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  • Tuyen Nguyen

VANILLA CUSTARD CREAM PUFF PASTRIES

Updated: Aug 5, 2020

Feeling like a french pastry chef 👩‍🍳

I used to get these fruit puff pastry dessert at my local bakery all the time back when everything was open— good times.


I decided to make these for my little brother's birthday last week and we ended up decorating the pastries together. It's super easy to make and the vanilla custard cream can be used for other desserts!


VANILLA CUSTARD CREAM

  • 1 cup milk

  • 2 tablespoon sugar + 3 tablespoon sugar

  • 2 eggs

  • 1 tablespoon cornstarch

  • 1 tablespoon butter

  • a generous splash of vanilla

  • tiny pinch of salt (if you're using salted butter, skip this)

PUFF PASTRY

  • Frozen puff pastry sheet (I use Pepperidge Farms, you can get them from Target, Stater Bros., etc.)

  • fruits and berries!

Start off by seperating your egg whites and egg yolks. Then whisk together your egg yolks, 3 tablespoons of sugar, and cornstarch together until it's thick and incorporated.


In a saucepan, heat up your milk and remaining sugar until it becomes frothy (right before boiling).


Take your milk off the heat and slowly incorporate your milk into your egg yolk mixture. Continuously mix the eggs. I usually mix in about one scoop at a time to make sure my hot milk doesn't cook the eggs— if you don't it might curdle! Once everything is incorporated, pour the egg custard mixture back into the saucepan and cook on medium heat until everything becomes thick.


Once off the heat, throw in your butter, salt, and vanilla and mix until everything's fully incorporated. Refrigerate at least an hour before using the custard cream!


For the puff pastry, prepare them according to instructions. Cut out little squares inside the sheets and bake. After baking, you can press the insides of the squares down so you have space to put your custard filling.


Note: Remember to cover your custard cream with plastic wrap or film, making sure the film is touching the top of the custard cream so it doesn't form a layer on top.


IMPORTANT: I'm fortunate enough to be able to connect with everyone on here through baking and food but there are also many important issues going on that needs attention. Continue to learn, educate yourself, and grow.

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