Vanilla Custard Puff Pastry Cake
This delightful dessert features a flaky puff pastry layered with a smooth vanilla custard, perfect for any occasion.
Ingredients
For the Puff Pastry
- 1 sheet puff pastry sheet (357gr) rolled out to 9×15 inches
- 2 tablespoons sugar for sprinkling on pastry
For the Custard
- 2 cups whole milk hot
- 3 pieces egg yolks contributes richness and structure
- 1/3 cup sugar plus about 2 tablespoons for the puff pastry
- 1/4 cup corn starch or all-purpose flour to thicken custard
- 1 teaspoon vanilla extract enhances flavor
- 1 1/4 cups whipping cream adds creaminess
- powdered sugar to dust for presentation
Instructions
Preparation
- Roll out the puff pastry sheet to 9×15 inches.
- Preheat the oven.
- Place the rolled-out puff pastry on a baking sheet and sprinkle 2 tablespoons of sugar evenly over it.
Baking
- Bake the puff pastry until golden brown, then cool.
Custard Preparation
- In a saucepan, heat the whole milk until hot but not boiling.
- Whisk egg yolks and sugar together in a bowl until smooth and pale.
- Gradually add hot milk to the egg mixture while whisking continuously to temper the eggs.
- Return the mixture to the saucepan, stir in cornstarch, and cook over medium heat until thickened.
- Remove from heat and stir in vanilla extract, allowing it to cool slightly.
- Whip the cream until soft peaks form.
- Gently fold the whipped cream into the cooled custard.
Assembly
- Cut the cooled pastry in half and place one layer on a serving platter.
- Spread half of the custard mixture evenly across the first layer, then top with the second pastry layer.
- Finish with the remaining custard and dust with powdered sugar.
Chilling
- Chill the cake in the refrigerator to set the custard before slicing.
Notes
Ensure the puff pastry is chilled before rolling. Whisk the egg yolks well to ensure they combine smoothly with the sugar. Dust powdered sugar just before serving.