How to Make Puff Pastry Custard Pastries

These puff pastry custard pastries combine crisp, golden layers with a smooth vanilla pastry cream in the center.

They’re easy to prepare, look impressive, and work well for breakfast, brunch, or an afternoon treat.

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Ingredients

For the pastries:

• 2 sheets frozen puff pastry, thawed
• 1 large egg, for brushing
• 1 tbsp granulated sugar, optional

For the pastry cream:

• 2 cups whole milk
• 4 large egg yolks
• 1/2 cup granulated sugar
• 1/3 cup cornstarch
• 1 tsp vanilla extract
• 1 1/2 tbsp unsalted butter

Preparation

1. Start with the pastry cream. Pour the milk into a saucepan and heat over medium heat until very hot, but do not let it boil.
2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and well combined.
3. Slowly pour a small amount of the hot milk into the yolk mixture while whisking constantly. Gradually add the rest of the milk.
4. Pour the mixture back into the saucepan and cook over medium-low heat, whisking continuously.
5. Once the pastry cream thickens, cook for about 1 minute more. Remove from the heat and stir in the vanilla extract and butter.
6. Transfer the pastry cream to a bowl. Press plastic wrap directly against the surface and let it cool completely.
7. Unfold the puff pastry on a clean work surface and cut it into squares about 4 inches wide.
8. Place a generous spoonful of completely cooled pastry cream in the center of each square, leaving the edges uncovered.
9. Bring the four corners of the pastry toward the center and gently press them together, leaving a little of the custard visible.
10. Arrange the pastries on a baking sheet lined with parchment paper, leaving some space between them.
11. Lightly beat the egg and brush it only over the exposed pastry. If desired, sprinkle a little sugar on top.
12. Bake in a preheated 400°F oven for 18 to 22 minutes, or until the puff pastry is fully risen and evenly golden brown.
13. Remove from the oven and let the pastries cool for a few minutes before transferring them to a wire rack.

Tips and Advice

• The pastry cream should be completely cold before you add it to the puff pastry.
• Avoid overfilling the pastries, or the custard may spill out while baking.
• Keep the puff pastry chilled until you’re ready to use it.
• Don’t roll the pastry too thin; it needs enough thickness to create distinct flaky layers.
• Press the corners together firmly so they don’t open completely in the oven.
• If the pastry cream becomes too firm after chilling, whisk it briefly before filling the pastries.
• Avoid brushing egg wash over the cut edges of the puff pastry, since that can prevent the layers from rising properly.
• Once cooled, you can finish them with a light dusting of powdered sugar.
• For the best texture, serve them the same day they’re baked.

The result is a batch of crisp, flaky pastries with a rich vanilla custard center and a golden finish that makes them look as good as they taste.