Friday, 17 June 2016

Bavarian Slice

With flaky puff pastry, creamy custard, sharp raspberries & sweet icing, this Bavarian Slice is certainly a delicious teatime treat.
Bavarian Slices made with flaky puff pastry, creamy custard, sharp raspberries and sweet icing feathered icing

Dads are worth their weight in gold, and my dad is certainly no exception.  Over the years he's not only cleaned and dressed my grazed knees and accompanied me to the hospital with broken bones, but he's also taught me how to hang wallpaper, point stone walls and change the tyres on a car!  So with Father's Day just around the corner and knowing how much he adores Bavarian Slices I donned my apron and made a small batch of this patisserie classic, adding my own little delicious twist along the way in the form of fresh raspberries.

A Bavarian Slice is very similar to a custard slice.  The bakes are both constructed like a sandwich with puff pastry encasing a layer of thick creamy custard and decorated with a sweet icing to the upper pastry surface.  However, the Bavarian Slice is a little more indulgent, and dare I say posher, than the slightly plainer custard slice with its layer of jam sat snugly beneath the creamier filling.  The icing is also usually finished with the classic feathering pattern too.

How to make Bavarian Slices made with flaky puff pastry, creamy custard, sharp raspberries and sweet icing feathered icing

This type of patisserie is usually assembled in a high sided baking tray, like a brownie pan.  It enables the baker to achieve the classically smooth edges of a Bavarian or custard slice.  However, wanting to allow the fresh raspberries in my version the chance to peak out of the sides, I decided to assemble each portion individually.  This isn't as difficult as it may sound, and results in a slightly home-made appearance which I personally like.     

My Bavarian Slices are relatively straightforward to make.  The raw pastry is laid onto a baking sheet and weighted down with another tray, to prevent it puffing up, before baking until golden and crisp.  The custard is cooked on the hob slowly until thickened, it is enriched with butter rather than whipped double cream.  The cooled pastry is then trimmed to size, spread with a fruity jam, and topped with a few raspberries before the thick custard is piped onto the jam layer.  The second piece of pastry is positioned on top once it has been iced and decorated with a chocolate feathering.

Bavarian Slices made with flaky puff pastry, creamy custard, sharp raspberries and sweet icing feathered icing

Some of you may know of my love for making pastry, but there are occasions when there simply isn't enough time for all of that rolling, folding and chilling which puff pastry demands.   So knowing that shop bought pastry is pretty good, I was more than happy to buy a pack for these Bavarian Slices.  I used a 320g pack of Jus-Rol All Butter puff pastry, which made 4 generous portions.  The shop bought block pastry, which needs rolling out, is a little larger at 500g and so, if using all of it, you will need to increase the volume of the custard and other fillings too.  That of course does have the delicious result of increasing the yield of these Bavarian Slices which can be shared with friends and family.

How to make Bavarian Slices made with flaky puff pastry, creamy custard, sharp raspberries and sweet icing feathered icing

Now, when reading about Bavarian and custard slices I found quite a discrepancy about how long the assembled bake stays fresh before the pastry is spoilt (due to the moisture from the custard and icing).  Some suggested to eat within 2 hours of assembling, others said to chill the assembled slices for 4 hours before serving.   Although it was shared with my parents almost immediately after the assembly, I personally had to wait a few hours before I could sit down to enjoy my slice due to a weekly clay throwing class I have joined (and if you fancy having a peek at my hand-thrown pots then pop over to my Instagram page  - for a newbie I'm really pleased with the outcome!)  Five hours later with a pot of tea in one hand and a Bavarian Slice in the other I found the bake still to be fresh and crisp, and in no way spoilt.  However, if you need them to last a little longer than this, it may be an idea to consider painting the internal face of the pastry (those surfaces which will be in contact with the custard) with a melted white chocolate, a technique often used in fruit tarts.    
Feathered Decoration to Bavarian Slices, a similar bake to custard slices

With the sweet chocolatey icing, against the crisp flaky buttery pastry, teamed with the creamy custard and sharp fresh raspberries this bake was an absolute winner.  My parents have already placed an order for another batch!  There's not much which can beat a Bavarian Slice enjoyed with friends and family when served with a pot of your favourite tea.

So let's get to it and bake.

Bavarian Slice     Yum

Recipe for Bavarian Slices made with flaky puff pastry, creamy custard, sharp raspberries and sweet icing feathered icing

Yield: 4 generous Bavarian Slices (measures approx 10cm x 6.5cm) 
Serves: 4
Difficulty: Moderate
Time: hands on time about 45 minutes; plus 30 - 60 minutes total bake time (depending on if you need to batch bake the pastry); plus cooling and chilling time.
Freezable: No

You will need:

Rolling Pin
2 Baking Trays of equal size
Greaseproof Paper
Sharp Knife
Medium Pan
Mixing Bowl
Balloon Whisk
Wooden Spoon
Piping Bag
Plain Round Piping Nozzle

For the Puff Pastry

320g Pack of ready rolled Puff Pastry (we used Jus Rol's All Butter Puff Pastry, but a lighter version, block or home made pastry would be equally good) 
Plain Flour, for dusting

For the Custard (creme patisserie)

150ml Single Cream
230ml Milk
1 tsp Vanilla Extract
75g Golden Caster Sugar (or white caster sugar)
3 large Egg, Yolks of
30g Cornflour
20g Unsalted Butter, cubed

For the Raspberry Layer

2 - 3 tbsp raspberry jam
24 - 40 Fresh raspberries (I used 6 per portion)

For the Icing Decoration 

4 tbsp Icing Sugar
6 squares Milk Chocolate

How to make them:

1.  Pre-heat the oven to 200c / Fan 180c / Gas 6.

2.  Prepare the pastry for baking.  Unroll the pastry keeping it on the greaseproof paper supplied. With a rolling pin lightly roll the pastry to flatten it if necessary, dusting the pin lightly with flour.   Lay the pastry and greaseproof paper on a baking tray, cover with another sheet of greaseproof paper and sit the second tray on top.  Weigh this down with a pudding bowl or tin can.  Depending upon the size of your trays, you may need to slice the pastry in half and bake in batches, as I did. 

3.  Bake the pastry.  Place the prepared pastry in the centre of the oven and bake for about 30 minutes, checking it after 20 minutes.  Rotate the tray around if necessary.   Once cooked through and golden brown remove from the oven and carefully transfer the pastry to a cooling tray.

4.  Make the custard (crème patissiere).  Pour the cream, milk and vanilla extract into a medium heavy based pan and sit it over a medium heat.  Using a balloon whisk, whisk together the sugar, egg yolks, and corn flour in a bowl sat on a tea towel, adding a little of the cool measured milk if it's particularly thick.  Once the milk is about to come to the boil slowly pour about a quarter of the milk over the egg mixture whisking constantly.  Decant the remainder of the milk into the bowl, continuing to mix.   Pour the runny custard mixture back into the pan and set it on the hob heat.  Reduce the heat to low.  Cook the custard slowly, constantly stirring with a wooden spoon until very thick.  If the custard starts go go lumpy remove from the heat and beat vigorously.  Once the custard is thick empty it into a bowl (passing it through a sieve if necessary).  Add half of the cubed butter and stir gently but thoroughly to combine.  Add the remainder of the butter, stirring until it has fully melted and been incorporated with the custard.  Cover with cling film so that the film is in contact with the mixture. Set aside to cool.  Once cooled place in the fridge to firm up further.

5.  Trim the pastry.  Place the cooled pastry on a clean work surface and with a sharp knife carefully trim the edges of the pastry.   Having decided roughly how large you'd like each Bavarian Slice, cut the pastry to those approximate dimensions (ours were 10cm x 6.5cm).  Pair up the pastry squares / oblongs.  If one is larger then the other simply place the smaller one on top of the larger one and trim the excess away with a sharpe knife.   Position the pastry on a preparation board (which you're happy to go into the fridge) with its pair.

6.  Prepare the fillings.   Place the jam in a bowl and stir thoroughly to soften.  If it needs slackening any further simply add a drop or two of water.  Stir the custard thoroughly and spoon  into a piping bag fitted with a plain nozzle.   Decide how many raspberries each Bavarian Slice will have and portion them up into similar sizes.

7.  Make the water icing.  Place the icing sugar into a cup or small bowl and add a teaspoon of water.  Mix.  Slowly add drips of water mixing between each addition to get the mixture to the desired consistency.  It needs to be quite thick.

8.  Melt the chocolate.  Break the chocolate into a small bowl and set it over a pan containing a small amount of water.  Ensure the water doesn't touch the base of the pan.  Set over a medium heat and allow to melt.  Once melted remove from the heat and set aside.    

9. Begin assembling the Bavarian Slices.   Meanwhile, assemble the Bavarian Slices on the preparation board.  Decide which pastry slice of each pair will be used for the lid.  Spoon some jam onto the pastry squares which have been identified for the bases.    Use the back of a spoon to spread the jam from the centre to the edges. Position the fresh equal sized raspberries along the edge of the pastry, open side down so that they stand upright easily.  Pipe the custard between each of the raspberries and through the middle length of the pastry, aiming it to be at least as tall as the raspberries. Avoid getting too near the pastry edge.

10.  Decorate the top slice of pastry.  Spoon the icing sugar onto the pastry squares which have been reserved for the top.  This needs to be quite a thick layer.  Spread it out with the back of a teaspoon from the centre to the edges.  Use a teaspoon to dribble five parallel evenly spaced lines of chocolate along the short length of the pastry.  Aim to keep generous blocks of white icing clear of chocolate. Feather the chocolate into the icing by running the point of a small knife firmly but gently up the length of the pastry a centimetre or so from the left edge. Run the knife down the middle and then back up the right hand side about a centimetre from the right hand edge. Carefully lift the decorated piece of pastry and gently position on to the raspberries and custard.

11. Chill.  Place the preparation board and Bavarian Slices in the fridge for about an hour.   When ready to serve, use a pallet knife or similar to move them to a serving plate.



a)  The ready rolled puff pastry was bought for convenience and its neat edges.  Block pastry will work just as well.  Aim to roll the pastry into a neat oblong to avoid wasting too much pastry through the need to trim excessively.  The pastry will need to be rolled to about 5mm thick.
b)  Block ready made pastry contains more grams per unit, therefore if using all of the pastry you will need to increase the other ingredients too, particularly the custard. 
c)  I chose to use an 'All Butter' pastry in this bake due to the increased flavour it brings, but obviously feel free to use a lower fat version if you prefer.
d)  Should you need to bake your pastry in batches, like I did, allow the trays to cool before placing the raw dough onto them.
e)  Your remaining egg whites can be frozen in an airtight container, with a note on the outside stating how many it contains.  Once defrosted they'll be good to use in another bake.
f)  Should you need your Bavarian Slices to remain fresh and crisp for a number of hours, consider painting the internal surfaces of the pastry with melted white chocolate prior to assembling.  This usually done on fruit pastry tarts made from a sweet pastry, but, although I've not attempted this with puff pastry, it should be possible by being careful with the flaky nature of the puff pastry. 

Pin it for later!

Bavarian Slice, a patisserie similar to a custard slice, is a delicious teatime treat with its flaky puff pastry, sandwiching a creamy custard, and topped with a sweet icing.  This version also contains raspberries.

This post has been shared with: 

Bake of the Week co-hosted by Helen at Casa Costello and Sarah over at Maison Cupcake (this week hosted by Helen)

Sunday Fitness & Food Link-up co-hosted by Angela at Marathons & Motivation and Ilka's Blog.

Inheritance Recipes co-hosted by Solange at Pebble Soup and Margot at Coffee and Vanilla (this month hosted by Solange)

Link up your recipe of the week CookBlogShare Charlotte's Lively Kitchen - Food Year Linkup Monkey and Mouse

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  1. They look so tasty and I love how beautifully piped the custard is too - a perfect treat for your dad!

    1. Thank you Corina :-) Both Mum & Dad were quite excited when I dropped them off en route to the class - plates were brought out of the cupboard straightaway. They enjoyed them so much that they've placed an order for another batch!
      Thanks for your lovely comment Corina,
      Angela x

  2. These look soooooooooo delicious and so tempting!! Fantastic desserts :)

  3. Oh my these look fantastic and delicious! #cookblogshare

  4. These look so pretty, I bet they tasted so good! Thank you for sharing with #CookBlogShare x

    1. Ooh gosh, they certainly did Kirsty. Mum and Dad have already requested I make another batch!
      Thank you for your lovely comment Kirsty,
      Angela x

  5. These look so yummy - I love custard slices so I definitely think I'd enjoy your "posh" version. The only problem is that whilst it may be posh I most certainly wouldn't look posh eating it. Any tips for eating one delicately without squidging custard out of the sides would be appreciated.

    1. Hahaha :-) I know exactly what you mean, they're certainly don't help us be elegant when eating them do they :-) My dad, who has had many of these over the years, tends to take the top layer of pastry off and eat that first, and then he man-handles the custard topped bottom layer by and eats it by using his fingers rather then a fork.
      Thank you for your lovely comment Charlotte,
      Angela x

  6. Saw these beauties on Twitter, they look absolutely delicious Angela. Lovely recipe, I like the idea of using a butter enriched creme patisserie and the tip for keeping the pastry from going soggy using white chocolate is really useful. x

    1. Thank you Sarah. I've only ever painted sweet short pastry with white chocolate, but rather than on puff pastry but I strongly suspect it will have the same effect though of course it would have to be applied carefully so as not to damage the delicate layers.
      Thanks you for your lovely comment Sarah,
      Angela x

  7. Wow these look very professional :-)Thanks for linking with #CookBlogShare

    1. Aw thank you Hayley, you're too kind. I can see quite a few visual faults with them though, but they still went down very nicely :-)
      Thank you for popping by,
      Angela x

  8. Angela these look AMAZING! Check you out with your patisserie skills!

    1. Hahaha, what shop bought pastry ;-) Thank you all the same though Hannah, I really enjoyed making them :-)
      Thank you for your lovely comment Hannah,
      Angela x

  9. I am very impressed, these look amazing and your icing is fab. I would make a complete mess

    1. Aw thank you Alison. You know when I was about to apply the chocolate onto the icing I knew I could very easily make a mess of it. So I stood back for a moment, and made it clear in my mind what I wanted to achieve rather than charging in like a bull in a china shop - which I do occasionally do ;-)
      Thank you for your lovely comment Alison,
      Angela x

  10. Wow - these look AMAZING!! You are so skilled...if I tried to make these it would end in disaster and tears!! Eb x

    1. :-) thank you Eb, I think my Grandma (the one who planted the baking seed in me) must have been smiling down on me when I made these. I've certainly been there and bought the t-shirt with bakes that look like they'd been dragged through a hedge backwards! I tend to do better when I step back and make it clear in my mind how I want it to look and how I'm going to achieve that appearance.
      Thanks for your lovely comment Eb,
      Angela x

  11. I didn't realise that these are actually possible to make at home, they look so professional. I doubt I could make them as well as you, but I should definitely give it a try, I love Bavarian slices and most cream cakes too! Thanks so much for linking up to #Howtosunday x

    1. Oooh you definately need to give them a go jenny if you enjoy Bavarian Slices so much. My parents & I really enjoyed them. I think bakeries would make them in a large tray and once the custard is fully set slice it to create that beautifully neat edge.
      Thank you so much for your lovely comments Jenny,
      Angela x

  12. That looks amazing Angela!!
    Thank you for sharing with Inheritance Recipes. I have added it also to our Bake Sale Pinterest board.

  13. Angela,
    I am amazed this is exactly how I remember them from my childhood, I use to love these. So great that you linked to Inheritance Recipes we hope to see you again.

    1. Ooh I'm glad it's brought back some childhood memories Solange :-) For me the the feathered top is just as I remembered but the filling is a little different with me having added raspberries. None the less my dad loved it, he always seemed to treat himself to one every week :-)
      Thanks for hosting Solange,
      Angela x

  14. These look absolutely DIVINE !!
    I so wish I could taste one of these


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