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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/vanilla-custard-cream-squares-recipe/