Vanilla Custard Cream Squares Recipe
Vanilla Custard Cream Squares feature two layers of delicate choux pastry filled with a smooth, creamy vanilla custard. This classic French-inspired dessert is perfect for a special occasion or an elegant teatime treat, offering a delicious contrast of light, airy pastry and rich custard with a dusting of powdered sugar on top.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Choux Pastry Layer
- 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
Topping
- 1/4 cup powdered sugar (for dusting finished squares)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 400°F (200°C). Line two baking trays with parchment paper and set them aside to be used for the choux pastry layers.
- Cook Choux Pastry Dough: In a medium saucepan over medium heat, bring 1 cup water and 1/2 cup butter to a boil. Add 1 cup flour all at once, stirring continuously with a wooden spoon until the dough forms a ball and a thin starchy film forms at the bottom, about 2 minutes.
- Cool Dough and Add Eggs: Transfer the dough to a stand mixer fitted with a paddle attachment. Mix until the dough cools slightly, approximately 2 minutes. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Mix well to a smooth consistency.
- Shape and Bake Pastry Layers: Divide the dough into two equal portions. Spread each evenly on the prepared baking trays into rough rectangles using an offset spatula. Bake for 25-30 minutes until puffed and golden. Let the layers cool completely on the trays.
- Prepare Vanilla Custard Filling: In a bowl, whisk together 5 eggs, cornstarch, and vanilla extract, then gradually whisk in 1 cup of milk. In a medium saucepan, bring the remaining 2 cups of milk, 3/4 cup sugar, and 1/4 cup butter to a boil. Slowly pour in the egg mixture while whisking continuously. Cook for 2-3 minutes until thickened and boiling. Remove from heat.
- Assemble the Squares: Pour the hot custard evenly over one choux pastry layer, spreading it with an offset spatula while leaving a 1-inch border around the edges. Place the second choux pastry layer on top and gently press down to adhere.
- Chill and Serve: Refrigerate the assembled dessert for about 1 hour until the custard sets. Dust the top with powdered sugar and cut into squares before serving.
- Storage: Keep leftovers covered in the refrigerator for up to 3 days for best freshness and flavor.
Notes
- Use room temperature eggs to help the dough incorporate smoothly.
- Spread the choux pastry roughly into rectangles of similar size to ensure even layering.
- Maintain gentle but continuous whisking when cooking custard to prevent lumps and curdling.
- This dessert is best served chilled but not frozen to preserve the custard’s silky texture.
- Leftover squares can be stored refrigerated for up to 3 days, but are best enjoyed fresh.
