Vanilla Custard Cream Squares Recipe

Introduction

Vanilla Custard Cream Squares combine a delicate choux pastry with a rich, creamy vanilla custard filling. This elegant dessert is perfect for sharing and offers a delightful balance of lightness and sweetness.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all purpose flour
• 5 large eggs (room temperature)
• 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
• 1/4 cup powdered sugar (for dusting finished squares)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line two baking trays with parchment paper. Set aside.
2. Step 2: In a medium saucepan over medium heat, combine water and 1/2 cup butter. Bring to a boil, then add all the flour at once. Stir continuously with a wooden spoon until the dough comes together and a thin film forms on the pan bottom, about 2 minutes.
3. Step 3: Remove the pan from heat and transfer the dough to a stand mixer fitted with a paddle attachment. Mix for about 2 minutes until the dough cools slightly.
4. Step 4: Add the eggs one at a time, mixing well after each addition until fully incorporated.
5. Step 5: Divide the dough evenly between the prepared trays. Spread each into a rough rectangle using an offset spatula. They don’t need to be perfect but try to keep them similar in size.
6. Step 6: Bake the dough layers for 25-30 minutes until golden and puffed. Remove from the oven and let them cool completely on the trays.
7. Step 7: For the custard, whisk together the eggs, vanilla extract, cornstarch, and 1 cup of milk in a bowl. Set aside.
8. Step 8: In a saucepan, bring the remaining 2 cups of milk, granulated sugar, and 1/4 cup butter to a boil. Slowly add the egg mixture, whisking constantly for 2-3 minutes until it thickens and begins to boil. Remove from heat immediately.
9. Step 9: Pour the hot custard onto one cooled choux pastry layer, spreading evenly but leaving a 1-inch border around the edges.
10. Step 10: Place the second pastry layer on top and gently press down to adhere to the custard.
11. Step 11: Refrigerate the assembled custard squares for about 1 hour until the filling is fully set.
12. Step 12: Before serving, dust the top with powdered sugar and cut into squares.

Tips & Variations

• Use room temperature eggs to ensure the dough mixes smoothly and evenly.
• For a richer flavor, try substituting half of the milk with heavy cream in the custard.
• If you want a different twist, add a teaspoon of lemon zest to the custard for a fresh citrus note.

Storage

Store the Vanilla Custard Cream Squares in an airtight container in the refrigerator for up to 3 days. When ready to serve, you can enjoy them cold or at room temperature. Avoid freezing as the custard filling may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry layers ahead of time?

Yes, you can bake the choux pastry layers a day in advance. Keep them wrapped tightly at room temperature to maintain crispness before assembling with custard.

What if I don’t have a stand mixer?

You can mix the dough by hand using a strong wooden spoon, though it will require a bit more effort to incorporate the eggs smoothly into the dough.

Vanilla Custard Cream Squares Recipe

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★★★★★

4.8 from 146 reviews

These Vanilla Custard Cream Squares combine light and airy choux pastry layers filled with a rich, creamy vanilla custard. The delicate choux layers baked to golden perfection create a wonderful contrast to the smooth, velvety custard filling. Finished with a dusting of powdered sugar, these squares make an elegant dessert perfect for afternoon tea or special occasions.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

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

Finishing

• 1/4 cup powdered sugar (for dusting finished squares)

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Line two baking trays with parchment paper and set aside to prepare the choux pastry layers.
2. Make Choux Dough: In a medium saucepan over medium heat, bring the water and 1/2 cup butter to a boil. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a thick dough and a thin starchy film appears on the bottom, about 2 minutes.
3. Cool Dough and Add Eggs: Transfer the dough to a stand mixer fitted with the paddle attachment. Mix until it cools slightly, about 2 minutes. Add eggs one at a time, fully incorporating each before adding the next, until you have a smooth dough.
4. Shape and Bake Pastry Layers: Divide the dough into two equal parts. Spread each portion onto the prepared baking trays into rough rectangles using an offset spatula. Bake for 25-30 minutes until golden and puffed. Remove and allow to cool completely on the trays.
5. Prepare Custard Mixture: In a bowl, whisk together eggs, vanilla extract, cornstarch, and 1 cup milk until smooth. Set aside.
6. Cook Custard: In a medium saucepan, bring the remaining 2 cups of milk, sugar, and 1/4 cup butter to a boil. Gradually whisk in the egg mixture, cooking continuously for 2-3 minutes until the custard thickens. Remove from heat.
7. Assemble Custard Squares: Pour the warm custard over one choux pastry layer, spreading it evenly while leaving a 1-inch border. Place the second choux pastry layer on top and gently press down so the layers stick together.
8. Chill and Serve: Refrigerate the assembly for about 1 hour to allow the custard to set. Dust the top with powdered sugar and cut into squares before serving.

Notes

• Make sure eggs are at room temperature for easier incorporation into the dough.
• The choux pastry layers do not have to be perfect rectangles but try to keep them similar in size for even layering.
• Allow custard to cool and set fully in the refrigerator before slicing to maintain clean squares.
• Store leftovers refrigerated for up to 3 days.

Keywords: vanilla custard, choux pastry, cream squares, French dessert, baked custard, vanilla cream, elegant dessert