Custard-Filled Pastry
Indulge in the delightful layers of this Custard-Filled Pastry recipe, a perfect combination of crisp golden puff pastry and luxuriously creamy vanilla custard. Made with rich egg yolks, whole milk, and the aromatic essence of a real vanilla bean, the custard is velvety smooth and bursting with flavor. Encased in flaky, buttery pastry squares baked to perfection, these pastries are then dusted with a touch of powdered sugar for an elegant finishing touch. Whether you're crafting a stunning dessert for a special occasion or seeking a sweet treat to elevate your afternoon tea, these pastries are both visually impressive and irresistibly delicious. Ready in under an hour and yielding eight servings, this recipe is a crowd-pleaser that feels indulgent yet approachable, perfect for bakers of all skill levels.
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Ingredients
- 2 sheets Puff pastry sheets
- 500 ml Whole milk
- 1 Vanilla bean
- 4 large Egg yolks
- 100 g Granulated sugar
- 40 g Cornstarch
- 30 g Unsalted butter
- 2 tbsp Powdered sugar
Directions
Step 1
Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
Step 2
Roll out the puff pastry sheets on a lightly floured surface until they are about 1/8-inch thick. Cut them into 10 cm x 10 cm squares.
Step 3
Place the pastry squares onto the prepared baking sheet, leaving a bit of space between each piece.
Step 4
Bake in the preheated oven for 15-20 minutes, or until the pastries are golden and puffed. Remove from oven and let them cool completely.
Step 5
To prepare the custard, pour the milk into a medium saucepan.
Step 6
Split the vanilla bean lengthwise, scrape out the seeds, and add them along with the bean pod to the milk. Heat gently until the milk begins to steam, then remove from heat.
Step 7
In a large bowl, whisk together the egg yolks and sugar until slightly pale. Add the cornstarch and mix until fully combined and smooth.
Step 8
Remove the vanilla bean pod from the milk. Slowly pour the warm milk into the egg mixture while continuously whisking to prevent the eggs from cooking.
Step 9
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and begins to bubble. This should take about 5-7 minutes.
Step 10
Once thickened, remove from heat and stir in the butter until melted and smooth. Pour the custard into a clean bowl and cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming. Allow it to cool.
Step 11
Once the pastries and custard are cool, use a small knife to cut a small top slit in each pastry to create a pocket.
Step 12
Fill a piping bag fitted with a nozzle of your choice with the cooled custard. Gently pipe the custard into each pastry until filled.
Step 13
Dust the filled pastries with powdered sugar before serving.
Nutrition Facts
| Serving size | (873.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1910.8 |
| Total Fat 96.4g | 0% |
| Saturated Fat 41.1g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 866.3mg | 0% |
| Sodium 678.4mg | 0% |
| Total Carbohydrate 231.1g | 0% |
| Dietary Fiber 2.5g | 0% |
| Total Sugars 142.1g | |
| Protein 34.9g | 0% |
| Vitamin D 300.1IU | 0% |
| Calcium 749.5mg | 0% |
| Iron 4.8mg | 0% |
| Potassium 984.9mg | 0% |
Source of Calories