Description
Delight in these delectable Puff Pastry Vanilla Custard Cream Squares featuring flaky golden pastry layers filled with a luscious vanilla custard cream. Perfect as an elegant dessert or a sweet treat for any occasion.
Ingredients
Scale
Puff Pastry
- 2 sheets of puff pastry, thawed
Vanilla Custard Cream
- 2 cups whole milk
- 1 vanilla bean or 1 tablespoon vanilla extract
- 4 large egg yolks
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon unsalted butter
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare puff pastry squares: Roll out each thawed puff pastry sheet gently with a rolling pin to smooth and slightly thin them. Cut each sheet into 9 equal squares, resulting in a total of 18 squares.
- Prevent puffing: Arrange the squares on the lined baking sheets. Prick each square multiple times with a fork to stop excessive puffing during baking.
- Bake the pastry: Bake in the preheated oven for 12-15 minutes until the squares are golden brown and crisp. Transfer them to a cooling rack and allow to cool completely.
- Heat milk and infuse vanilla: In a saucepan over medium heat, warm the milk with the vanilla bean pod until just simmering. If using vanilla extract instead, omit it now and add it later after heating.
- Mix egg yolks and dry ingredients: In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until the mixture is smooth and pale in color.
- Temper the eggs: Gradually pour the hot milk into the egg yolk mixture while whisking constantly to avoid scrambling the eggs.
- Cook custard: Return the combined mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens to a pudding-like consistency, about 5-7 minutes.
- Finish custard and cool: Remove from heat, stir in the butter until melted. Add vanilla extract now if using instead of the bean. Cover the custard’s surface with plastic wrap to prevent skin formation. Let cool to room temperature, then refrigerate until fully chilled.
- Whip the cream: In a mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form, creating a light and fluffy texture.
- Combine custard and whipped cream: Once the custard is chilled, gently fold in the whipped cream until smooth and creamy without deflating the volume.
- Assemble the squares: Carefully slice each puff pastry square horizontally into two layers. Spoon a generous amount of the custard cream onto the bottom half, then place the top layer over it.
- Serve and garnish: Optionally, dust the assembled custard squares with powdered sugar before serving to add a delicate finishing touch.
Notes
- Ensure puff pastry is fully thawed before rolling for even texture.
- Pricking the pastry prevents it from puffing too much, keeping it flat for layering.
- Tempering the eggs with hot milk prevents curdling and ensures smooth custard.
- Cover custard with plastic wrap directly on its surface to avoid skin formation.
- Use a sharp serrated knife to slice puff pastry squares cleanly without crushing.
- These custard squares are best enjoyed the same day but can be refrigerated for up to 2 days.
- Replace heavy cream with coconut cream for a dairy-free option, but flavor and texture will differ.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
