Vanilla Custard Slice

 

Vanilla Custard Slice (Napoleon Slice) – Creamy, Flaky, and Irresistible

If you’ve ever bitten into a Vanilla Custard Slice, also known in many parts of the world as a Napoleon Slice, you already know why this dessert is so beloved. With layers of flaky puff pastry sandwiching a rich, creamy custard filling and finished with a sweet icing glaze, this dessert is indulgent, elegant, and surprisingly simple to make at home.

In this article, you’ll discover the origins of the vanilla custard slice, a step-by-step recipe, tips for success, delicious variations, and how to serve and store it. By the end, you’ll be ready to impress your family and guests with a bakery-style dessert made right in your kitchen.

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What Is a Vanilla Custard Slice (Napoleon Slice)?

The Vanilla Custard Slice is a dessert composed of layers of puff pastry filled with a thick custard or pastry cream. In France, it is known as Mille-Feuille (which means “a thousand layers”) and in English-speaking countries, it’s often called a Napoleon Slice.

The combination of crispy pastry layers and silky-smooth custard cream makes it one of the most popular desserts across Europe, Australia, and beyond. Some versions are topped with powdered sugar, while others are finished with a glossy fondant icing, often decorated with a chocolate feathered pattern.

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Ingredients for Vanilla Custard Slice

To make a classic custard slice, you’ll need:

• 2 sheets puff pastry (store-bought or homemade)

• 4 cups whole milk

• ¾ cup granulated sugar

• 6 large egg yolks

• ½ cup cornstarch

• 2 teaspoons pure vanilla extract

• 2 tablespoons unsalted butter

• 2 cups powdered sugar (for glaze)

• 2–3 tablespoons milk or water (for glaze)

• Optional: 2 oz melted chocolate (for decorative swirl)

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Step-by-Step Instructions

Step 1: Bake the Pastry Layers

• Preheat oven to 400°F (200°C).

• Place puff pastry sheets on lined baking trays. Prick all over with a fork to prevent excessive puffing.

• Bake for 15–20 minutes until golden brown and crisp. Allow to cool completely.

Step 2: Prepare the Custard Filling

• Heat milk in a saucepan until just simmering.

• In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.

• Slowly pour hot milk into the egg mixture, whisking constantly.

• Return mixture to saucepan and cook over medium heat, whisking, until thickened.

• Remove from heat, stir in butter and vanilla. Cover with plastic wrap directly on the surface to prevent skin from forming. Let cool slightly.

Step 3: Assemble the Slice

• Place one puff pastry sheet as the base.

• Spread custard evenly over it.

• Top with second puff pastry sheet.

Step 4: Add the Glaze

• Mix powdered sugar with milk/water until thick but spreadable.

• Spread glaze over top pastry.

• (Optional) Pipe lines of melted chocolate across the glaze, then drag a toothpick through to create a feathered effect.

Step 5: Chill and Slice

• Refrigerate for at least 4 hours (preferably overnight) to set.

• Cut into squares or rectangles with a sharp knife.

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Tips for Success

• Chill before slicing: Custard must be fully set to cut clean pieces.

• Sharp knife only: Use a serrated knife to cut through layers without crushing the pastry.

• Prevent soggy pastry: Ensure pastry is fully baked and cooled before adding custard.

• Use quality vanilla: Pure vanilla extract or paste elevates the custard flavor.

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Variations

• Chocolate Custard Slice – Replace vanilla with cocoa powder or melted chocolate in the custard.

• Fruit Layer – Add fresh raspberries or sliced strawberries between layers for brightness.

• Caramel Custard Slice – Swirl caramel into the custard for extra decadence.

• Australian Vanilla Slice – Similar to the classic, but often thicker custard and sometimes topped with passionfruit icing.

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Serving Ideas

• Serve with tea or coffee for an afternoon treat.

• Cut into bite-sized pieces for parties.

• Dust with powdered sugar for a more rustic finish.

• Pair with fresh berries to balance the richness.

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Storage & Shelf Life

• Store covered in the refrigerator for up to 3 days.

• Do not freeze – puff pastry loses crispness once thawed.

• Best enjoyed fresh after chilling overnight.

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