Indulge in the flaky goodness of puff pastry filled with a smooth, rich vanilla custard. This recipe is perfect for a sweet treat, dessert, or afternoon tea.
Ingredients:
- For the Puff Pastry:
- 1 sheet (about 10 ounces) frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Granulated sugar (for sprinkling)
- For the Vanilla Custard:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt.
- Optional:
- Powdered sugar (for dusting)
- Fresh berries (for garnish)
Instructions:
- Prepare the Custard:
- In a medium saucepan, whisk together sugar and cornstarch.
- In a separate bowl, whisk together egg yolks and a pinch of salt.
- Gradually whisk the milk into the sugar-cornstarch mixture until smooth.
- Pour the milk mixture into the saucepan and cook over medium heat, stirring constantly, until it begins to thicken.
- Reduce heat to low and continue stirring until the custard thickens significantly and coats the back of a spoon.
- Temper the egg yolks by gradually whisking a small amount of the hot milk mixture into the yolks. Then, pour the tempered yolks back into the saucepan.
- Cook for another 1-2 minutes, stirring constantly, until the custard is thick and smooth.
- Remove from heat and stir in the vanilla extract.
- Pour the custard into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 1 hour, or until chilled.
- Prepare the Puff Pastry:
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- On a lightly floured surface, unfold the thawed puff pastry sheet.
- Cut the pastry sheet into desired shapes. Rectangles, squares, or circles work well.
- Place the cut pastry pieces onto the prepared baking sheet.
- Brush each pastry piece with the beaten egg wash.
- Sprinkle lightly with granulated sugar.
- Bake the Puff Pastry:
- Bake for 15-20 minutes, or until golden brown and puffed.
- Remove from oven and let cool completely on a wire rack.
- Assemble the Creamy Custard Puffs:
- Once the puff pastry and custard are cooled, you can assemble the pastries.
- There are a few methods to do this.
- Method 1 (Splitting): Carefully slice the puff pastry pieces horizontally in half. Spoon or pipe the chilled custard onto the bottom half, then place the top half back on.
- Method 2 (Piping): Using a piping bag with a round tip, or star tip, pipe the chilled custard onto the top of the baked puff pastry.
- Dust with powdered sugar, if desired.
- Garnish with fresh berries, if desired.
- Serve immediately or refrigerate until ready to serve.
Tips and Variations:
- For a richer custard, use heavy cream instead of whole milk.
- Add a tablespoon of butter to the custard at the end for extra smoothness.
- Experiment with different extracts, such as almond or lemon, instead of vanilla.
- For a chocolate version, melt some dark chocolate and fold it into the custard.
- You can also add a layer of jam, or fruit compote, before adding the custard.
- For a crunch, sprinkle chopped nuts on top of the custard.
Enjoy your delicious Creamy Custard Puff Pastries!