A delightful French dessert with delicate layers of flaky pastry and creamy custard filling.
Ingredients
Scale:
2 sheets Puff pastry sheets (thawed)
1 cup Granulated sugar
2 cups Milk
1 cup Heavy cream
4 large Egg yolks
1/4 cup All-purpose flour
2 teaspoons Vanilla extract
1/4 cup Powdered sugar (for dusting)
Instructions
Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
Roll out the puff pastry sheets on a lightly floured surface to ensure they are even. Cut each sheet into rectangles (about 3x5 inches) and place them on the prepared baking sheets.
Poke holes in the pastry with a fork to prevent puffing. Bake for 15-20 minutes, or until golden brown and crispy. Remove from the oven and let cool completely.
While the pastry is cooling, prepare the custard. In a medium saucepan, heat the milk over medium heat until it begins to steam, but do not boil.
In a separate bowl, whisk together the egg yolks, granulated sugar, flour, and vanilla extract until well combined.
Slowly whisk the hot milk into the egg mixture, then return the mixture to the saucepan over low heat. Cook, stirring constantly, until thickened (about 5-7 minutes).
Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool to room temperature.
Once the custard is cool, whip the heavy cream until stiff peaks form and gently fold it into the custard to create a lighter filling.
To assemble, layer the cooled puff pastry rectangles with custard filling in between. Start with a layer of pastry, then spread a generous amount of custard, and repeat until all layers are used, finishing with puff pastry on top.
Dust the top layer with powdered sugar. Let the assembled cake chill in the fridge for at least 2 hours before slicing to allow the flavors to meld.
