Custard-Filled Pastry
Indulge in the irresistible charm of homemade Custard-Filled Pastry, where flaky, golden puff pastry encases a rich and velvety vanilla custard. This elegant dessert combines the buttery layers of freshly baked pastry with the creamy sweetness of a custard infused with real vanilla bean, creating a luxurious treat that’s perfect for any occasion. With just 30 minutes of prep time, this recipe is approachable yet impressive, making it ideal for dinner parties or cozy gatherings. A light dusting of powdered sugar adds the finishing touch, blending visual appeal with a hint of extra sweetness. Whether you’re a seasoned baker or a novice in the kitchen, this recipe delivers a professional patisserie feel with minimal effort. Perfect for fans of custard desserts and puff pastry, this delightful recipe is sure to impress your guests and satisfy your sweet tooth!
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Recipe Information
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
Instructions
Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
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.
Place the pastry squares onto the prepared baking sheet, leaving a bit of space between each piece.
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.
To prepare the custard, pour the milk into a medium saucepan.
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.
In a large bowl, whisk together the egg yolks and sugar until slightly pale. Add the cornstarch and mix until fully combined and smooth.
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.
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.
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.
Once the pastries and custard are cool, use a small knife to cut a small top slit in each pastry to create a pocket.
Fill a piping bag fitted with a nozzle of your choice with the cooled custard. Gently pipe the custard into each pastry until filled.
Dust the filled pastries with powdered sugar before serving.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 678 mg | 29% | |
| Total Carbohydrate | 231.1 g | 84% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 142.1 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 750 mg | 58% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 985 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
