Description
Golden, flaky puff pastry squares with a pressed-in center, filled with silky homemade vanilla custard and dusted with powdered sugar.
Ingredients
For the pastries: 2 sheets (about 500 g) frozen puff pastry, thawed
For the pastries: 1 large egg, beaten with 1 tablespoon water, for the egg wash
For the vanilla custard: 2 cups (480 ml) whole milk
For the vanilla custard: 1/2 cup (100 g) granulated sugar
For the vanilla custard: 1/4 cup (32 g) cornstarch
For the vanilla custard: 1/4 teaspoon salt
For the vanilla custard: 1/2 cup (120 ml) heavy cream
For the vanilla custard: 2 tablespoons butter
For the vanilla custard: 1 tablespoon (3 teaspoons) vanilla extract
To finish: powdered sugar for dusting
Instructions
1. Make the custard: whisk the milk, sugar, cornstarch, and salt together in a saucepan until smooth. Cook over medium heat, whisking constantly, until thick and bubbling, about 5 to 7 minutes.
2. Remove from the heat and whisk in the heavy cream, butter, and vanilla until smooth. Pour into a bowl, press plastic wrap directly onto the surface, and refrigerate until completely cold, at least 2 hours.
3. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
4. Unfold the puff pastry sheets on a lightly floured surface. Cut each sheet into 6 equal rectangles to make 12 pieces.
5. With a knife, lightly score a border about 1/2 inch (1 cm) in from the edges of each piece, without cutting all the way through. Place on the baking sheets and prick the center of each with a fork.
6. Brush the borders with the egg wash. Bake for 20 to 25 minutes, until puffed and deep golden brown.
7. Remove from the oven and gently press down the puffed center of each pastry with the back of a spoon to make a well. Cool completely.
8. Spoon or pipe the cold custard into the center of each pastry. Dust with powdered sugar and serve the same day.
Notes
Based on published puff pastry vanilla custard pastry recipes: a stovetop custard made from milk, cornstarch, sugar, and salt with heavy cream, butter, and vanilla (Dimitra’s Dishes), puff pastry baked at 400°F (200°C) for 20 to 25 minutes until puffed and golden (Dimitra’s Dishes), and an egg wash of an egg beaten with a tablespoon of water. The exact amounts of the custard ingredients, the 2-sheet puff pastry quantity, the 12-piece cut, the scoring and pressing method, the chilling time, and the yield of 12 are estimates based on standard recipes, and the recipe has not been tested.
The custard must be fully cold and thick before filling, or it will run out of the pastries.
Fill the pastries shortly before serving so they stay crisp.
Nutrition is an approximate estimate per pastry (12 pastries).
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 pastry
- Calories: 359
- Sugar: 13g
- Sodium: 264mg
- Fat: 23g
- Saturated Fat: 9g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 38mg