Description
Delight in these Vanilla Custard Cream Squares featuring crisp puff pastry layers filled with smooth, creamy vanilla custard blended with whipped cream. This elegant European dessert combines rich textures and classic vanilla flavors, perfect for special occasions or an indulgent treat.
Ingredients
Scale
Puff Pastry
- 1 package puff pastry sheets, thawed
Custard Filling
- 3 cups whole milk
- 3/4 cup granulated sugar, divided
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract or vanilla bean paste
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Finishing
- Powdered sugar for dusting
Instructions
- Preheat and prepare pastry: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Slightly roll out the thawed puff pastry sheets and place on the prepared baking sheet. Prick all over with a fork to prevent excessive puffing during baking.
- Bake the pastry: Bake the prepared puff pastry sheets for 12 to 15 minutes until they turn golden brown and crisp. Remove from the oven and let cool completely. If the puff pastry sheets are thick, carefully slice each sheet horizontally in half to create thinner layers.
- Heat milk and sugar: In a medium saucepan, combine the whole milk with half of the granulated sugar. Warm over medium heat until the milk is just steaming, but not boiling.
- Prepare egg mixture: In a separate bowl, whisk together the egg yolks, remaining granulated sugar, and cornstarch until the mixture is smooth and well combined.
- Temper eggs with milk: Slowly pour the hot milk into the egg yolk mixture while whisking constantly to prevent curdling. Once combined, return the mixture to the saucepan.
- Cook custard: Cook the mixture over medium heat, whisking continuously until it thickens and becomes smooth. This usually takes a few minutes. Remove from heat promptly to avoid overcooking.
- Finish custard: Stir the unsalted butter and vanilla extract or paste into the thickened custard. Transfer the custard to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and allow it to cool completely.
- Whip cream: In a chilled bowl, whip the heavy whipping cream with powdered sugar until soft peaks form. Gently fold the whipped cream into the cooled custard until fully incorporated, creating a light custard cream.
- Assemble the squares: Place one layer of baked puff pastry in a baking dish. Spread the custard cream evenly over this layer, then top with the remaining puff pastry layer.
- Chill and serve: Chill the assembled dessert in the refrigerator for at least 2 hours to set. Just before serving, dust the top with powdered sugar and slice into 12 squares for serving.
Notes
- For cleaner and neater slices, ensure the squares are well chilled and use a sharp knife wiped clean between each cut.
- These custard cream squares can be prepared a day in advance and stored covered in the refrigerator to enhance flavor and ease of serving.
