Puff Pastry with Creamy Custard
Ingredients
For the pastry puff:
- One sheet of thawed frozen puff pastry
- One egg for the egg wash
For the filling of the custard:
- Two cups of whole milk
- Half a cup of sugar, granulated
- 1/4 cup of cornstarch
- One-fourth teaspoon of salt
- Three big yolks from an egg
- Two tablespoons of butter without salt
- One teaspoon of vanilla extract
Directions
Get the puff pastry ready:
- Set the oven temperature to 400°F, or 200°C.
- To smooth up the thawed puff pastry, roll it out on a lightly floured board.
- Slice the pastry into 3×4-inch rectangles. As many pieces as the pastry permits can be made.
Get the egg wash ready:
- Place the egg in a small bowl and beat. The pastry’s tops will be brushed with this.
Put the Pastries Together:
- Line a parchment paper-lined baking sheet with half of the pastry rectangles.
- Apply the egg wash to the margins of these rectangles.
- Fill each rectangle with a liberal amount of custard filling using a spoon.
- Place the remaining rectangles of pastry on top, sealing the edges with a press. For a decorative touch, you can crimp the edges using a fork.
Include the egg wash:
- To give the pastries a lovely golden hue while they bake, brush the tops with the egg wash.
Bake:
- The pastries should be puffy and golden brown after 20 to 25 minutes of baking in a preheated oven.
Prepare the filling for the custard:
- Make the custard while the pastries bake. Whisk the milk, cornstarch, sugar, and salt in a medium saucepan.
- Stir continuously while cooking over medium heat until the sauce thickens and gently boils, about 5 to 7 minutes.
- Take off the heat and mix in the butter, vanilla essence, and egg yolks. Keep whisking until smooth.
Stuff the Pastries:
- Allow the pastries to cool slightly after baking.
- For an extra creamy texture, you can pour or pipe in more custard filling after making a little slit in the top of each pastry to let the steam out.
Serve:
- If desired, sprinkle with powdered sugar prior to serving. Savor your warm or room temperature creamy custard puff pastries!
Advice
- Make Ahead: The custard can be made up to a day ahead of time and refrigerated until it’s time to use it. Just be careful to wrap it in plastic wrap to avoid developing a skin.
- Flavor Variations: For a unique take on the custard, you can add tastes like almond extract or lemon zest to the milk.
- Serving Suggestions: These pastries taste great by themselves, but for a little extra taste, try serving them with berry compote or fresh fruit.
Savor your delicious puff pastry with cream custard! They’ll be a big hit with friends and family!