Vanilla Custard Filled Pastry Puffs are a delightful treat that combines the airy lightness of puff pastry with the creamy richness of homemade vanilla custard. Perfect for a weekend brunch or a special dessert, these puffs are surprisingly easy to make and will impress anyone who tastes them.
Puff pastry is the star of the show, bringing buttery, flaky layers that complement the creamy custard perfectly. Whole milk forms the base of the custard, lending it a rich, smooth texture. Granulated sugar sweetens the custard just right, without overpowering. All-purpose flour acts as a thickening agent, giving the custard its body. A pinch of salt enhances the flavor, balancing the sweetness. Egg yolks enrich the custard, adding color and additional creaminess. Vanilla extract infuses the custard with its classic, comforting flavor. A touch of unsalted butter adds shine and depth to the filling. Lastly, a dusting of powdered sugar gives these puffs a professional finish.
These pastry puffs pair beautifully with fresh berries like strawberries or raspberries for a burst of freshness. Consider serving them alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. A drizzle of chocolate sauce can also make these puffs even more decadent.
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to ensure the puff pastry doesn’t stick. Thaw the puff pastry as per the package instructions. This usually takes about 15-30 minutes at room temperature. Once thawed, cut the pastry into 3x3 inch squares using a sharp knife or a pizza cutter for clean edges.
Arrange these squares on your prepared baking sheet, leaving a bit of space between each to allow them to puff up. Bake them for 15-20 minutes until they’re puffed and golden brown, then set them aside to cool.
While the pastries are baking, start working on that luscious custard. In a medium saucepan, heat the whole milk over medium heat until it’s steaming but not boiling. Meanwhile, in a separate bowl, whisk together the granulated sugar, all-purpose flour, pinch of salt, and egg yolks until you have a smooth mixture.
Gradually add the steaming milk to the egg mixture, whisking constantly to prevent the eggs from curdling. Pour this mixture back into the saucepan and cook over medium heat, stirring continuously until it thickens to a custard consistency. This should take about 5-7 minutes. Once thickened, remove from heat and stir in the vanilla extract and unsalted butter until smooth. Let the custard cool to room temperature.
Once both the pastries and the custard have cooled, carefully slice each puff pastry square in half horizontally. Use a piping bag or a spoon to fill the centers with the custard. Don’t overfill, or they might become messy. Finally, dust with powdered sugar for a lovely finish and serve.
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