Of course! The Vanilla Custard Cream Square (also commonly known as a Custard Slice or Mille-Feuille) is a classic dessert featuring layers of flaky puff pastry and rich, creamy vanilla custard.
Here’s a detailed recipe that breaks down the process into manageable steps, along with tips for success.
Understanding the Components
This dessert has three main parts:
- Puff Pastry Layers: Baked until golden, flaky, and crisp.
- Vanilla Pastry Cream (Crème Pâtissière): A thick, custard filling made from milk, eggs, sugar, and cornstarch.
- Glaze (often a simple icing or chocolate drizzle): The finishing touch on top.
Classic Vanilla Custard Cream Squares Recipe
Ingredients
For the Pastry Layers:
· 1 sheet (approx. 8 oz or 225g) frozen puff pastry, thawed according to package directions
· All-purpose flour, for dusting
For the Vanilla Pastry Cream:
· 2 cups (480ml) whole milk
· ½ cup (100g) granulated sugar
· ¼ cup (30g) cornstarch
· 4 large egg yolks
· 2 tablespoons (28g) unsalted butter
· 1½ teaspoons vanilla extract or the seeds from 1 vanilla bean
· Pinch of salt
For the Glaze (Optional):
· 1 cup (120g) powdered sugar
· 2-3 tablespoons milk or heavy cream
· ½ teaspoon vanilla extract
· OR 2 oz (55g) semi-sweet chocolate, melted
Instructions
Step 1: Prepare the Puff Pastry
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the thawed puff pastry into a rectangle about 10×12 inches. This will make it thin enough to be crisp.
- Carefully transfer the pastry to the prepared baking sheet. Prick the entire surface all over with a fork (this is called “docking” and prevents it from puffing up too much).
- Place another sheet of parchment paper on top of the pastry and then place a second baking sheet on top of that. This weights the pastry down, resulting in flat, even layers.
- Bake for 15-20 minutes, then remove the top baking sheet and parchment. Continue baking for another 5-10 minutes, or until the pastry is deep golden brown and crisp.
- Let it cool completely on a wire rack. Once cool, use a serrated knife to carefully trim the edges to make them neat, then cut the large rectangle into two equal-sized rectangles.
Step 2: Make the Vanilla Pastry Cream
- Heat Milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat.
- Whisk Egg Mixture: In a separate medium bowl, whisk the egg yolks, sugar, and cornstarch together until very smooth and pale yellow.
- Temper the Eggs: While whisking the egg yolk mixture constantly, slowly pour about ½ cup of the hot milk into the bowl. This gradually raises the temperature of the eggs without scrambling them.
- Combine and Cook: Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Whisk constantly over medium heat until the mixture thickens and comes to a low boil. Let it boil for about 30-60 seconds while whisking; it should become very thick.
- Finish: Remove from heat and whisk in the butter, vanilla extract, and salt.
- Cool the Cream: Immediately pour the pastry cream through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 2-3 hours, or until completely cold and firm.
Step 3: Assemble the Square
- Place one rectangle of the baked puff pastry on your serving plate or tray.
- Whisk the chilled pastry cream briefly to loosen it, then spread it evenly over the first pastry layer, going all the way to the edges.
- Gently place the second pastry rectangle on top of the custard, pressing down lightly.
Step 4: Add the Glaze & Chill
- For Vanilla Glaze: Whisk the powdered sugar, 2 tablespoons of milk, and vanilla together. Add more milk, a teaspoon at a time, until it reaches a thick but pourable consistency. Spread evenly over the top pastry layer.
- For Chocolate Glaze: Drizzle the melted chocolate over the top in lines or spread it thinly.
- Crucial Step: Refrigerate the assembled dessert for at least 4-6 hours, or preferably overnight. This allows the custard to soften the pastry slightly, making it possible to slice cleanly.
Step 5: Serve
· Use a long, sharp knife dipped in hot water and wiped dry to make clean cuts. Slice into squares or rectangles.
Pro Tips for Success
· Chill Time is Non-Negotiable: Skipping the long chill will result in a messy, difficult-to-slice dessert. The pastry needs time to absorb a little moisture from the custard.
· Clean Cuts: For the cleanest slices, wipe your knife clean between each cut.
· Flavor Variations: Add a tablespoon of lemon zest or a different extract (like almond) to the pastry cream. You can also fold in softly whipped cream at the end for a lighter texture.
· Shortcut Option: You can use a high-quality instant vanilla pudding mix made with cold milk (using slightly less milk than called for to make it extra thick). The flavor won’t be as rich, but it’s a great time-saver.
Common Questions (FAQ)
Why is my pastry cream lumpy?
This can happen if the eggs are not tempered properly or if the heat is too high. Always whisk constantly. Pouring the finished cream through a sieve will fix small lumps.
Can I make this ahead of time?
Yes! This is an excellent make-ahead dessert. You can bake the pastry and make the custard up to 2 days in advance. Assemble the day before you plan to serve it.
How do I store it?
Keep it covered in the refrigerator for up to 3 days. The pastry will gradually lose its crispness but will still be delicious.
My pastry puffed up too much. What went wrong?
You may not have pricked it enough with the fork, or the weight (the second baking sheet) wasn’t heavy enough. Ensure you “dock” the pastry thoroughly and use a sturdy baking sheet to weigh it down.
Enjoy your beautiful and delicious homemade Vanilla Custard Cream Squares