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Vanilla slice with honeycomb crunch recipe
Vanilla slice with honeycomb crunch recipe
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Irresistible flaky pastry layers with creamy custard, toffee macadamias, honeycomb, and caramel. Delicious!
Ingredients:
  • 2 sheets good-quality frozen butter puff pastry, just thawed (see tip)
  • 375ml (1 1/2 cups) pouring cream
  • 170g (3/4 cup) caster sugar
  • 40g unsalted butter
  • 375ml (1 1/2 cups) milk
  • 35g (1/4 cup) cornflour
  • 6 egg yolks
  • Pistachio honeycomb, to decorate
  • Toffee macadamias, to decorate
  • Honey, to drizzle
  • 140g (2/3 cup) caster sugar
  • 80ml (1/3 cup) pouring cream
Instructions:
  • Preheat your oven to 220C/200C fan forced. Line a baking tray with baking paper and place 1 pastry sheet on top. Cover the pastry with another sheet of baking paper and weight it down with another tray. Bake for 15 minutes until golden and fully cooked. Allow it to cool completely before proceeding. Repeat with the remaining pastry sheet.
  • Prepare a 22cm square cake pan by lining the base and sides with baking paper, leaving a 2cm overhang. Fit 1 pastry sheet into the base of the pan, trimming as needed.
  • In a large saucepan, combine cream, sugar, vanilla, butter, and 250ml (1 cup) milk. Heat over medium heat until just before boiling. Remove from heat.
  • In a jug, mix cornflour, egg yolks, and the rest of the milk. Slowly whisk this into the cream mixture until fully blended. Cook the mixture over medium-low heat for 5-10 minutes until it thickens and boils, stirring constantly. Pour the hot custard onto the pastry and smooth it out. Place the remaining pastry sheet on top, trimming to fit. Refrigerate, covered, for 4 hours or overnight to set.
  • In a saucepan over low heat, combine sugar and 80ml (1/3 cup) water. Stir until sugar dissolves, then simmer for 8 minutes until golden. Lower the heat, slowly whisk in cream until well combined to create a smooth caramel sauce. Be cautious to prevent splitting.
  • For the pistachio honeycomb, start by combining 335g (1 1/2 cups) white sugar, 60ml (1/4 cup) glucose syrup, 2 tbs golden syrup, and 125ml (1/2 cup) water in a large saucepan over low heat. Stir occasionally for 5-8 minutes until the sugar dissolves. Increase the heat to high and bring it to a boil. Let it cook without stirring for 5-7 minutes until it reaches the hard crack stage (153C) on a cook’s thermometer, with a light color developing around the edges. Remove from heat and wait for bubbles to settle. Stir in 2 tsp sifted bicarb using a wooden spoon. Pour the mixture into a roasting pan lined with baking paper, ensuring the paper overhangs the sides. Quickly sprinkle 55g (1/3 cup) coarsely chopped pistachio kernels over the top and allow it to cool completely.
  • Prepare the toffee macadamias by lining a large baking tray with baking paper and placing a wire rack on top. Skewer each of the 145g (1 cup) whole macadamias with toothpicks. In a saucepan over low heat, combine 215g (1 cup) caster sugar and 60ml (1/4 cup) water, stirring until dissolved. Use a wet pastry brush to prevent crystals from forming on the side of the pan. Increase the heat to medium and cook without stirring until the toffee turns golden. Dip each macadamia into the toffee by the toothpick, ensuring it's fully coated and letting excess drip off. Once the toffee forms a thin string as it drips, place the toothpick on the wire rack to let the excess toffee drip onto the paper.
  • Roughly chop the pistachio honeycomb. Slice the vanilla into 12 pieces. Garnish with the chopped honeycomb and toffee macadamias. Finish with a drizzle of caramel sauce and honey before serving.

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