Would you believe a woman from just outside Auckland happened to walk into my house this morning? She’s a horse trainer (which is why she’s in Kentucky) but she also happened to have some professional pastry experience. What are the odds? Her verdict on the vanilla slices: not authentic but delicious. Her idea in absence of custard powder was to thicken crème Anglaise with gelatin and use that for the filling instead of my pastry cream-style filling. Outstanding idea! Why didn’t I think of that? I may have to return to these sometime soon.