Description
Delight in these elegant Puff Pastry Vanilla Custard Cream Squares, featuring crisp, golden puff pastry layered with a rich, creamy vanilla custard whipped with fresh cream. This recipe combines flaky baked pastry with smooth, homemade custard cream for a perfect dessert treat.
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 puff pastry: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper to keep the pastry from sticking.
- Roll and cut pastry sheets: Roll out each thawed puff pastry sheet to smooth and slightly thin them. Cut each sheet into 9 equal squares, totaling 18 squares.
- Prepare pastry for baking: Arrange the squares on the baking sheets and prick each multiple times with a fork to prevent them from puffing excessively while baking.
- Bake the puff pastry: Bake in the oven for 12-15 minutes until the pastry is golden brown. Remove and let cool completely before assembling.
- Heat milk and vanilla: In a saucepan over medium heat, warm the milk with the vanilla bean until just simmering. If using vanilla extract, wait to add it later.
- Mix egg yolks and dry ingredients: Whisk together egg yolks, sugar, and cornstarch in a bowl until pale and smooth.
- Temper the egg mixture: Slowly pour the hot milk into the egg yolk mixture while whisking constantly to prevent curdling.
- Cook the 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 and cool custard: Remove from heat, stir in the butter until melted, then add vanilla extract if using. Cover with plastic wrap directly on the surface to avoid skin forming. Cool to room temperature, then refrigerate until thoroughly chilled.
- Whip the cream: Beat the heavy whipping cream with powdered sugar in a chilled bowl until stiff peaks form.
- Combine custard and whipped cream: Gently fold the whipped cream into the chilled custard to create a smooth and creamy filling.
- Assemble the cream squares: Horizontally split each puff pastry square to form two layers. Spoon a generous amount of custard cream on the bottom layer and sandwich with the top layer.
- Optional finishing touch: Dust the assembled squares with powdered sugar before serving for an elegant presentation.
Notes
- Pricking the puff pastry prevents excessive rising and creates a better base for the cream filling.
- Using a vanilla bean imparts a more intense vanilla flavor, but vanilla extract works well as a substitute.
- Ensure custard is fully chilled before folding in whipped cream, for best texture and stability.
- This dessert is best served the day it is assembled, but can be refrigerated for up to 24 hours.
- You can dust the top with powdered sugar or garnish with fresh berries for extra flair.
