Air-Fried Brioche with Custard and Raspberries
Soft brioche baked in a light vanilla custard with raspberries, then finished with icing sugar and honey.
Classic Vanilla Slice
This vanilla slice layers crisp, golden puff pastry with a rich vanilla custard that is thick enough to slice cleanly once chilled. The result is a classic bakery-style traybake that feels indulgent but uses simple ingredients.
It is ideal for making ahead because the texture improves as it sets in the fridge. Dust with icing sugar just before serving for the best finish and clean contrast between the flaky top and creamy filling.
Method
35m25m5h
- Heat the oven to 200°C (180°C fan). Line two baking trays and place the puff pastry sheets on them. Prick all over with a fork, top with another sheet of baking paper and a second tray to keep them flat, then bake for 18-22 minutes until golden. Cool completely.
- Trim both pastry sheets to fit a 20 cm square tin. Line the tin with baking paper and place one pastry sheet in the base.
- Warm the milk and vanilla bean paste in a saucepan over medium heat until just steaming.
- Whisk egg yolks, caster sugar and cornflour in a bowl until smooth and pale.
- Gradually whisk the hot milk into the egg mixture, then return everything to the pan.
- Cook over medium heat, whisking constantly, for 4-6 minutes until very thick and glossy.
- Remove from the heat, whisk in the butter, then spread the custard over the pastry base in an even layer.
- Top with the second pastry sheet and press very gently to level.
- Chill for at least 4 hours, or overnight, until fully set.
- Lift out, dust generously with icing sugar, and slice with a serrated knife.
Ingredients
- 2 sheets Puff pastry sheets ready-rolled
- 2 tsp Vanilla bean paste
- 150 g Caster Sugar
- 60 g Cornflour sifted
- 750 ml Whole Milk
- 30 g Unsalted butter cubed
- 6 Egg Yolks room temperature
- 2 tbsp Icing Sugar for dusting
Notes
Keep the pastry flat while baking by weighing it down with a second tray.
Chilling overnight gives the neatest slices.
Use a serrated knife and wipe between cuts for clean edges.
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