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Vanilla Custard Cream Squares Recipe

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3.9 from 2 reviews

Delight in these elegant Vanilla Custard Cream Squares featuring flaky puff pastry layered with smooth, homemade vanilla custard and topped with luscious whipped cream. Perfect for an impressive dessert that combines rich creaminess with light, crispy pastry.

Ingredients

Pastry

  • 1 sheet frozen puff pastry (thawed)

Vanilla Custard

  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract

Whipped Cream

  • 1 cup heavy whipping cream

Optional Toppings

  • Powdered sugar (for dusting)
  • Optional: melted chocolate, fresh berries, chopped nuts

Instructions

  1. Preheat the Oven and Prepare the Pastry: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Unfold the thawed puff pastry on a lightly floured surface and gently roll it to about 1/8 inch thickness. Cut the pastry into even squares using a sharp knife or pizza cutter to your preferred size.
  2. Bake the Pastry Squares: Transfer the pastry squares onto the prepared baking sheet, spacing them slightly apart. Prick the center of each square several times with a fork to prevent excessive puffing. Bake for 20-25 minutes until golden brown and puffed. Remove and cool completely on a wire rack.
  3. Make the Vanilla Custard: In a medium saucepan, whisk together milk, sugar, and cornstarch until smooth. Heat over medium, stirring constantly until mixture thickens and bubbles. In a separate bowl, whisk the egg yolks. Gradually temper the yolks by whisking in the hot milk mixture continuously. Return this combined mixture to the saucepan, cooking for 1-2 minutes more until custard thickens and coats the back of a spoon. Remove from heat, stir in vanilla, then cover with plastic wrap directly on the surface. Let cool to room temperature, then refrigerate at least 1 hour.
  4. Whip the Cream: In a chilled bowl, whip the heavy cream using an electric mixer until stiff peaks form, taking care not to over-whip to prevent clumping.
  5. Assemble the Squares: On a plate, place one pastry square and spread a generous amount of chilled custard, leaving a border around the edges. Add a heaping spoonful of whipped cream on top of the custard. Gently top with another pastry square to form a sandwich. Repeat with remaining squares, custard, and whipped cream.
  6. Finishing Touches (Optional): Dust the assembled squares with powdered sugar for sweetness and presentation. Alternatively, drizzle melted chocolate, garnish with fresh berries, or sprinkle chopped nuts for variation.

Notes

  • Ensure the puff pastry is fully thawed before rolling for best results.
  • Pricking the pastry centers prevents unwanted puffing and helps them bake evenly.
  • Tempering the egg yolks is crucial to avoid curdling the custard.
  • Pressing plastic wrap directly on custard prevents a skin from forming.
  • Use chilled bowls and utensils when whipping cream to achieve stiff peaks quickly.
  • Assembly can be done just before serving to keep pastry crisp.

Find it online: https://bitezly.com/vanilla-custard-cream-squares-recipe/