Ingredients
For the Puff Pastry:
- 1 sheet of puff pastry (store-bought or homemade), thawed
- 1 egg (for egg wash)
- 1 tbsp water
For the Custard Filling:
- 2 cups whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- Optional: a pinch of salt
Optional Toppings:
- Powdered sugar for dusting
- Fresh berries or sliced fruit
- Whipped cream
Instructions
- Prepare the Puff Pastry:
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface and cut into squares or rectangles.
- Place on a baking sheet lined with parchment paper.
- Beat the egg with 1 tbsp water to make an egg wash. Brush over the pastry.
- Bake for 12–15 minutes or until golden and puffed. Let cool completely.
- Once cooled, carefully slice the pastries in half horizontally like a sandwich bun.
- Make the Custard:
- In a medium saucepan, heat the milk over medium heat until steaming (not boiling).
- In a bowl, whisk together the egg yolks, sugar, cornstarch, and a pinch of salt until smooth.
- Gradually pour the hot milk into the yolk mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until it thickens (about 5–8 minutes).
- Remove from heat, stir in butter and vanilla, and let cool. Place plastic wrap directly on the surface of the custard to prevent a skin from forming. Chill in the fridge until cold.
- Assemble the Delight:
- Spoon or pipe the chilled custard onto the bottom half of each puff pastry.
- Top with the other pastry half.
- Dust with powdered sugar and garnish with fruit or whipped cream if desired.
📝 Tip: Best served the same day for optimal flakiness, but can be stored in the fridge for up to 2 days.
Would you like a chocolate variation or a fruit filling option too?