Introduction

Delight in these puff pastry vanilla custard cream squares, a perfect blend of flaky pastry and smooth, creamy filling. This elegant dessert is surprisingly easy to make and sure to impress guests or indulge yourself.

Two pieces of a layered pastry dessert sit stacked on a white plate with a white marbled texture surface visible beneath. Each piece has three layers: the bottom and top layers are golden brown, crisp, and flaky pastry with visible thin crispy sheets; in between sits a thick middle layer of smooth, pale yellow cream with a glossy texture. The top pastry layer is dusted lightly with white powdered sugar, which is also scattered around the plate. The dessert looks fresh and inviting with a warm yellow light highlighting the shiny cream and the delicate flakes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sheets of puff pastry, thawed
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
1 cup heavy whipping cream
2 tablespoons powdered sugar

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
Step 2: Roll out each puff pastry sheet with a rolling pin to smoothen and slightly thin them. Cut each sheet into 9 equal squares, totaling 18 squares.
Step 3: Place the squares on the prepared baking sheets and prick each square several times with a fork to prevent puffing.
Step 4: Bake in the preheated oven for 12-15 minutes or until golden brown. Set aside to cool completely once baked.
Step 5: For the custard, heat the milk and vanilla bean in a saucepan over medium heat until just simmering. If using vanilla extract, add it after heating.
Step 6: In a separate bowl, whisk together egg yolks, granulated sugar, and cornstarch until smooth and pale.
Step 7: Slowly pour the hot milk into the egg yolk mixture while whisking constantly to temper the eggs.
Step 8: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened to a pudding-like consistency, about 5-7 minutes.
Step 9: Remove from heat, add butter, and stir until melted. If using vanilla extract, add it now. Cover with plastic wrap on the surface to prevent skin from forming. Cool to room temperature, then refrigerate until fully chilled.
Step 10: Whip the heavy cream with powdered sugar until stiff peaks form.
Step 11: Gently fold the whipped cream into the chilled custard to create a smooth filling.
Step 12: Split each puff pastry square horizontally into two layers. Spoon a generous amount of custard onto the bottom half and sandwich with the top half.
Step 13: Optionally, dust the assembled squares with powdered sugar before serving.

Tips & Variations

For extra flavor, add a splash of rum or almond extract to the custard cream.
Use store-bought puff pastry to save time without sacrificing texture.
To keep the puff pastry crisp, assemble the cream squares just before serving.
Try topping the cream with fresh berries for a fruity twist.

Storage

Store the assembled custard cream squares in an airtight container in the refrigerator for up to 2 days. Reheat the puff pastry layers separately in a warm oven for a few minutes before assembling if you prefer crispiness. Avoid freezing assembled squares as the cream and pastry textures can be affected.

How to Serve

Two pieces of rectangular layered pastry sit stacked on a round white plate over a white marbled texture. Each pastry has three layers of golden-brown crispy puff pastry with a shiny, flaky texture. Between the pastry layers, there is a thick, smooth layer of pale yellow custard cream and dollops of white whipped cream. The top puff pastry layer is dusted generously with white powdered sugar, which is also scattered around the plate. The layers are clearly visible, showing a mix of crunchy and creamy textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard cream ahead of time?

Yes, the custard cream can be prepared a day in advance and kept refrigerated. Just fold in the whipped cream right before assembling the squares.

What can I use if I don’t have a vanilla bean?

If you don’t have a vanilla bean, vanilla extract is an excellent substitute. Add it after heating the milk or along with the butter at the end of cooking the custard.