Outstanding Vanilla Custard Puff Pastry Recipe
“Enjoy the great taste of those delicate treats filled with mouth-watering custard filling!”
Mali Meirov
Original Recipe Author
Almost all recipes containing puff pastry are marvelous, especially our vanilla custard bites.
Perhaps it’s because of the light-as-feather crumbly dough, the luscious smooth filling, or a combination of both.
Today, you’ll learn how to make such a special treat. Yet, learning how to eat them without making a mess is on you.
So, put on your chef’s hat and get ready to surprise your loved ones with a spectacular dessert.
Frequently Asked Questions:
Vanilla Custard Puff Pastry
What if I don’t like vanilla custard? Can I use something else?
Of course. As an alternative to vanilla custard, you can use Nutella spread. Moreover, you may also try other ready-made fillings or spreads.
Do the five tablespoons of cornstarch need to be heaping or regular?
They should be heaping. Otherwise, add six tablespoons.
Do you cut the dough before or after baking?
Ideally, you should cut it after baking.
Outstanding Vanilla Custard Puff Pastry Recipe
Equipment
Ingredients
- 2 lbs. puff pastry sheets (1 kg)
- 1½ cups milk + ½ cup for the bowl
- ½ cup sugar
- 1½ tbsp. vanilla sugar (20 g)
- 2 tsp. vanilla extract
- 2 eggs
- 5 tbsp. cornstarch
Instructions
- Preheat the oven to 375°F (190°C).
Custard:
- Defrost the puff pastry sheets according to the instructions written on the package.
- In a medium pot, put one and a half cups of milk together with the sugar, vanilla sugar, and vanilla extract.
- Heat the mixture until the sugar dissolves (just don’t let it boil).
- In a large bowl, add two eggs and mix them.
- Add half a cup of milk and five tablespoons of cornstarch to the beaten eggs.
- Pour a small amount of the milk you heated earlier over the egg mixture.
- Mix quickly and well, making sure the eggs don’t start to cook (try to even out the temperature with the amount you add).
- Transfer the entire egg mixture to the pot where you heated the milk.
- Return the pot to the stove and cook on a medium-low flame.
- Use a hand beater to beat the egg mixture non-stop until it thickens up.
- Keep mixing to get a pudding-like texture (it usually takes about eight minutes).
- Turn off the heat and allow the pudding mixture to cool down.
- Cover it with plastic wrap and refrigerate for at least one hour (preferably more).
Filling The Dough:
- Open the defrosted puff pastry sheet and cut it into rectangles.
- Roll out the puff pastry rectangles slightly before adding the filling.
- Put a scoop of the vanilla filling on one half of the rectangle.
- Avoid putting too much filling so it doesn’t leak while baking.
- Fold the dough over the filling to close it.
- Press the edges and secure them well.
- Brush the puff pastry with a mixture of beaten egg and a teaspoon of sugar.
- Bake until golden.
- Powder with confectioner’s sugar and cut into sticks (the dough puffs up while baking but loses its volume once cut).
your time to shine:
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Oh, and we almost forgot!
This Vanilla Custard Puff Pastry Recipe is a part of our Dessert Series. Click NOW for more fun ideas you don’t wanna miss!
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