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Chris’s Vanilla Custard Slices

CHRIS’S VANILLA CUSTARD SLICES! Here we go folks! For the pastry I used my classic French puff pastry recipe. You can also use my rough puff pastry or just use store bought if you want to avoid the hassle French Puff Pastry -    • Classic French PUFF PASTRY   Rough Puff Pastry -    • Rough Puff Pastry   2 x 500-550g sheets - Roll out two thin sheets slightly bigger than the 20x30cm tin as they will contract. Chill them for about 30-60 minutes before baking. Prick with a fork all over and bake for about 30 minutes at 200C Celsius until Golden Brown. Once Baked trim to fit the tin The Custard 200g of Sugar 85g of Cornstarch/Cornflour 10 egg yolks 1200g or ml of milk 1 1/2 Vanilla Beans 85g of Butter Follow the instructions in the video For the Fondant Icing Here’s a link to a tutorial I did a while back. No need for the ice water to cool down. Only if you’re in a hurry 😄 Fondant Icing Tutorial -    • Fondant Icing Glaze for cakes   I used some dark chocolate for the feathering and some whipping cream to pipe on top. This is all optional Give it a go and if you’ve any questions just ask and I’ll do me best to get back to ya! All the best Chris - Your Irish Baker Abroad 👨🏻‍🍳🇮🇪 IBA Instagram - https://goo.su/kK195JF IBA TikTok - https://rb.gy/7ftayd@top fans