Learn To Make A Top Pastry Chef Vanilla Slice (with raspberries) At Home

hello everyone welcome back to the channel my name is Stefan and this is the French cooking Academy let me start by saying thank you guys to have joined me in the weekend for the live event that was amazing my first ever live event and so for you and for me such a great experience as a great exchange now many of you said that you wanted to see more a French dessert and I thought you know what today we're going to just make one of these recipe but the patisserie booth here and we're going to learn how to create the famous French style vanilla slice just the name already sounds very good with I'm gonna make my own version of the dessert and I'm going to call it the raspberry vanilla slice so this is how I'm gonna do it I'm gonna take some fresh puff pastry just a big rectangle I'm gonna spread some pastry cream then add in the middle layer of fresh raspberries then cover it with pastry cream and finish it off with that flaky puff pastry and just add a little bit of sugar on top to make it nice and then you can slice it up and serve that for your guests your family or just yourself in front of the television it's delicious recipe and all the instructions coming up now welcome back everyone and thanks for joining me for that French cooking class so today we're gonna make the funniest light or learn to make the vanilla slice and of course I need to tell you the difference between this version and the French version the French version is called a MILF I translated the thousand layers because of the layers of puff pastry that you have and his golden leaves it's what's called a thousand layers the big difference in France as well the recipe is made with three layers of puff pastry and only uses vanilla pastry cream the top is also covered with an icing and decorated with chocolate in terms of history the milfoil appeared in front in 1806 more than 200 years ago and published in a book back then and the senator receiver was forgotten for more than 60 years and it is only that in 1867 a pastry chef called Sir John in Paris decided to revive the recipient serving to his guests the recipe was met with you success and start to spread like wildfire and today it has just become a world-famous desserts but that we've got all these details let's look at how to make at recipes step by step in that little French pastry course now let's start with the ingredients you're going to need for that recipe is fairly straightforward as you can see and we've got corn flour 4 eggs we're just going to use the egg yolk so you can have some whole milk pure cream fresh raspberries sugar butter and this is the fresh puff pastry roll that bought from from the shop that of course is quintessential the fresh vanilla bean that is really gonna change the flavors of your dessert if you use the fresh stuff instead of the extract now all the ingredients will be listed in the video description as usual so you can just refer to that for your shopping list now let's start the recipe we start with a pan and we're going to need a whisk and we're going to start on low heat low to medium and you're gonna start by pouring all the milk in and we're gonna infuse the milk with the vanilla pod very important so you're going to take your vanilla pod here I'm going to split it open remove the seeds with the knife like we've seen in the other video and extra this season put them inside there okay Owen take a whisk and very gently we're going to bring this to the boil now all my milk is warming up slowly I'm going to use that off time to prepare the other part of the pastry cream which is blanching the egg yolks for egg yolks with the sugar now the sugar has been divided in two and there's half of the sugar for that preparation and a half of the sugar is going to go with the milk so always remember time management and so when you have so a bit of time we're going to start with the egg yolks in here and the 40 grams of sugar now sugar usually burns egg yolks as soon as you put sugar and egg yolks you need to start mixing them and stirring again so vigorously in a keep whisking for about two minutes up to three minutes until it becomes really kind of a whitish mix now halfway through you see the color becomes kind of fail and you're halfway there and you keep on going until it becomes really kind of whitish so I'll show you after okay we should be done now so as you can see here this is the consistency I'm trying to put it in a light and it's much whiter it's not going to be playing more like paper white but you know what I mean so when you're here you're gonna check your milk immediately so I'm going to leave this and check the milk and now for the milk so as you can see it's warming up very fast we're just in time we're gonna add the other half of sugar in the milk and we're gonna wait on - it boils it's not far from the boiling point so we're gonna keep watching the milk until it boils okay so as you can see and the first boiling appears here I'm turning my heat off immediately and I'm just gonna whisk very gently I'm going to leave these to rest very very short time if you want you can leave it to rest on the side for a longer time if you want to infuse the vanilla more and now we're going to go back to our egg mix for the egg mix as you can see it's got that lovely color and lovely consistency you can arm yourself with a sieve like this and the first thing we're gonna do when this is done is to add the starch so all of the starch huh bit by bit and very gently you're going to incorporate this with your eggs all right when you're done as you can see I still have a relatively kind of a paste consistency but not as liquid and now let's add the milk in now for the milk you're gonna add it in stages so you use the sieve and you're gonna add a little bit of milk first now make sure you feel her everything and very slowly you're going to incorporate that milk with this egg mix when it's done you get the rest of the milk and you filter everything out bang and you mix again finally when all the milk is incorporated you're gonna put it back in the pan and making sure you use that Cybill gun to filter any bits and foam that might be hanging around one all ready to cook the pastry cream so we're gonna use the heat on medium and here's very important things can go very fast and gently with your whisk you're gonna keep whisking until that cream starts to thicken and I'll show you in a bit what's happening then so like I said very quickly look what's happening it starts to cook and it starts to thicken and don't panic this is the intention with a pastry cream yes it can reach the boils can put your heat a bit down on low and you have to whisk and keep on whisking to get a cream this is the whole intention we're cooking the eggs and there you go look at that the magic happens again so when it's hot you've got these these boils here don't leave it to boil anything more than like two or three minutes maximum and then you turn the heat off and we're gonna go to the next tray next stage this that is this cool down now to cool down the cream the pastry cream you first have to reserve it in a clean metal container and you can either leave it in the fridge to cool down a little bit but what the book says is that you have to take a recipient with water add ice cube into it and put these recipients in there to accelerate the process we need this to reach about 50 degrees before we can incorporate some butter so it's up to you don't have to do this I'm just showing you what is done in the pastry world in professional environments but you can just put this in a fridge with a film on there that touches the cream before we incorporate some butter in now I didn't mention of time earlier and again as part of the time management in the process of baking as well and the pastry cream is cooling down we have time to do other things so I'm going to preheat my oven now at 200 degrees Celsius or 400 degrees Fahrenheit and cook my puff pastry for that I'm gonna use a baking tray I'm using the silicon mat very useful and I've got my roll of pastry here and I'm just need to get the whole thing in there and place it just nice and back once my puff pastry is there and we need to cook it but we know that puff pastry is gonna rise and when you make a slice vanilla slice what you want to have is a puff pastry that did not rise and a simple answer to that is actually very simple when you've got your pastry like this you're just gonna add a piece of parchment paper on top like that and you have to put some weight on it to avoid that your pastry Rises so I'm taking another tray and I'm gonna just put this other tray over and now we're going to be cooking this in the oven at 200 degrees Celsius about 400 degrees Fahrenheit for 20 minutes so let's go I'm gonna put this in the oven and then we're gonna go back to your pastry cream and now back to our pastry cream so from what I've tested honestly I would skip totally on that step with the water that's just an example and because it cools down very fast so for your pastry cream as soon as it's ready we serve it in a container like that leave it a little bit on the side of the stove until it's kind of lukewarm and then we're gonna add all of the butter in your butter has to be at room temperature and it's gonna add a creaminess to your cream so you see it's hot enough to melt and that's all what you want so you're gonna whisk like that until all of the butter is incorporated with with your cream when you're done you should have something like this so as you can see it is still pretty thick and don't worry we're gonna add another ingredient after which is whipped cream to make it even more gourmet now before we add the whipped cream we need to have the pastry cream called pyramids telling us that we need to have this very cold so first off you need to clean everything a little spatula like this and then we're going to cover it with film to the touch so to the contact whatever its called sorry but my poor English and we're gonna just put that like this so that your film touches the cream so it's not gonna draw it there's no crust that's gonna kind of form at the top so this is what you have we're going to leave this in a fridge until it's totally cold 20 minutes have passed in the pastry or the puff pastry is ready and let me try to turn it around and just show you a little bit as you can see it has kind of written but it's still fairly thin so I'm gonna let it cool down absolutely totally as long as it's really cold before we can do any assembly now just before assembling our vanilla slice we need to create what we call the Muslim cream which is an improved pastry cream there's two version there's one when you mix pastry cream with whipped cream this is what we're going to do now and there's another one when you mix pastry cream with meringue so today we're doing the first version so we have to make whipped cream by hand a very small amount so put this in the freezer as you can see it's very cold and with all this color and I'm gonna put 100 mil of pure cream in there and using my whisk and some elbow grease I'm gonna keep on whisking like that until it's all done sorry about the autofocus they're going out of focus so basically I just started to whip the cream like this and you keep on whisking until we get a bit of a creamy consistency a bit of thickening happening before we introduce the sugar so very quickly as you can see here so the light is not great and it's quite creamy I'm gonna just add but two teaspoons the equivalents and the ten grams of caster sugar and I'm gonna continue to mix that until it becomes basically whipped cream and as you can see it's very fast for small amounts like that don't use a food processor that's it you see you don't want to go any further than that and now for the final stage of how come a mousseline now eat takeout pastry cream has been in the fridge it's nice and cold and as you can see it's also nice and stiff so what I'm doing personally I add some flavoring first in terms of adding some ramen usually about maybe a tablespoon of room it's a Caribbean rum and that adds some liquids in there which makes it very easy to restore a workable consistency to my pastry cream here and the word is that when you make the pastry cream in you have to mix this with other ingredients both of the ingredients the cream and the pastry cream has to be roughly the same consistency when you make the mix turn by hand so this is pretty good let me add a little more rum and almost done all right I think I'm pretty happy with that look at this it's nice and creamy still very stiff but with the addition of whipped cream is going to be perfect now we're ready to add the cream but before of course you know what let's taste this ha ha ha it is good this is very good it's very good so what we're going to do basically we're gonna which is the action of the eternal ones who were basically to do we died you two little bits and we're gonna make it softer and mix we gonna add some lovely whipped cream in there look at that that combination the whipped cream and the pastry cream and a bit like you shot the chocolate mousse what you're gonna do is adding these two together and then select combine nicely and that's just gonna give you another texture a bit softer a bit a little bit more runny err but delicates in the pallets and so you keep on doing this and gently until it's all incorporated and that's it guys look at this mm nice and soft look at this cream this is the cream muslin a pastry cream enhance with butter and whipped cream so I'm gonna taste it again because I'm naughty whoa now that adds a dimension oh I can feel that kind of whip cream you know you don't you eat whipped cream is get a nice creamy taste now you got a pastry cream in the foreground and in the background let me try that again mmm mmm in a background you could really like do you can feel it whip cream in there magic oh wow let's dress that up and now for the assembly so of course you get one big piece of puff pastry and you can detail it basically from here the way you want if you want to make two massive slabs cut that in half and we need two layers so things two layers per thing but for now I'm just gonna show an individual slide so the first thing I would do is to get rid of the very gentles very fragile and kind of shave off the untidy bit on here and I'm just gonna get a generous generous slice in the boom reserve that and cut that in half for our little vanilla slice okay guys for the assembly we're not going to be picky I'm just going to show you a very homely version so I don't pretend to like a restaurant version it's just a bit of fun so please allow me to use these things that don't look superb but we're just gonna work with that small piece so pastry cream on there a nice layer and then I'm adding just some little raspberries because I can and I kind of love them and then it's a matter of again I think some of that lovely honestly that cream guys it is really really something it's actually really really good and when you're done you know you can just put the other piece on there press a little bit and that's it and the only thing left to do now is to tidy up if you want the sides okay guys sorry I had to change place because the light was really bad but basically have tidy up here as you can see we can see the the raspberries in there I've got my slice and if I move snuggly you see this is basically how it's like one see that now it's like a sandwich the final touch is really just adding some of that powdered sugar I'm going to try to sprinkle make it snow let it snow this is my little vanilla slice of the raspberry vanilla slice oh if I turn it that way you get the raspberry on here if you turn it here you get everything and it's lovely sandwich a bit messy to it but it's absolutely delicious trust me the taste of that mousseline cream is absolutely gorgeous you need to try that recipe but that's it for the video guys I hope you enjoyed it another French dessert to try and this one is really easy and simple to make at home and so me I would leave you with a picture again and as always if you can leave me some comments with a procurer give me a temple all down and if you can become a patron on my page that would be greatly appreciated ok see you next time take care bye [Music] you [Music]

Channel: French Cooking Academy

Views: 253,200

Keywords: french vanilla slice, french baking secret, Insanely Good Vanilla Slice, vanilla, puff pastry, how to make mousseline cream, tasty vanilla slice, french dessert, best vanilla slice, how to make french custard, the french cooking academy, french baking class, french cooking video, raspberries, french food

Id: MGOncCRTl-Q

Length: 18min 41sec (1121 seconds)

Published: Fri Aug 10 2018