@olasawalha90: 🍰 Vanilla Custard Puff Pastry Cake For the pastry * 2 sheets puff pastry, thawed * 2 tbsp powdered sugar For the thick vanilla custard * 3 cups whole milk * ¾ cup granulated sugar * 5 egg yolks * ½ cup cornstarch * 2 tsp vanilla extract or vanilla bean paste * ¼ tsp salt * 4 tbsp unsalted butter * 1 cup heavy whipping cream, cold For the top * Powdered sugar * Optional: a thin layer of caramel sauce 🥐 Make the pastry Heat oven to 400°F (200°C). Place each puff pastry sheet on parchment paper. Gently roll it into roughly a 9×13-inch rectangle. Prick the pastry all over with a fork. Cover with another sheet of parchment and place a second baking sheet on top. This keeps the pastry relatively flat while still creating flaky layers. Bake for 18–22 minutes, then remove the top baking sheet and parchment. Bake another 5–8 minutes, until deeply golden and crisp. Cool completely. 🤍 Make the vanilla custard Heat the milk in a saucepan until steaming but not boiling. In a bowl, whisk together the egg yolks, sugar, cornstarch and salt until smooth and pale. Slowly pour about 1 cup of the hot milk into the egg mixture while whisking constantly. Pour everything back into the saucepan. Cook over medium heat, whisking constantly, until very thick and bubbling. Once it bubbles, continue cooking for about 1 minute. Remove from heat and mix in the butter and vanilla. Transfer to a bowl and press plastic wrap directly against the surface. Refrigerate until completely cold, about 2 hours. Whip the cold heavy cream until stiff peaks form. Whisk the chilled custard briefly until smooth, then gently fold in the whipped cream. This gives you that thick, creamy filling in the picture. 🍰 Assemble Cut each baked pastry sheet in half so you have 4 pastry layers. Place one layer down, spread with a generous layer of vanilla custard, then repeat: Pastry → custard → pastry → custard → pastry → custard → pastry spread a very thin layer of caramel over the final pastry before dusting generously with powdered sugar. Refrigerate for at least 4 hours, preferably overnight. This allows the layers to settle while the pastry still keeps some crispness#puffpastry

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Thursday 17 September 2026 17:21:35 GMT