Ingredients
- 1 sheet puff pastry (about 250 g), thawed
- 2 tablespoons powdered sugar for dusting
- 2 cups whole milk (480 ml)
- 1/2 cup granulated sugar (100 g)
- 3 large egg yolks
- 1/4 cup cornstarch (30 g)
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter (30 g)
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Roll out the puff pastry slightly and cut it into small squares about 5 cm by 5 cm.
- Place the pastry squares on the baking sheet and bake for 12–15 minutes until puffed and golden. Let them cool completely.
- Heat the milk in a saucepan over medium heat until it begins to steam but does not boil.
- In a bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale.
- Slowly pour a small amount of hot milk into the egg mixture while whisking to temper the eggs.
- Gradually whisk in the remaining milk, then return the mixture to the saucepan.
- Cook over medium heat, stirring constantly, until the custard thickens.
- Remove from heat and stir in the vanilla extract and butter until smooth. Allow the custard to cool completely.
- Slice each pastry square horizontally like a sandwich.
- Spoon or pipe the custard onto the bottom half of each pastry and place the top layer back on.
- Dust generously with powdered sugar before serving.
Notes
- Allow puff pastry to cool completely before filling to keep it crisp.
- Custard can be prepared a day in advance and refrigerated.
- If custard becomes lumpy, whisk vigorously or strain before cooling.
- A piping bag helps fill the pastries neatly.
- For best texture, fill pastries shortly before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pastry
- Calories: 190
- Sugar: 10g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
