Vanilla Custard Cream Squares (Print Version)
Flaky pastry layered with luscious vanilla custard and whipped cream, finished with optional powdered sugar.
# Ingredients:
01 -
1 sheet frozen puff pastry, thawed
02 -
1 cup whole milk
03 -
1/2 cup granulated sugar
04 -
2 tablespoons cornstarch
05 -
2 large egg yolks
06 -
1 teaspoon pure vanilla extract
07 -
1 cup heavy whipping cream
08 -
Powdered sugar for dusting (optional)
# Directions:
01 -
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Unfold the thawed puff pastry sheet on a lightly floured surface. Gently roll it out into a slightly larger square, about 1/8 inch thick. Using a sharp knife or pizza cutter, cut the pastry into even squares to your desired size.
02 -
Transfer the pastry squares to the prepared baking sheet, leaving space between them. Prick the center of each pastry square with a fork to prevent over-puffing. Bake for 20-25 minutes until golden brown and puffed. Let them cool completely on a wire rack.
03 -
In a medium saucepan, whisk together milk, sugar, and cornstarch until smooth. Heat over medium heat, whisking constantly, until thickened and bubbling. In a small bowl, whisk the egg yolks and slowly temper them with the hot milk mixture, whisking constantly. Return the mixture to the pan and cook for 1-2 minutes until thickened. Remove from heat, stir in vanilla extract, and cool completely with plastic wrap pressed onto the surface. Refrigerate for at least 1 hour.
04 -
In a chilled bowl, use an electric mixer to whip the heavy cream until stiff peaks form. Be careful not to over-whip.
05 -
Place a pastry square on a plate. Spread a generous layer of chilled custard on top, leaving a small border. Dollop whipped cream onto the custard and top with another pastry square to create a sandwich. Repeat with remaining squares, custard, and whipped cream.
06 -
Dust the top layer with powdered sugar. Optionally, drizzle with melted chocolate, garnish with fresh berries, or sprinkle with nuts. Get creative!
# Notes:
01 -
For a richer custard flavor, use full-fat milk and real vanilla extract.
02 -
If the custard thickens too much after chilling, whisk in a small amount of milk to loosen it.
03 -
Ensure heavy cream is well-chilled before whipping for the best results.