should compliment what is underneath, whether that be dusted icing sugar, a fondant icing or a glaze. It should look appetizing, glossy and easy to break through with a utensil. I lean more towards the fondant.
Enjoy the blog.
Criteria for a good vanilla slice (in order of priority):
1. Custard - It should be the perfect balance of eggy and creamy. A natural custard colour, not bright yellow as some vendors demonstrate. It's consistency viscous and fluffy, not set like a jelly or rubbery in texture. It should be uber-fresh and not left out to discolour and go hard around the edges. Vanilla seeds speckling their way through is my preference.
2. Pastry - It should be buttery, flaky and yet be suitable to withstand being picked up and eaten freestyle or easy to cut through with a cake fork or knife. No sogginess here! The thickness and quantity of the pastry must be in keeping with the amount of custard and overall height of the slice. Too much or too little pastry is a recipe for disaster.
3. Icing - There should indeed be icing of some description atop the slice. I have seen vendors selling naked vanilla slices. The icing should be an appropriate thickness to the height of the slice. It should compliment what is underneath, whether that be dusted icing sugar, a fondant icing or a glaze. It should look appetizing, glossy and easy to break through with a utensil. I lean more towards the fondant.
Enjoy the blog.
Disclaimer:
Please note that the reviews are solely based on my opinion. I am not a professional baker or food connoisseur.
Please note that the reviews are solely based on my opinion. I am not a professional baker or food connoisseur.