Description
These Vanilla Custard Cream Squares combine flaky, golden puff pastry layers with a rich and creamy homemade vanilla custard filling. Perfectly balanced with sweetness and a smooth texture, they make an elegant and indulgent dessert ideal for any occasion.
Ingredients
Scale
Puff Pastry
- 2 sheets puff pastry, thawed
Custard Filling
- 4 cups whole milk
- 1 1/2 cups granulated sugar
- 1 1/4 cups all-purpose flour
- 8 eggs, separated
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Puff Pastry: Roll out the thawed puff pastry sheets on a lightly floured surface. Cut them into 8 to 12 squares depending on your preferred size. Prick each square with a fork to prevent puffing too much during baking.
- Bake Puff Pastry: Arrange the pastry squares on the prepared baking sheet and bake for 12-15 minutes until they achieve a golden color and crispy texture. Once baked, transfer them to a wire rack to cool completely.
- Make Custard: In a saucepan, heat the whole milk over medium heat until it becomes steaming but not boiling. Meanwhile, in a mixing bowl, whisk together the granulated sugar, all-purpose flour, salt, and egg yolks until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly to avoid curdling. Return this mixture to the saucepan and cook over medium heat, whisking continuously for 5-7 minutes until the custard thickens. Remove from heat and stir in the vanilla extract. Allow it to cool slightly.
- Assemble Squares: Once the puff pastry squares are completely cooled, carefully slice each square in half horizontally. Spoon a generous amount of the warm custard onto the bottom half, then place the top half back on to create sandwich-like squares.
- Serve: Optionally dust the assembled custard cream squares with powdered sugar. Serve them chilled or at room temperature for a delightful dessert experience.
Notes
- Ensure puff pastry is fully thawed before rolling to avoid cracking.
- Pricking the pastry helps maintain shape and prevents excessive puffing.
- Whisk the custard continuously to prevent lumps and burning at the bottom.
- Custard can be made ahead and refrigerated; warm slightly before assembling if preferred.
- Dusting with powdered sugar adds a decorative and sweet finishing touch.
