Description
Vanilla Custard Cream Squares feature a golden choux pastry base layered with a rich, creamy vanilla custard filling. This delightful dessert combines the light, airy texture of choux pastry with a smooth and flavorful custard, dusted with powdered sugar for an elegant finish. Perfect for special occasions or a sweet treat any day.
Ingredients
Choux Pastry
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all purpose flour
- 5 large eggs, room temperature
Vanilla Custard Filling
- 3 cups milk, divided
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- 7 tablespoons cornstarch
Finishing
- 1/4 cup powdered sugar (for dusting finished squares)
Instructions
- Preheat Oven and Prepare Trays: Preheat your oven to 400°F (200°C) and line two baking trays with parchment paper to ensure the pastry doesn't stick.
- Make Choux Pastry Dough: In a medium saucepan over medium heat, combine water and 1/2 cup butter. Bring to a boil. Add the flour all at once and stir vigorously with a wooden spoon until the dough comes together and a thin starchy film forms on the pan bottom, about 2 minutes.
- Cool Dough and Add Eggs: Remove saucepan from heat and transfer dough to a stand mixer fitted with paddle attachment. Mix for about 2 minutes until slightly cooled. Add eggs one at a time, ensuring each is fully incorporated before adding the next, resulting in a smooth, glossy dough.
- Shape and Bake Pastry Layers: Divide dough into two equal parts. Spread each onto prepared baking trays using an offset spatula into rough rectangles of similar size. Bake for 25-30 minutes until golden and puffed. Remove and cool completely on trays.
- Prepare Vanilla Custard Mixture: Whisk together eggs, vanilla extract, and cornstarch. Gradually whisk in 1 cup of milk and set aside.
- Cook Custard Filling: In a medium saucepan, bring remaining 2 cups milk, sugar, and 1/4 cup butter to a boil. Slowly add egg mixture while whisking continuously. Cook for 2-3 minutes until custard thickens and starts to boil. Remove from heat.
- Assemble the Squares: Pour hot custard onto one choux pastry layer, spreading evenly with an offset spatula leaving a 1-inch border. Place second choux pastry layer over custard and gently press to adhere.
- Chill and Serve: Refrigerate assembled squares for about 1 hour or until custard sets. Dust the top with powdered sugar and cut into squares to serve.
- Storage: Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
Notes
- Ensure eggs are at room temperature to help them incorporate smoothly into the dough and custard.
- Do not open the oven during the first 20 minutes of baking choux pastry to prevent it from collapsing.
- Use an offset spatula for even spreading of dough and custard layers.
- Cut squares with a sharp knife dusted in powdered sugar between cuts to prevent sticking.
- Choux pastry can be made ahead and stored in an airtight container at room temperature for 1 day if needed.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
