French Vanilla Slice
Method
Step 1
Preheat the oven to 200 degrees. While the oven heats up, whisk together the White Wings No Bake Custard Mix and 60 grams of milk in a saucepan. Then, add the sugar, vanilla syrup and the remainder of the milk. Place the saucepan on the stove at medium heat for five to eight minutes, or until the custard thickens. Remember to continually stir the mixture while it is on the heat. Once it’s removed from the heat, place to the side for one and a half hours to cool down.
Step 2
Line a baking tray with non-stick baking paper and place the Pampas Ready Rolled Puff Pastry on the lined tray and sprinkle a layer of sugar. Pierce small holes in the pastry by using a fork, as it will stop it from rising too high in the oven. Top the pastry with another sheet of baking paper and place another tray on top. Make sure the second tray has a thin layer of rice inside in it, as it will stop the puff pastry from growing “too big” in the oven. Bake in the oven for 20 minutes, then turn the trays over and bake for a further five to 10 minutes or until golden brown. Set aside for 30 minutes to cool down.
Discover our range quality pastry from Goodman Fielder Food Service, your trusted wholesale pastry supplier.
Step 3
In a bowl, whisk the cream until firm peaks form. Then, fold the cream into the custard mixture. By adding the cream, it will loosen the custard, making it easier to pipe during plating.
Step 4
Using a large serrated knife, trim the edges of the baked pastry, which may be burnt. Then, cut the pastry in six even strips. Place one strip on a serving platter and with a piping bag, dollop the custard mixture. One a second strip, gently place the pre-made raspberry gel on it. Place another layer of dolloped custard over the top and build a tower with the two pastry pieces. Then gently decorate with raspberry syrup-filled raspberries. Repeat this step until all of the pastries have been used.
Ingredients
| Ingredient Name | Qty Purchased | Cost of Goods | Qty Used in Recipe | Total Cost |
|---|---|---|---|---|
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| each | $ | each | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| g | $ | g | $ 0.00 |
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A recipe calculator works out what a dish costs to make and what it needs to sell for to turn a profit. Some tools under that name are really a recipe converter, turning ounces and teaspoons into metric, or a recipe multiplier that scales quantities up or down, or a nutrition calculator returning the energy and carbohydrate count per serve. Ours is a recipe cost calculator. Enter your ingredient costs and servings, and you get a total cost, a cost per serve, and the margin behind your selling price.
HOW TO USE OUR RECIPE CALCULATOR
Enter your recipe name, method and serving size, and the number of servings the recipe makes.
Select “+ Add Ingredient” to build your ingredient list, then enter the quantity purchased and cost of goods for each item.
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Select Calculate to see your total cost across the batch, plus the same figure with GST added and your cost per serve. This is where the calculator divides your total batch cost by your number of servings, converting it into a cost per portion.
Enter a Selling Price per serve to see your Food Gross Profit, Food Markup percentage and Total Generated Profit.
WHY FOODSERVICE BUSINESSES USE OUR RECIPE CALCULATOR
Cafes and quick service kitchens change their menus often, and costing a new dish properly before it launches matters more than costing it quickly. Catering and events businesses price the same recipe at different scales throughout the year, a function for ten one week and an event for two hundred the next. Enter the servings for each job, and the calculator handles that recipe scaling without you reworking your ingredient list from scratch.
Bakeries producing large batches need to know the per-unit cost still holds as bakery ingredient prices shift. Contract caterers working to a fixed per-meal budget, such as aged care or education providers, can check a recipe against that budget before it goes into a wider meal planner or seasonal menu.
Across all of these, the value is the same. You get a cost per serve and a margin you can trust, built from your actual supplier pricing rather than an estimate.
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Most recipe cost calculators are standalone software with no link to where you actually buy. Ours sits within Goodman Fielder Food Service, a foodservice supplier. Once you’ve priced a recipe and know your numbers, you’re already talking to the team that supplies the ingredients themselves. If a margin looks tighter than expected, that’s a conversation about ingredient pricing you can have straight away.
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