Ingredients
For the Pastry Shells:
1 sheet (about 8.5 oz) frozen puff pastry, fully thawed
Powdered sugar, for dusting
For the Vanilla Custard Filling:
2 cups whole milk
½ cup granulated sugar
¼ cup cornstarch
Pinch of fine sea salt
4 large egg yolks
2 teaspoons pure vanilla extract
2 tablespoons unsalted butter, cut into small pieces
Note: Whole milk ensures the richest custard texture, but 2% can be used in a pinch.
Instructions
Preheat & Prep
Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
Cut & Bake the Pastry
Unfold the thawed puff pastry and use a 3-inch round cutter (or a glass) to stamp out circles. Arrange them on the baking sheet, spacing them 1–2 inches apart.
Gently prick the center of each circle 3–4 times with a fork—this prevents excessive rising while keeping the edges crisp.
Bake for 15–18 minutes, until deeply golden and puffed. Transfer to a wire rack and let cool completely.
Craft the Silky Custard
In a medium saucepan, whisk together milk, sugar, cornstarch, and salt until smooth. Place over medium heat, stirring constantly, until the mixture begins to thicken (about 5 minutes).
In a separate bowl, whisk the egg yolks. Slowly drizzle in ½ cup of the hot milk mixture while whisking vigorously to temper the yolks (this prevents scrambling).
Pour the tempered yolk mixture back into the saucepan. Reduce heat to low and cook, stirring continuously, for 4–5 minutes, until thick enough to coat the back of a spoon.
Remove from heat. Stir in vanilla extract and butter until fully melted and glossy.
Transfer custard to a bowl, press plastic wrap directly onto the surface (to prevent a skin from forming), and refrigerate for at least 30 minutes.
Assemble with Care
Once both components are cool, use a serrated knife to gently slice each pastry circle in half horizontally.
Spoon or pipe about 1–2 tablespoons of chilled custard onto the bottom half. Top with the lid, pressing lightly to seal.
Finish & Serve
Dust the tops generously with powdered sugar just before serving. For extra flair, add a light grating of lemon zest or a few edible flowers.
