Custard slice (04.05)


Custard slice as in here, but based on another recipe. Classic treat known under various names and variations.

TomPouce or (tom poes) to the dutch, usually with pink or orange icing.

Napoleon in the US.

Millefeuille in french classic way. Often with three layers and fruit added to the filling.


Puff pastry:

  • 250 g pastry flour
  • 5 g salt
  • 40 g butter
  • 115 g cold water
  • 150 g unsalted butter

Crème patissière:

  • 500 g milk
  • 4 egg yolks
  • 125 g sugar
  • 35 g corn flour
  • 1 vanilla pod


  • 60 g icing sugar
  • 10 g water


1. Make the dough for the puff pastry. Combine flour, salt,with the first 40 g of butter.  Add the cold water and mix to a dough. Do not knead the dough too much, result can still be a bit patchy. Leave to rest for at least 15 minutes up to an hour.

2. Flatten the remaining butter between two pieces of baking paper to a square about 20 by 20. Roll out the dough to a square a bit larger than the butter. Place the piece of butter on the dough (sides at 45 degrees) fold in the butter and roll out to a rectangle.Fold the rectangle in 3 (like a letter). Seal the edges and leave to rest in fridge for 30 minutes.

3. Roll out the dough again to a rectangle and fold again in three. Leave to rest.

4. Roll out the dough again to a rectangle and fold again in three. This gives 3 turns in total and 27 layers. Leave to rest.

5. Roll out in a rectangle about 22 by 40 cm. Cut (without tearing) the dough lengthwise into 2 pieces of 11 by 40.  Put on a piece of baking paper and leave for half an hour while oven preheats to 200 C.

6. Prick the dough with a fork all over the surface (goal is to have an even not too high rise, some recipes even put a 2nd baking tray on top of the dough). Bake for 20 – 25 minutes


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Making the Crème.

1. Split the vanilla pod down the middle. Scrape out the seeds, put them in the milk, pod and sugar and bring just to the boil. Take of the heat and leave to for some minutes.

2. Whisk the 4 egg yolks with the corn flour to a smooth paste.

3. Add some of the hot milk (through a sieve) to the egg mixture while whisking. Add the remaining milk continue to whisk until well combined. Return to the pan, bring to a boiling point where the mixture should be fairly thick.

4. Put on a plate (flat bowl), put some cling film on top of the crème and leave to cool.

Assemble the puff pastry and the creme ( make sure a flat side of the pastry is on top. Easiest approach is to put the creme in a piping bag for this. Leave to cool

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Mix the icing sugar with the water and heat a little till just warm to the touch. Put the icing sugar on top of the pastry. Turns out that 60g was not enough to cover. You can add some chocolate lines and feathers to have a perfect classic look.

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