Description
Delight in these Vanilla Custard Cream Squares featuring flaky puff pastry filled with a rich, creamy vanilla custard. A perfect balance of crispy texture and silky smoothness makes this dessert a crowd-pleaser for any occasion.
Ingredients
Scale
Puff Pastry
- 2 sheets puff pastry, thawed
Custard
- 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 Pastry: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to ensure the pastry doesn’t stick while baking.
- Shape the Pastry: Roll out the thawed puff pastry on a floured surface to prevent sticking. Cut into 8 to 12 squares depending on your preferred size. Prick each square with a fork to help the pastry bake evenly and prevent it from puffing up excessively.
- Bake Pastry: Arrange the squares on the prepared baking sheet and bake for 12-15 minutes until they turn golden brown and crisp. Remove from oven and allow them to cool completely on a wire rack for best texture.
- Make the Custard: Heat milk in a saucepan over medium heat until steaming, but do not let it boil. Meanwhile, whisk together sugar, flour, salt, and egg yolks in a separate bowl until smooth. Gradually add the hot milk to the egg mixture while whisking continuously to avoid curdling. Return the mixture to the saucepan and cook over medium heat, whisking constantly for 5-7 minutes until the custard thickens. Stir in the vanilla extract and allow the custard to cool slightly.
- Assemble: Once the puff pastry squares have fully cooled, carefully slice each square in half horizontally. Spoon a generous amount of the cooled vanilla custard onto the bottom half and then place the top half back on, creating a filled cream square.
- Serve: Optionally dust the custard squares with powdered sugar for a decorative finish. These can be served chilled or at room temperature, depending on your preference.
Notes
- Make sure the puff pastry is fully thawed before rolling to avoid cracks.
- Whisk constantly when cooking custard to prevent lumps and sticking.
- Allow custard and pastry to cool completely for easier assembly.
- For a lighter version, consider using low-fat milk instead of whole milk.
- Store assembled squares in the refrigerator and consume within 2 days for best freshness.
