Of course! Vanilla Custard Cream Squares (often called “Custard Slices” or “Mille-Feuille” in a simpler form) are a classic and irresistible treat. They feature flaky puff pastry layered with a rich, creamy vanilla custard.
This recipe breaks it down into easy-to-manage steps.
Classic Vanilla Custard Cream Squares
This recipe uses a cooked pastry cream for the most authentic, rich flavor and texture.
Prep Time: 30 minutes (plus cooling/chilling)
Cook Time: 25 minutes
Chilling Time: 4+ hours (highly recommended)
Serves: 9-12 squares
Ingredients
For the Pastry Layers:
· 1 sheet (from a 17.3-oz box) puff pastry, thawed but still cold
· Optional for topping: Powdered sugar or a simple glaze (1/2 cup powdered sugar + 1-2 tbsp milk)
For the Vanilla Custard Cream (Pastry Cream):
· 2 cups (480ml) whole milk
· 1/2 cup (100g) granulated sugar
· 4 large egg yolks
· 1/4 cup (30g) cornstarch
· 1/8 tsp salt
· 2 tablespoons (28g) unsalted butter, cold and cubed
· 2 teaspoons vanilla extract or 1 tsp vanilla bean paste
Instructions
Part 1: Bake the Puff Pastry
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Pastry: Unfold the thawed puff pastry sheet onto a lightly floured surface. If it’s not already a perfect square, you can roll it out slightly to even it out. Using a sharp knife or pizza cutter, cut the sheet into three equal, long rectangles. This will give you three neat layers.
- Prick and Bake: Place the three pastry strips on the prepared baking sheet. Prick them all over with a fork (this is called “docking” and prevents them from puffing up too much).
- Bake: Bake for 15-20 minutes, or until puffed and golden brown. Remove from the oven and place the baking sheet on a wire rack to cool completely. Once cool, they will be crisp.
Part 2: Make the Vanilla Custard Cream
- Heat Milk: In a medium saucepan, heat the milk over medium heat until it just begins to steam. Do not boil.
- Whisk Egg Mixture: While the milk is heating, in a separate medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until very smooth and pale yellow.
- Temper the Eggs: This is the key step to avoid scrambled eggs! Slowly, and while whisking constantly, pour about 1/2 cup of the hot milk into the egg yolk mixture. This gently warms the eggs.
- Cook the Custard: Pour the now-warmed egg mixture back into the saucepan with the remaining hot milk. Whisk constantly over medium heat. The mixture will thicken quickly. Once it begins to bubble, let it cook for exactly 1 more minute, whisking vigorously. This cooks out the starchy taste from the cornstarch.
- Finish the Cream: Remove from heat immediately. Whisk in the cold butter and vanilla extract until the butter is fully melted and incorporated.
- Cool the Cream: Pour the custard into a clean bowl. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the custard. Refrigerate for at least 2-3 hours, or until completely cold and set.
Part 3: Assemble the Squares
- Prepare Layers: Once the pastry and custard are completely cool, it’s time to assemble. Choose the flattest, most even pastry rectangle for the middle layer. The other two will be the top and bottom.
- Layer 1: Place one pastry rectangle on your serving plate or cutting board. Spread half of the chilled vanilla custard evenly over the top, going all the way to the edges.
- Layer 2: Carefully place the second pastry rectangle on top of the custard. Gently press down to adhere. Spread the remaining custard evenly over this second layer.
- Layer 3: Place the final pastry rectangle on top.
- Chill: Chill the assembled dessert for at least 1-2 hours (or up to overnight). This is crucial as it allows the custard to soften the pastry slightly, making it easy to cut.
Part 4: Final Touch & Serve
- Dust or Glaze: Just before serving, you can dust the top heavily with powdered sugar. For a classic look, you can create lines by laying strips of parchment paper on top before dusting, then carefully removing them.
- Cut: Using a very sharp, serrated knife, gently saw through the layers to create 9 or 12 squares. Wiping the knife clean between cuts helps create neat edges.
Tips for Success
· Thaw Puff Pastry Correctly: The best way is to thaw it in the refrigerator overnight. If it gets too warm, it becomes sticky and hard to work with.
· Don’t Skip Tempering: Pouring the hot milk slowly into the eggs while whisking is non-negotiable for a smooth custard.
· Cook the Custard Fully: Letting it bubble for that full 1 minute is important to de-activate the starch. An undercooked custard can taste floury.
· Chill Thoroughly: Rushing the chilling steps will result in a messy, difficult-to-cut dessert. Patience is key!
· Variation – Diplomat Cream: For a lighter, fluffier filling, fold 1 cup of whipped heavy cream into the chilled custard before assembling.
Enjoy your beautiful and delicious homemade Vanilla Custard Cream Squares