Ingredients
Scale
- 1 sheet Puff pastry, thawed
- 2 cups Whole milk
- 1/2 cup Granulated sugar
- 1/4 cup Cornstarch
- 1 pinch Salt
- 4 large Egg yolks
- 2 teaspoons Vanilla extract
- 2 tablespoons Unsalted butter
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a floured surface, roll out the thawed puff pastry. Slice into circles (2-3 inches) using a biscuit cutter. Prick each circle with a fork. Arrange on baking sheet and bake for 15–18 minutes until golden and puffed. Let cool.
- Prepare the custard: In a medium saucepan, whisk together milk, sugar, cornstarch, and a pinch of salt. Heat over medium, stirring until slightly thickened. In a separate bowl, whisk egg yolks. Temper yolks by slowly adding hot milk mixture, then return to saucepan and cook until thick and smooth, about 5 minutes. Remove from heat and stir in vanilla and butter. Cool slightly, cover with plastic wrap on the surface, and refrigerate at least 30 minutes.
- Slice cooled puff pastry in half horizontally. Spoon or pipe custard onto bottom half and replace top.
- Dust with powdered sugar before serving.
Notes
- For best texture, fill only what you’ll eat immediately.
- Unfilled puffs can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian