For the Cream Filling:
• 2 cups whole milk
• 4 large egg yolks
• ½ cup granulated sugar
• ¼ cup cornstarch
• 1 tsp vanilla extract
• 1 tbsp unsalted butter
Step-by-Step Method:
Step 1: Preparing the Pastry Squares
• Preheat the Oven: Set your oven to 200°C (400°F) to ensure it’s nice and hot when the pastry goes in.
• Roll Out the Pastry: Lightly flour your work surface and roll out the puff pastry sheet to smooth out any creases. Aim for a thickness of about ¼ inch.
• Cut the Squares: Using a sharp knife or a pizza cutter, divide the pastry into even squares, roughly 2×2 inches.
• Arrange on Baking Sheet: Place the squares onto a baking sheet lined with parchment paper, ensuring they have space to puff up.
• Egg Wash: Beat the egg and brush a light layer over each square to give them a beautiful golden shine when baked.
• Bake: Place the baking sheet in the preheated oven and bake for 12–15 minutes, or until the squares are puffed and golden brown. Remove from the oven and allow them to cool completely.
Step 2: Making the Cream Filling
• Heat the Milk: In a medium saucepan, heat the milk over medium heat until it starts to steam. Avoid boiling.
• Prepare the Egg Mixture: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale in color.
• Temper the Eggs: Slowly pour about ½ cup of the hot milk into the egg mixture while whisking continuously. This prevents the eggs from scrambling.
• Cook the Cream: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens into a smooth, creamy consistency.
• Add Flavor: Remove from heat and stir in vanilla extract and butter until fully combined. Transfer the cream to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and chill in the refrigerator for at least 30 minutes.
Step 3: Assembling the Pastry Squares
• Prepare the Pastry: Once the pastry squares have cooled, carefully slice each one in half horizontally, creating a top and bottom layer.
• Fill the Pastry: Spoon or pipe the chilled cream filling onto the bottom half of each pastry square.
• Top and Dust: Place the top half of the pastry square over the cream filling, pressing gently. Dust the assembled squares with a generous layer of powdered sugar for a beautiful, snow-like finish.
Enjoy!
Serve these Cream-Filled Pastry Squares immediately or chill them for a more refreshing treat. Each bite offers a perfect balance of crisp, buttery pastry and silky cream—pure indulgence!
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