Description
Delight in these puff pastry Vanilla Custard Cream Squares, featuring flaky, golden-baked puff pastry filled with smooth, creamy homemade vanilla custard and topped with whipped cream. A perfect elegant dessert combining crisp pastry layers with rich, velvety vanilla custard and a light dusting of powdered sugar.
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 Oven: Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
- Prepare Puff Pastry: Roll out each puff pastry sheet with a rolling pin to smooth and slightly thin. Cut each sheet into 9 equal squares (total of 18 squares).
- Dock Pastry Squares: Place squares on baking sheets and prick each multiple times with a fork to prevent puffing during baking.
- Bake Puff Pastry: Bake in the preheated oven for 12-15 minutes until golden brown. Remove and let cool completely.
- Heat Milk and Vanilla: In a saucepan, heat the milk with the vanilla bean over medium heat until just simmering. If using vanilla extract, add it after heating.
- Mix Egg Yolks, Sugar, and Cornstarch: In a separate bowl, whisk egg yolks, granulated sugar, and cornstarch until smooth and pale.
- Temper Eggs: Slowly pour the hot milk into the egg yolk mixture while whisking continuously to temper the eggs and prevent curdling.
- Cook Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened to pudding-like consistency (about 5-7 minutes).
- Finish Custard: Remove from heat, stir in butter until melted. If using vanilla extract, add now. Cover surface with plastic wrap to prevent skin forming. Cool to room temperature, then chill in refrigerator until fully cold.
- Whip Cream: Whip heavy cream with powdered sugar until stiff peaks form.
- Combine Cream and Custard: Gently fold the whipped cream into the chilled custard to create a smooth, creamy filling.
- Assemble Squares: Slice each puff pastry square horizontally into two layers. Spoon a generous amount of custard cream onto the bottom layer and sandwich with the top layer.
- Optional Garnish: Dust the assembled squares with powdered sugar before serving.
Notes
- Ensure puff pastry is fully thawed before rolling to avoid cracking.
- Docking the pastry helps keep it flat and prevents excessive puffing.
- Tempering the eggs is crucial to avoid scrambling when combining with hot milk.
- Covering the custard surface with plastic wrap prevents a skin from forming while cooling.
- For a deeper vanilla flavor, use the vanilla bean over extract if possible.
- These squares are best served chilled but can be stored in the refrigerator for up to 2 days.
