Have you ever craved an elegant dessert but don’t want to struggle with complicated techniques? This recipe for Vanilla Cream Slices using the Thermomix makes it super easy for you. In just a few steps, you’ll get a creamy, delicate dessert with crispy, golden-brown puff pastry that is sure to have everyone asking for the recipe. The best part: you can prepare it in advance – perfect for parties or special afternoons.
What makes this recipe special is the perfect combination of silky vanilla cream, light whipped cream, and crispy puff pastry that makes every bite irresistible. Also, it’s really fun in the kitchen: watching the Thermomix transform simple ingredients into something like from a professional pastry shop fascinates me every time. Each time I make it, the aroma fills the whole house, and I cannot resist tasting a small piece beforehand.
Why This Recipe Is Perfect
- Quick and Easy: The Thermomix does the hard work, from heating the milk to whipping the cream and custard.
- Professional Pastry Results: Delicate cream, crispy puff pastry, and consistent texture that is hard to achieve by hand.
- Make-Ahead Friendly: Cream and assembly can be done beforehand – ideal for parties or gatherings.
- Perfect for Beginners: Step-by-step instructions and the precision of the Thermomix guarantee success even without baking experience.
- Versatile: The cream can be flavored to taste with rum, lemon, or coffee.
Ingredients Explained
- 2 thawed puff pastry sheets
- 950 ml whole milk
- 300 g white sugar
- 150 g wheat flour
- 8 eggs (separate yolks and whites)
- 3 teaspoons vanilla extract
- 2 tablespoons rum (optional)
- 500 ml well-chilled whipping cream
- 2 tablespoons powdered sugar + extra for dusting
Note: You can replace whole milk with plant-based milk for a lighter version, or use gluten-free puff pastry if desired.
Equipment and Preparation
You need: A rectangular dish (23×33 cm), baking sheets, spatula, large bowl, and the Thermomix.
Preparation: Thaw puff pastry and chill the cream. Preheat the oven to 180°C so that the puff pastry becomes golden while you prepare the cream. Weighing and having all ingredients ready makes the process much easier.
Tip: A sturdy spatula and a large bowl for folding in the egg whites save time and stress.
Step-by-Step Instructions
1 Preheat the oven to 180°C. Place the puff pastry sheets on baking sheets and bake for 10 minutes until golden brown. Set aside and let cool completely so the cream doesn’t get soggy.
2 Pour 750 ml milk into the mixing bowl and cook for 8–10 minutes, 100°C, speed 3, until boiling. This makes the milk ready for the egg yolk-flour mixture without lumps.
3 In a clean bowl, whip egg yolks with sugar for 2 minutes on speed 4 until a light, airy cream forms. This adds volume and smoothness.
4 Add flour, vanilla extract, rum (optional), and the remaining 200 ml milk. Mix for 30 seconds on speed 5 until well combined.
5 At speed 3, slowly pour the egg yolk mixture through the lid opening into the boiling milk. Cook for 8–10 minutes, 90°C, speed 4, until the cream thickens. Stir constantly to avoid lumps.
6 Wash and dry the mixing bowl. Whip egg whites stiff at speed 3.5–4 for 3–4 minutes. Gently fold into the cream to preserve airiness.
7 Place one puff pastry sheet in the dish and pour in the cream. Spread evenly and chill for 1–2 hours until firm.
8 Whip cold cream with powdered sugar for 1–2 minutes until stiff. Spread on top of the cold cream layer.
9 Cut the second puff pastry sheet into 15 squares and place on top of the cream. Chill for at least 2 hours or overnight.
10 Dust with powdered sugar before serving and cut into squares. Ready to enjoy and share!
Pro Tips & Troubleshooting
Secrets for Success:
- Whip egg whites stiff but not too firm to keep the cream volume.
- Use well-chilled milk and cream for the right texture.
- Stir constantly when folding yolks into hot milk to avoid lumps.
- Cool enough so the dessert sets firmly and cuts easily.
Common Mistakes:
- Problem: Runny cream. Cause: Not cooked long enough. Solution: Cook 1–2 minutes longer and check temperature.
- Problem: Soggy puff pastry. Cause: Hot cream on cold pastry without waiting. Solution: Let puff pastry and/or cream cool before layering.
- Problem: Cream curdles. Cause: Warm utensils or mixing bowl. Solution: Ensure bowl and cream are well chilled.
Variations & Adjustments
- Rum version: Add 2 tablespoons rum to the cream for an adult touch.
- Light version: Replace milk with plant-based milk and reduce sugar to 200 g.
- Chocolate version: Stir 50 g melted dark chocolate into the cream for intense flavor.
- Fruit version: Add a layer of raspberries or strawberries between cream and whipped cream.
- Kid-friendly: Leave out rum and add chocolate chips or sprinkles for decoration.
Serving & Pairing
Serve the cream slices on an elegant tray. Fresh fruit, espresso, or tea go well with it. For brunch or afternoon coffee, add fresh mint leaves or a little fruit puree. Perfect for birthdays, family celebrations, or special occasions.
Storage
Storage: In an airtight container for up to 3 days in the fridge.
Freezing: Not recommended because of the whipped cream.
Reheating: Best served cold. If needed, allow to sit at room temperature for 5–10 minutes before cutting.
Frequently Asked Questions
- Can it be made without a Thermomix? Yes, but requires constant attention to avoid lumps and temperature problems.
- Can I use homemade puff pastry? Yes, adjust baking time based on thickness.
- What if the cream stays runny? Cook 1–2 minutes longer and stir continuously.
- Can I whip the cream with a hand mixer? Yes, make sure it is very cold.
- Can whole milk be substituted? Yes, with plant-based milk, but texture changes slightly.
