Bake_from_Scratch_November-December_2019

Makes 16 (2-inch) squares

2¼ cups (281 grams) all-purpose fl our
2½ teaspoons (7.5 grams) kosher salt, divided
1¼ cups (284 grams) cold unsalted butter, cubed
½ cup (120 grams) ice cold water
4 cups (960 grams) whole milk
1⅓ cups (266 grams) granulated sugar, divided
2 Heilala Vanilla Beans, split lengthwise,
seeds scraped and reserved
10 large egg yolks (186 grams)
½ cup (64 grams) cornstarch
¼ cup (57 grams) unsalted butter, softened
Garnish: confectioners’ sugar

1. In the work bowl of a food processor, place
   fl our and 2 teaspoons (6 grams) salt; pulse until
   combined. Add cold butter, and pulse until
   butter is dime-size. With processor running,
   add ½ cup (120 grams) ice cold water in a slow,
   steady stream just until dough comes together.
   Turn out dough onto a lightly fl oured surface,
   and shape into a disk. Wrap in plastic wrap, and
   refrigerate for at least 30 minutes.


2. Divide dough in half (about 342 grams each).
   Roll half of dough into a 12x8-inch rectangle.
   Fold dough in thirds, like a letter. Turn dough
   90 degrees, and repeat procedure twice; wrap
   in plastic wrap. Repeat with remaining dough.

Refrigerate for at least 20 minutes.

3. Preheat oven to 400°F (200°C). Line a
   rimmed baking sheet with parchment paper.


4. Roll half of dough to an 11x10-inch rectangle
   (⅛ inch thick). Place on prepared pan. Cover with
   another piece of parchment, and place another
   rimmed baking sheet on top of dough.


5. Bake for 15 minutes. Press down on middle of
   top pan to release some of the air from the pastry.
   Bake until deep golden brown, about 10 minutes
   more, pressing down again halfway through
   baking. Press down on pan again. Remove top
   pan and parchment; let cool completely on pan.
   Repeat with remaining dough.


6. In a large saucepan, whisk together milk,
   ⅔ cup (133 grams) granulated sugar, and vanilla
   beans and seeds. Cook over medium heat until
   steaming. Discard vanilla beans.


7. In a large bowl, whisk together egg yolks,
   cornstarch, remaining ⅔ cup (133 grams)
   granulated sugar, and remaining ½ teaspoon
   (1.5 grams) salt. Gradually add warm milk
   mixture to yolk mixture, whisking constantly.

VANILLA SLICE

ADVERTISING

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Return mixture to saucepan. Bring to a boil over

medium heat, whisking constantly. Cook, stirring

constantly, for 3 minutes. (Mixture will be thick

with a pudding-like consistency.) Strain mixture

through a fi ne-mesh sieve into a large bowl. Stir

in softened butter in two additions. Cover with a

piece of plastic wrap, pressing wrap directly onto

surface of pastry cream to prevent a skin from

forming. Let stand at room temperature for

10 minutes.

8. Line an 8-inch square baking pan with
   parchment paper, letting excess extend over
   sides of pan. Cut each pastry into an 8-inch
   square, trimming as needed to fi t. Place
   1 pastry square in bottom of prepared pan. Pour
   warm pastry cream on top, smoothing fl at, and
   top with remaining pastry square. Cover and
   refrigerate until set, 3 to 4 hours.


9. Using excess parchment as handles, remove
   from pan. Using a serrated knife, cut into
   16 (2-inch) squares. Dust with confectioners’
   sugar, if desired. Serve immediately.